Chettinad Baby Potato Roast

Chettinad cuisine is a famous cuisine from the Chettinad region of Tamil Nadu state in South India. A variety of aromatic spices are used in the preparation of Chettinad dishes. Though the cuisine is mostly well-known for its non-vegetarian dishes, there are few popular vegetarian dishes as well like paniyaram, seeyam, kavuni arisi, kandarappam etc.  

Today’s recipe is a simple yet spicy and flavorful baby potato roast cooked with aromatic spices. This goes well with rice and South Indian curry like sambar or rasam. I served this delicious potato roast with hot piping parippu rasam and rice – a wonderful combo! 

Chettinad Baby Potato Roast

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Servings 3

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• Baby potato – 12 to 15
• Mustard seeds – 1 tsp
• Curry leaves – 1 sprig
• Turmeric powder – 1/4 tsp
• Asafoetida/Hing – a pinch
• Oil – 2 tbsp
• Salt – to taste

For masala

• Split urad dal – 1 tbsp
• Channa dal – 2 tsp
• Whole dry red chillies – 4 to 5
• Black peppercorn – 5 to 6

Instructions

• Boil the potatoes and peel them. Keep aside.
• Dry roast the ingredients under masala until nice aroma comes. Cool and grind to a powder.
• Heat 1 tbsp oil in a pan and add mustard seeds. When it pops, add hing, turmeric powder, curry leaves and salt. Fry for 30 seconds.
• Then add the potatoes and fry for 2-3 minutes making sure it gets coated well in the oil.
• Then add the powdered masala and mix well ensuring masala is well coated on all potatoes.
• Add remaining 1 tbsp oil and roast in medium flame till potato gets a light golden crust.

Notes

• My baby potatoes were little big, so I have halved them. You can use normal potatoes also, just cut them into cubes.
• Potatoes should not be overcooked else they will break while frying.  You can also peel and microwave the potatoes.

Course: Side Dish

Cuisine: Indian