In a small bowl, take ginger and add 1tsp lemon juice and salt. Mix well and refrigerate until ready to serve.
Microwave the potatoes with little water for 5~6 minutes or until the potatoes are almost fork-tender. They should be still be firm to touch and not mushy at all. Drain well and put them on a baking sheet.
Add 2tbsp oil and salt to the potatoes and mix well.
Bake for 15~20 minutes in the oven, stirring once in between until the potatoes are golden all over.
Remove the roasted potatoes into a bowl, add chili powder, ground cumin, chaat masala, black salt, chopped red onion, lemon juice and cilantro. Mix well and serve topped with the julienned ginger.
