Wash 500 g baby potatoes thoroughly and halve any large potatoes so they cook evenly.

Boil the baby potatoes in water for about 12 minutes, until just fork-tender but not falling apart.

Drain the potatoes completely and allow them to steam-dry for 2 minutes.

Heat 2 tbsp cooking oil in a wide pan over medium heat and add 1.5 tsp cumin seeds.

Fry the cumin seeds for 30 seconds, then add 1 tbsp grated garlic and stir until fragrant.

Add the boiled baby potatoes to the pan and toss them in the cumin-garlic oil.

Roast the potatoes for 8 to 10 minutes, turning regularly, until golden brown and lightly crisped.

Add 1 tsp ground cumin, 1.5 tsp ground coriander, 1.5 tsp black pepper, and 1.5 tsp chilly powder.

Add 1 tsp chaat masala, 1/2 tsp garlic powder, and salt to taste, then toss until the potatoes are evenly coated.

Cook for 1 to 2 minutes on low heat and stir gently to prevent the powdered spices from burning.

Transfer the masala potatoes to a serving bowl and garnish with fresh coriander.