Lingkan Reang
Rinse, peel, and cube 3 medium potatoes, fry in hot oil until golden and crispy.
Drain fried potatoes on paper towels, repeat if necessary for batches.
In a bowl, combine hot potatoes with spices like black pepper, chilli powder, cumin, dry mango powder, chaat masala, and salt.
Add chopped mint and coriander, toss to mix well.
Stir in sweet tamarind chutney and lemon juice for flavor.
Serve garnished with pomegranate arils or serve as a snack or starter.