Cut the boiled and peeled potatoes lengthwise into thick, chip-like wedges.
Place them in a bowl and add the salt, turmeric, red chili powder, and ground coriander. Gently toss to coat the potatoes evenly with the spices.
Heat the oil in a wok, karhai, or large nonstick frying pan over medium-high heat.
Once hot, add the pinch of asafetida.
A few seconds later, add the cumin seeds.
When they begin to sizzle, add the broken dried red chili and stir for a moment.
Add the sliced onions and sauté for about a minute until they start to soften.
Stir in the grated ginger and sliced green chilies and cook for another 30 seconds until fragrant.
Carefully add the spiced potatoes to the pan.
Stir gently, lifting from the bottom, and cook for 4–5 minutes, allowing the potatoes to get lightly browned and crisp in spots.
Check for salt and adjust if needed.
Garnish with fresh chopped cilantro, toss one last time, and serve hot.
Adjust the heat by varying the amount of red chili powder and fresh green chilies. For a milder version, deseed the green chili.
