Spicy Baby Potato Roast | Chettinadu Style
Baby Potato Roast is a spicy yet flavourful potato recipe from Chettinad part of Tamilnadu.
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.