Add water to a pot, add salt, and boil the potatoes. Let them cool down completely. You can do this step a day ahead and store the potatoes in the refrigerator.

If the potato is hot when slicing, it will become mushy and not slice evenly.

In a bowl, add the tamarind and jaggery and add just enough boiling water to cover the tamarind and jaggery. Alternatively, you can add room-temperature water and microwave it for one minute.

Once well soaked, mix it into a smooth paste with a spoon. Or use a blender and strain out the liquid using a sieve.

Your chutney should be a smooth texture. Add more water if you prefer a thinner chutney consistency.

In a pan on low heat, add the cumin seeds, coriander seeds, and red chili and cook for a few minutes, making sure it does not burn. Once cooled, blend into a coarse powder.

Cut the peeled and cooled boiled potatoes into four parts and slice them into ⅛ inches thickness.

Add the potatoes to a mixing bowl or a large serving bowl. Mix in the roasted spice mixture and gently mix, making sure the potatoes don't break apart. Continue to mix until all the potatoes are coated.

Top the potatoes with the tamarind and jaggery chutney.

Garnish with diced onion, chopped cilantro, and chaat masala (optional).