Chettinad Baby Potato Roast
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.