Make a thin batter of besan, salt, 2 teaspoons of ginger-garlic paste, 1 teaspoon coriander powder, 1 teaspoon garam masala and carom seeds adding a little water. Add 1 teaspoon of oil and mix well.
Marinate potato pieces for 10 minutes.
Heat oil in a wok and deep fry the Potato pieces from both sides till golden. Drain on paper towel and Keep aside.
Heat clarified butter in a pan or wok, add asafetida, ginger garlic paste and
sauté for 1 minute.
Add onions and green chilly, sauté till brown.
Add salt, turmeric powder, red chilli powder, coriander powder, amchur powder, garam masala and mix well.
Add the fried potato and toss well. Simmer the flame and cook for another 5- 6 minutes.
Garnish with fresh coriander leaves or dried one.
Serve aloo Amritsari with paratha or Poori.
Notes
Adjust the spices as per your taste. You may add 2 cups of water and make it a gravy version.