Thorouly wash and clean the potatoes. I like to keep the skin on for this potato fry recipe.

Cut the potatoes in half, and then thinly slice them.

Heat oil in a heavy bottom pan. Once hot, add mustard seeds and cumin seeds. Let them crackle.

Next add in the sesame seeds.

Now add the sliced potatoes. Add Kashmiri red chili powder, turmeric and dhanajeeru. Also add salt and mix well.

Cover the pan and cook the potatoes on medium heat stirring every 2-3 minutes. The potatoes should be slightly crispy and cooked.

Once the potatoes are cooked, add sugar. You can also add lemon juice or amchur if you would like!

Finish it off with generous garnish of finely chopped cilantro.