Chop green onions into thin slices, separating the white and green parts.

Peel and cube the potatoes into bite-sized pieces.

Heat oil in a karahi or wok over medium heat.

Add cumin seeds to the hot oil and wait for them to crackle.

Add whole dried red chilies and fry for 10-15 seconds.

Add the cubed potatoes and fry until they turn partially golden brown.

Reduce the heat to low.

Add garam masala, coriander powder, turmeric powder, salt, and chaat masala (if using).

Fry the spices for another 30 seconds.

Add the white parts of the sliced green onions.

Stir well, cover the wok, and let it cook for 10-15 minutes, or until the potatoes are cooked through.

Add the sliced green parts of the green onions and cook for an additional 2-3 minutes.

Serve hot.