Bring a large pot of salted water to boil. Cook baby potatoes for 15 minutes until just tender. Drain and set aside.
Preheat air fryer to 200°C. Brush potatoes with cooking oil and cook for 5 minutes. Then toss and shake the basket around and cook for another 5 minutes until golden.
Once the potatoes are cooked, roughly split them into halves using a tablespoon. Season with sea salt and kebab masala powder. Toss until fully coated.
Melt ghee in a pan over medium heat. Fry cumin seeds and coriander powder for 2-3 minutes until fragrant.
Slightly turn up the heat to medium-high. Add the potatoes, face down, and let sizzle for 3-5 minutes.
Add lime juice, chopped scallions, coriander leaves, and green chillies. Toss to combine. Serve immediately.
Notes
This recipe is an adaptation from Dishoom's original Gunpowder Potatoes. You can find the original recipe from their cookbook "From Bombay with Love"