3 potatoes, peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
tamarind chutney
mint chutney
chopped coriander leaves for garnish
optional garnish – chopped onion, tomato julienne, fresh pomegranate seeds oil for frying

Dice potatoes into a fairly large dice – 3/4 to 1 inch cubes.
Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate seeds.

If you want "finger food" then Aloo Tikki is your baby

500g potatoes, boiled, peeled and mashed
25g cornflour
1/2 c green peas, boiled
juice of 1/2 a lemon
1 tsp cumin powder
1 tsp red chilli powder
salt to taste
oil for frying

Mix all the ingredients well, except the oil. Divide into 12 equal portions and make balls. Flatten each between the palms into discs.
Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both sides.
Drain and pat dry on absorbant paper. Serve hot.
References :

Gingered Potatoes and Onions (garam pyaz aloo)

1Tbs vegetable oil
1tsp black mustard seeds
1tsp cumin seeds
1 pound potatoes, peeled and diced
1 onion, cut and diced
1/2 tsp ground tumeric
1Tbs ground coriander
1tsp ground cumin
1/2 tsp cayenne pepper
1-inch piece of fresh ginger root, peeled and cut into juliennes
1 1/2 tsp salt
1tsp sugar
1Tbs lemon juice
1 tomato, chopped (to garnish)-optional
chopped fresh cilantro, to garnish

Heat oil in deep skillet. Add the mustard seeds and stir until they "pop" then add the cumin seeds. When they begin to crackle, add the diced potatoes, onion and all the ground spices.
Cover, reduce the heat and leave to cook for 12-15 min.; add a little water if the vegetables start sticking to the pan.
Add the ginger, salt and sugar to the pan. Stir and cook for 3-4 minutes longer. Turn off the heat-the potatoes should be cooked by now. Stir in the lemon juice.
Garnish the dish with tomato and cilantro and serve w/ hot naan bread or chapattis. Use any leftovers as a sandwich filling the next day–it is wonderful in toasted sandwiches.
References :

For the masala paste
3 tomatoes, washed,peeled and chopped
3 onions, peeled,washed and chopped
2 cloves garlic, peeled,washed and chopped
1 inch fresh ginger, peeled,washed and chopped
2 green chilies, washed,ends trimmed and chopped
3 teaspoons red kashmiri chilies
1 tablespoon coriander seeds

Grind together all the ingredients mentioned under’masala paste’ and keep aside.
Prick potatoes all over using a fork.
Heat oil in a wok.
Once its hot, deep fry the potatoes in it until golden in colour.
Drain on clean paper towels and keep aside.
Heat oil or ghee in a skillet.
Add cumin and mustard seeds alongwith asafoetida powder.
Allow to splutter.
Once they stop spluttering, add the ground paste and fry until the ghee or oil separates from the masala.
Add kasoori methi, salt, pepper, potatoes and a little water.
Stir well.
Cover and cook on medium flame until the potatoes are tender and ready to eat.
Serve hot with naan or paratha or kulchas.
Enjoy!

Makes 4 servings
References :