Cumin Potato on Rice Crackers

This is as simple
As reciting ABC,
Made with soul
And love that’s free.
A pinch of spice
And a cracker or two,
Tower it up
And smile as you do.
For the result
 Poetic and petite,
Will win you a prize
For appetizer chef-to-be.

For the Potato
1 medium potato, boiled and cubed
½ teaspoon cumin seeds
¼ teaspoon asafetida powder
½ teaspoon turmeric powder
½ teaspoon dry mango powder
½ teaspoon red chili powder or flakes
2 tablespoons olive oil
1 tablespoon fresh coriander, finely chopped
Salt to taste

8-10 round Japanese rice crackers (you can use Indian crackers – papdi, or any others you prefer too)
2 teaspoons chopped onions
2 tablespoons tamarind chutney
Crushed chips or Indian sev for a crunch

Heat oil in a non-stick pan. Add the cumin seeds and cook till they begin to crackle. Add all the dry spices and roast for 1 minute. Finally add the potatoes, 2 tablespoons (not too much) water and mix well. Cover and cook so that the potatoes absorb the flavors. Sauté on high flame for a minute before removing from heat. Stir in fresh coriander and cool to room temperature

When ready to eat, assemble the chaat. Put a dollop of the potatoes, followed by a little of the tamarind chutney, chopped onions and sev/chips. Serve immediately.