Peel boiled potatoes and prick them with a fork.
Heat cooking oil in a pan and shallow fry potatoes in it.
Add salt and a pinch of chaat masala to frying potatoes.
Take fried potatoes out in a bowl.
To make the cooking paste add 10-15 garlic cloves, 6-7 soaked red chilli, and ¼ cup in a mixer and crush until you get a fine paste.
In the previously heated oil add 1 bay leaf, 1 tbsp cumin seeds, ¼ tbsp asafoetida, chopped onion and a pinch of salt and mix thoroughly.
After stirring it for a few minutes add the cooking paste and mix with onion and let it cook until the raw smell goes away.
Add tomato puree and a pinch of salt to it and mix. Cover it with a lid and let it cook on medium flame for 2-3 minutes.
To this add turmeric powder, cumin seed powder, coriander powder and red chilli powder and roast it for ½ to 1 minute.
Add 1 cup water and mix well.
To the gravy add fried potatoes and mix thoroughly and add some salt if needed.
Cover with lid and let it cook on low flame for 5 minute.
Garnish with coriander leaves and chaat masala.
Take it out in a bowl and serve with puri, chapati or rice.