Pressure cook the baby potatoes with enough water and salt for 2 whistles.

Drain the potatoes in a colander and rinse under cold water to stop further cooking.

Drain completely, let them cool, then peel and cut them into bite-sized pieces.

Heat a pan over medium flame. Add coriander seeds, chana dal, fennel seeds, and sesame seeds. Roast until aromatic and lightly golden.

Add the roasted peanuts and garlic. Switch off the heat and let everything cool completely.

Add Kashmiri chilli powder, turmeric powder, and salt. Grind to a coarse powder.

Heat coconut oil in a wide pan over medium flame. Add mustard seeds and let them splutter.

Add asafoetida and curry leaves.

Add the cooked potatoes and sauté until they turn lightly golden and slightly crisp.

Sprinkle the prepared podi over the potatoes and mix gently until every piece is evenly coated.

Cook for 4–5 minutes on low flame, stirring occasionally, until the podi becomes aromatic and clings well to the potatoes. Serve hot