Peel and wash the potatoes. Slice them into thick rounds, then cut each round lengthwise into strips about ½ inch wide, similar to French fries.

Heat the mustard oil until it reaches a smoking point—this step is crucial to eliminate the raw oil taste. Then, lower the heat and add the cumin seeds, which will sizzle immediately.

Add the dried red chilies, asafetida, and turmeric, and cook for a few seconds.

Now add the potatoes and toss to combine everything.

Now, add salt to taste and cook for another 5 to 10 minutes until potatoes are cooked through.

Optional: Add all the dry spices - coriander powder, amchur, red chili powder, and toss everything to combine.

Optional: To speed up the cooking process, cover the potatoes for the last 5 minutes or so.

Aloo Bhujia is done when the potatoes are nicely charred and cooked through.

Squeeze some fresh lemon juice if you like. Serve aloo bhujia with rice and dal or plain paratha.