Method

• 1.
  Place the potatoes in a saucepan of salted water and bring to the boil (alternatively steam them). Cook until just tender. Drain and set aside.
• 2.
  Heat a tablespoon of the ghee in a medium frying pan. Add the dry spices, curry leaves, garlic and ginger and cook over medium heat for 1 minute, stirring until the flavours are released. Transfer to a bowl and set aside. Add 1 tablespoon of ghee to the pan; when it has melted, add potatoes (in 2 batches if necessary) and cook until golden. Return spice mixture to pan and cook for a further minute. Cover and set aside.
• 3.
  Heat remaining ghee in a small frypan over high heat. Carefully place 1 pappadum in the hot oil (press with tongs to help hold the shape) and fry for 2-3 seconds each side until fully expanded. Use tongs to transfer to paper towel to drain. Repeat with remaining pappadums.
• 4.
  Add the lemon juice and coriander to the potatoes and reheat gently over low heat for 1-2 minutes.
• 5.
  Place a pappadum on a serving plate, top with some spicy potatoes and the tomato kasundi. Add a dollop of yoghurt.