Wash and peel potatoes. Cut them into roundels of 1/2 cm thickness. They should neither be too thick nor too thin. Keep them immersed in water for 10-15 mins.
Pat them dry and place them on kitchen towel or tissue to remove excess water.
Meanwhile heat a cast iron pan with oil. Place the potato slices on the hot pan (in batches if required) without crowding the pan and cook them on low flame until the bottoms are crisp and light golden.
Flip them to the other side and continue cooking until golden brown. This should take 10-15mins. Repeat this with rest of the potato slices.
Remove the shallow fried potato slices onto a bowl and when they are warm, add spice powders – Kashmiri red chilli powder, coriander powder, cumin powder, amchoor and black salt.
Shake well to get the slices coated with the spices.
Serve hot as it as or as a side dish for rice and khatta meetha dal.