Spicy Chettinad Baby Potato Roast

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Chettinad Baby Potato Roast is a spicy and flavorful side dish that is quite popular across the region of Chettinad in the Tamil Nadu state of India. As the name suggests, the dish is made using baby potatoes which are smeared in a freshly ground spice mix imparting it a very flavorful, aromatic and rustic taste. If you are looking to add a new and delicious dry potato sabzi to your menu, then I must say, this is a recipe must try. For the best combo, pair it with some rice appam, dosa or a Malabar parotta. It goes amazingly well with a plain Punjabi parantha too.







Spicy Chettinad Baby Potato Roast



INGREDIENTS




  • Baby potatoes - 250 grams
  • Finely chopped onion - 1, small size
  • Very finely chopped ginger - 1 inch
  • Very finely chopped garlic - 4 to 5 cloves
  • Mustard seeds - 1 tsp
  • Split urad dal - 1/2 tsp
  • Chana dal - 1/2 tsp
  • Curry leaves - 8 to 10
  • Salt - to taste
  • Turmeric powder - 1/4 tsp
  • Lemon juice - 1/2 tbsp
  • Refined vegetable oil - 2 tbsp
For Spice Powder Mix


Spicy Chettinad Baby Potato Roast


METHOD

  • Wash the baby potatoes nicely. 
  • Cook them in a pressure cooker for 2 whistles on medium heat.
  • After 2 whistles, let the cooker depressurize naturally.
  • Transfer the boiled potatoes on a plate and let them cool.
  • Once cooled, peel off the skin and set the potatoes aside.
  • Now, in a pan on LOW HEAT, roast all the dry spices (except red chilies and coconut)  in a tsp of oil until light golden and aromatic. Transfer on a plate to cool.
  • In the same pan, dry roast the coconut till light golden (again on low heat). Transfer it too on the plate.
  • Next, dry roast the red chilies too on low heat just for a minute. Transfer this as well on a plate and let it cool.
  • Once all the whole spices have cooled, grind to a fine powder. Keep aside.
  • Now, in a thick bottomed pan or kadai, heat the oil.
  • Add in chana dal and urad dal. Saute them on medium heat until they turn light golden. 
  • Next, add the mustard seeds. As they splutter, add chopped garlic, ginger and onions. Saute them on medium heat until light golden.
  • Add the turmeric powder and mix nicely.
  • Next, toss in the boiled potatoes and saute them on high heat for a minute or two.
  • Switch the flame to medium and cover them with a lid for 2 to 3 minutes.
  • Next, sprinkle some salt, 2 to 3 tbsp of dry spice mix and curry leaves.
  • Toss them nicely until all masala is coated well on the potatoes.
  • Switch off the heat and drizzle some lemon juice.
  • Chettinad baby potato roast is ready. Serve with appam, paratha or rice.


PRO-TIPS

  • Key to a good Chettinad potato roast is the freshly ground masala. So, I would recommend making it fresh every time you plan to make this recipe.
  • Dry roast all the whole spices on low heat. Make sure you do not burn them.
  • Do not use potatoes immediately once they are out of the pressure cooker. Let them cool, preferably in the fridge for about 1 hour. 
  • I have used the round spicy chilies in the recipe. If you wish, you can use a mix of spicy and kashmiri red chilies. 



Spicy Chettinad Baby Potato Roast






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