Heat oil in a heavy bottomed vessel. Reduce flame, add the cumin seeds, allow to sizzle and splutter. Add asafoetida and dry red chilis and saute for few seconds.

Add turmeric powder, chilli powder, coriander powder and salt along with half cup of water. Mix well and immediately add the boiled sliced potatoes. Mix well to coat the spice powders and place lid. Cook on low flame.

After 3-4 mints, remove lid and mix the contents. Again after a few mints, mix and cook on high flame and toss the contents continuously so that they do not burn. Do this for a mint and turn off flame.

Remove to a serving bowl and garnish with fresh coriander leaves. Serve warm as a snack or with roti or puri. Also can be served as a side dish.