Thoroughly wash the poatoes. You can peel off the skin if you wish, I dont. Cut into slices (about ¼th inch). You can cut in chunks as well.
Take a large bowl. Place the potatoes and sprinke ½ tablespoon of salt. Add enough water to the bowl to cover the poatoes. Soak the potatoes for 3 hours.
Drain and discard the water and using a kitchen towl dry out the potatoes thorougly.
In a cast iron skillet heat up 2 inches of oil. I recommend taking a wide pan instead of a kadai/wok for frying. Heat on medium heat till you see ripples on the surface.
Add the poatoes in a single layer in the ghee. Dont overcrowd the pan, fry in 2 or more batches if needed. Fry on medium high heat till you see that potatoes are nicley browned and are crispy. Use a fork to make sure that they are tender and cooked. Dont overfry, The poatatoes should have a soft inside and crispy outside.
Take out the potatoes, dont drain the extra oil. Add the spices powders and chutney immediately. Or you can arranged the potatoes on a plate and sprinkle the spices and chutney.
Add herbs, cut up chillies, onions and daikon. Scatter some pomergrante arils and serve warm.