Wash and clean the potatoes.
Make a large slit down the centre of each potato but do not cut them all the way through.
Pour some water into the bottom of a pressure cooker and place a cooker-safe bowl in the centre. Place the potatoes into the bowl and close the pressure cooker.
Pressure cook on high until the first whistle and then bring the heat down to low and cook for 10-15 minutes more or until the potatoes are soft but not falling apart. Allow the pressure to release before opening the cooker.
Let the potatoes cool* before cutting them into 1 inch cubes. Set aside
Place a large non-stick pan** on medium heat and add the oil to it.
While the oil is heating, measure out the chilli powder, asafoetida and salt and keep them ready***. Add the spices and salt to the hot oil and mix really well to distribute everything evenly.
Add the potatoes and toss really well to make sure each piece is coated in the oil and spices.
Roast on a medium-low flame for about 10-15 minutes until they’re crispy and delicious!
Serve immediately and Enjoy!