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Before you jump to Chettinad Potato Roast recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
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We hope you got insight from reading it, now let’s go back to chettinad potato roast recipe. You can cook chettinad potato roast using 22 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chettinad Potato Roast:
- You need 250 grams Baby potatoes
- You need 1, small size Finely chopped onion
- Prepare 1 inch finely chopped ginger
- Use 4-5 cloves finely chopped garlic
- You need 1 tsp Split Urad dal and Mustard seeds
- Provide 1/2 tsp Chana dal
- Provide 8 to 10 Curry leaves
- You need to taste Salt
- Get 1/4 tsp Turmeric powder
- Prepare 1/2 tbsp Lemon juice
- Prepare 2 tbsp Refined vegetable oil
- Get For Spice Powder:
- Use 1 tbsp Whole dhaniya/coriander seeds
- You need 2 tsp Jeera/cumin seeds
- Provide 2 tsp Black pepper corns
- Use 1 tsp Saunf/fennel seeds
- Provide 1 Star anise
- Take 1/2 inch Cinnamon stick
- Take 1/2 tsp Sesame seeds
- Get 2 to 3 Cloves
- You need 2 tsp Fresh grated coconut
- Use 6-8 Whole dried red chilies
Instructions to make Chettinad Potato Roast:
- 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, dry roast all the dry spices (except red chilies and coconut) 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 Potato Roast is ready. Serve with appam, paratha or rice. Enjoy
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