Spicy Chettinad Baby Potato Roast

By -
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






Can't make now? Pin here for later...





Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint
Read more

Farali Dhokla - Navratri Special [No Eno Fruit Salt] | Vrat ka Dhokla | Barnyard Millet Savory Steamed Cake

By -
Image
Recently my husband travelled to Ahmedabad and while returning brought a 3-in-1 dhokla/idli/patra steamer for me. Since then, I am always in lookout for opportunities to use this versatile steamer. Well! in the past 15 - 20 days I have already tried my hands making the instant KHAMAN DHOKLA and the 3 GRAIN DHOKLA , both of which were a big hit on my blog. It was now time again to experiment something new; and because we all are observing the Navratri fasts , there was no choice but to come up with a farali dhokla . A few days back, I was just scrolling through various blogs to find a dhokla recipe for the vrat (fasting) but each one listed a recipe that called for use of either eno or baking soda. Since I did not want to incorporate any of these ingredients in my fasting recipe, I thought of  going the old-fashioned way i.e. fermenting the batter overnight so that it gets a natural rise while steaming. And to my utter surprise, it actually worked. I got a nice spongy and fluffy
Read more

Almond Toffee Rolls | Caramel Badam Rolls | Butterscotch Almond Rolls | Diwali Sweet Recipe

By -
Image
Made with ground almond paste, flavored with caramel sauce, some butterscotch essence and crushed almond praline which provides it with that amazing crunch, these Almond Toffee Rolls are an absolute delight and something that you are definitely gonna relish this Diwali.  Now, some of you may ask, why the name "Toffee"? Well, that's because the caramel sauce and the butterscotch lends it a beautiful caramel toffee flavor...and was named so by my husband because when he tasted it, his first words were like "oh..it tastes like a toffee"...so initially I was about to name them as caramel almond rolls or butterscotch almond rolls but this "toffee" thing actually changed my mind and I named this beautiful sweet as Almond Toffee Rolls. They are very easy to make and require just a few pantry ingredients. So, if you are planning to make something unique for this festive season, do try them out. I am sure you are gonna love them. Let me tell you, they also
Read more

Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes

By -
Image
So soft, delectable and absolutely melt in mouth, Dahi ke Kebab are one of the most loved and popular vegetarian appetizers served in almost every North Indian restaurant. While, authentically these kebabs either have besan (gram flour) or bread crumbs for the binding, however, when craving for these kebabs during fasting, you can't have them because of them having these grains. So, just so that I could enjoy these heavenly goodies in fasting too, I tried creating a farali version of them by adding makhana (foxnut) and sabudana flours instead of besan or bread crumbs for the binding. Trust me, they came out absolutely mindblowing and super tasty. If you too are someone who likes to fast and enjoy the delectable stuff at the same time, then this recipe is absolutely a must try.....  Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes INGREDIENTS Hung Curd -  1 Cup Grated Paneer - 1/4 cup Sendha Namak - as per taste Kala Namak - as per taste Sugar - 1 to 2 tsp F
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an
Read more

Restaurant Style Paneer Pasanda | Stuffed Cottage Cheese in Creamy Tomato Sauce

By -
Image
Paneer Pasanda is a rich and creamy delicacy from Mughlai Cuisine wherein stuffed fried cottage cheese cubes/triangles are dunked in a luscious tomato & cashew based gravy. This is a perfect recipe for parties, get-togethers and festive occasions. Well, paneer or cottage cheese is one ingredient that is so so versatile. There are literally an endless number of recipes that can be cooked with it; palak paneer , shahi paneer, paneer butter masala , paneer tikka, kadhai paneer, matar paneer, paneer kofta  and paneer bhurji are some of the common ones that are cooked most often at homes. Coming to Paneer Pasanda , making it is slightly complex and time consuming when compared to other paneer dishes. But, just in case you want to add a variety to your usual paneer accompaniments, it makes for a perfect dish to go on your menu. It is one recipe that was long-due on my to-do list and fortunately I got the opportunity to make it last Saturday for a small get-together at our place.
Read more

Gujarati Sweet Sata | Thor [BAKED VERSION]

By -
Image
Festivities like Ganesh Chaturthi , Dussehra and Diwali are just around the corner. For me, this is the most awaited time of the year with decked up markets, a little chill in the air and happiness all around, emanating an aura of positivity and elation in each and every heart. This is also the time when I gear up for the celebrations indulging in shopping, decorating the house and offcourse preparing some traditional sweets and savories at home for all my friends and family. While last year, I made this melt-in-mouth kalakand , vanilla sandesh with strawberry dust and Punjabi style meethi mathri , this time I am planning to go ahead and make this popular sweet from the state of Gujarat: the sweet sata also called as thor . Traditionally, sata is a deep fried pastry, but just to keep the calorie count low this festive season , I decided to go a healthy way and instead of frying, opted to bake them. Trust me, they came out as flaky, crispy and delectable. If you are also looki
Read more