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1: Peel and cut the potatoes in half. Soak them in cold water for a few minutes and rinse well to wash off excess starch. Lay out the potatoes on a cloth and allow them to dry out, dabbing off any excess water if needed.

2: Add the potatoes into hot oil and cook until tender but still firm; a skewer or fork inserted must go in with resistance.

3: Strain the potatoes from the oil and allow them to cool for 5 mins.

4: Place the potatoes curved side down on a chopping board and press them until they flatten out.

5: Re-fry the potatoes until golden brown and crispy.

6: Heat oil in a pan and add the masalas; cook them for a minute and toss the crispy potatoes in the masala until well coated. Serve hot, garnished with lemon slices and coriander sprigs.