|2 lb baby new potatoes|
|3 1/2 tsp fine sea salt|
|3/4 cup plain low-fat yogurt|
|1/4 cup water|
|1/3 cup coriander chutney|
|2 tsp chaat masala|
|1 tsp ground cumin|
|3/4 tsp cayenne pepper|
|2-3 tbsp canola or other neutral oil|
|1/2 cup diced red onion|
|1/2 cup punjabi spice mix|
|1/2 cup fine sev|
|3 tbsp fresh cilantro • finely chopped|
Place the potatoes in a large pot, add water to cover by at least 1 in/2.5 cm and 2 tsp of the salt. Place over high heat and bring to a boil. Reduce the heat so the water just simmers and cook the potatoes, uncovered, until they are very tender when pierced with a fork, 8 to 10 minutes.
Drain the potatoes in a colander and let cool for 10 minutes or until just cool enough to handle. Working with one potato at a time, place it in the palm of your hand and press gently with the other palm to flatten, forming a patty about ½ inch/12 mm thick. (The edges will split and that is fine.)
Place the yogurt in a bowl and stir in enough of the water to make it a thin pouring consistency. Place the coriander chutney and tamarind chutney in separate bowls and stir in a little water. In a small bowl, stir together the chaat masala, cumin, the remaining 1½ tsp salt, and cayenne to taste.
In a large, heavy frying pan, preferably cast iron, heat 1 tbsp of the oil over medium-high heat until hot but not smoking. Add as many potatoes as will comfortably fit in the pan without crowding. Fry on one side until golden brown, about 3 minutes. Turn and brown the other side, about 3 minutes longer. Transfer the potatoes to a warmed shallow platter, arranging them in a single layer. Fry the remaining potatoes the same way, adding more oil and adjusting the heat as needed.
Sprinkle the chaat masala mixture over the potatoes. Drizzle the yogurt evenly over the top and then drizzle both chutneys over the top. Scatter the onions over the potatoes, followed by the Punjabi mix, sev, and cilantro. Serve immediately.