Heat up a wok on medium heat, once hot, add oil followed by dry spices - all the seeds and hing. Cook for about 45 seconds.
Now add turmeric powder. Cook for 30 seconds.
Add the ginger, garlic, and green chilies. Cook for a minute.
Add the red onions and cook for 5 minutes on low-medium heat, stirring occasionally.
In the meantime, wash and peel the potatoes. Slice into long wedges.
Add the potatoes to the pan. Stir well and cook for a minute on medium heat.
Add salt, red chili powder, Kashmiri chili powder (paprika), and coriander powder. Stir well. Cook on medium heat for 4-5 minutes.
Add water. Stir well.
Reduce heat to low. Cover with a lid and cook for 10-12 minutes. Stir occasionally.
At this time check for salt and make sure the potatoes are fork-tender.
Add mango powder.
Add fresh cilantro. Stir well.
Heat up Roti/Paratha/Wrap
I love using Uncooked Phulka (Indian Roti). I just cook it on a castiron skillet without any oil.
It's perfect. Once cooked, set aside.