Wash, boil, peel and thereafter halve the baby potatoes. You may alternatively use big potatoes and cube them as well.
Heat a flat bottomed pan, preferably a cast iron pan. Add the ghee or oil as per preference.
Once warm, add the potatoes and pan fry them on medium heat. Fry the potatoes so that they are nicely golden brown all over.
While frying the potatoes, add the chaat masala, black salt and kashmiri red chili powder on the potatoes and mix well until the spices are coated well.
Finish off with the lemon juice and chopped coriander leaves once the potatoes are nice and crispy. Remove them into a serving bowl. You may either mix in the chutneys at this stage or drizzle them on individual portions.
Serve hot immediately garnished with pomengranate arils.