Chettinadu Baby Potato Roast is a spicy yet flavourful potato recipe from the Chettinad cuisine of Tamilnadu that uses several spices to create a wonderful melange in your mouth
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Chettinadu Baby Potato Roast
Chettinadu is a region in the state of Tamil Nadu known for its flavours and use of fresh spices in the masalas that render a mouthwatering culinary experience.
This Chettinadu baby potato roast recipe is one such that has eight spices that provide the flavour and warmth, that makes an excellent appetizer. We usually eat it with rasam rice or curd rice.
Since this recipe requires some prep work, it makes an excellent recipe that you can try during the weekend for a Sunday brunch.
Ingredients for the Chettinadu Baby Potato Roast
Baby potatoes are the best option for this recipe, but you can also use normal potatoes.
The ingredients for the Chettinadu spice mix are – Fennel seeds, cloves, cinnamon, fenugreek seeds, peppercorns, dried red chillies, jeera and coriander seeds. Please refer to the recipe card for the measurements.
If you wish to, you can prepare fresh ginger garlic paste by crushing them with a mortal and pestle. The flavour is much better as compared to when using store bought GG paste.
No South Indian cuisine is complete without the use of curry leaves, so keep them ready too!
How to make Chettinadu Style Baby Potato Roast
The first step is to cook the potatoes. Wash the potatoes thoroughly and add it to the pressure cooker. I feel the pressure cooker is the best method as I think it is quite convenient. But you can cook them in a pot of boiling water until they are tender.
Once cooked, dunk the potatoes in cold water. Remove the skin and keep aside. You can choose to retain the skin too.
Meanwhile, you can prepare the Chettinadu Masala. Place a pan on low heat and add the spices and dried red chillies. Roast them for about a minute or two only; you do not want to brown them. When you can smell the aromas from the spices, turn off the heat and transfer them to another plate.
Once they are cool, grind the spices to a coarse powder in a spice mixer.
Now that you have cooked the baby potatoes and prepared the Chettinadu spice mix, all you need to do is bring them together.
Cooking the Chettinadu Baby Potato Roast
Start off with placing a pan on low-medium flame. Add the cooking oil and allow it to warm up.
Add mustard seeds, allow it to sputter. Follow it up with curry leaves and ginger-garlic paste. Cook them on a low flame for thirty seconds.
Now, add the cooked baby potatoes and give it a good mix. Let it roast for a minute or two.
Next, sprinkle salt and turmeric powder and mix well. Once mixed, add the prepared Chettinadu mix and bring them together until all the masala has coated well.
Roast the potatoes for a few more minutes and turn off the heat.
Your Chettinadu baby potatoes are ready to be served as an appetizer or a side for rasam/curd rice.
Storage and Shelf Life
These potatoes have the best flavour when eaten hot off the pan. But it also makes a great appetizer at parties and get together. You can serve it along with a yogurt dip of your choice.
I would advise you to not store them in the fridge for consumption the next day.
You may, however, cook the baby potatoes, peel them and keep in the fridge overnight. You can then prepare the fresh masalas and add the potatoes to it.
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Recipe
Spicy Baby Potato Roast | Chettinadu Style
Ingredients
- 500 g Baby Potatoes
For the Chettinadu Masala
- 1 tsp Fennel Seeds
- 2-3 Cloves
- 1 inch Cinnamon
- 2-3 Red Chillies
- 15-20 Peppercorns
- ½ tsp Fenugreek Seeds
- ½ tsp Jeera
- 1 tsp Coriander Seeds
For Baby Potato Roast
- 2 tsp Cooking Oil
- 1 tsp Mustard Seeds
- 2 sprigs Curry Leaves
- ½ tsp Turmeric Powder
- 1 tbsp Ginger Garlic Paste
- ¾ tsp Salt
Instructions
Prep Work
- Wash the baby potatoes and cook them. If using the pressure cooker, 2-3 whistles on a medium flame will do the trick. If you are boiling the potatoes, they should cook in 20 minutes. Once cooked, dunk them in cold water, remove the skin and keep aside.
- The next step is to prepare the Chettinadu Masala Powder.
- Place a small pan on low-medium heat. Add the spices one by one and roast them for a minute until the aromas from the spices arise. Roast them for less than a minute.
- Once the spices are cool, grind them into a powder in a spice mixer.
- If you are planning to use fresh ginger garlic paste, add them to a mortar and crush them until you get a dry paste.
Cooking the Baby Potato Roast
- Place a pan on low-medium heat. Once the pan in slightly warm, add the cooking oil.
- Follow it up with the mustard seeds and allow it to sputter.
- Next, add the curry leaves and roast. Add the ginger-garlic paste and cook it for about 30 seconds.
- Add the peeled baby potatoes and toss them in the ginger-garlic paste mixture and let them roast for a minute or two.
- Sprinkle in some turmeric powder and salt. Give it a good mix.
- Finally, add the prepared Chettinadu Masala to the potatoes and mix until they coat the potatoes completely.
- If you feel at this stage, the baby potatoes are dry, drizzle some more oil and roast them on a low flame for another minute.
- Turn off the flame and serve hot as an appetizer or a side dish with rasam rice.
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