Potato must be one vegetable that is loved by almost everyone in one form or another and at times in all forms! Though unlike in the west, it does not form the base of our carbohydrate requirement, it certainly is made into a plethora of subzis, stuffing (paratha/puri, samosa, cutlets etc.) and in gravy dishes. Roti or puris with aloo subzi in gravy form, is a universal breakfast favourite in the north and one can find it in small and big dhabas, railway platforms and homes. Hotels in the south serve the subzi with puris throughout the day and is an eternal favourite for millions eating out.
Other than these, there are potato roasts, which are served with a meal as an accompaniment. In most south Indian weddings and other functions, roasts are a must at the main meal. Though raw banana, yam or arbi are sometimes used, potato remains the most popular one. Yam and arbi are cut small and almost deep fried, but potato roasts are made in a variety of ways.
Since this method uses a little more oil, it remains an occasional treat in many homes, mine included. I make it with vathal kuzhambu, a tamarind-based gravy without dal, which is very tasty and spicy. (I will share the recipe soon).
Potato roasts are either made with boiled and cubed potatoes or cut into small pieces with the peel and roasted. I also make this fry with baby potatoes, if I can find tiny ones. I boil and peel them and then roast them with simple spices. It does consume a lot of time to peel the vegetables, but once made, it tastes wonderful.
In the recipe below, I have made it with slightly bigger ones, as I wasn’t able to get the tiny variety. I pricked each with a fork before boiling in salt water to let the inside soak up the salt. You can boil it in a pan or in a pressure cooker. If boiling in cooker, give it just one whistle, as we need the potatoes to be firm. It can get cooked fully in the kadhai along with the spices.
Ingredients:
- Baby potatoes – ½ kg
- Turmeric powder ½ tsp
- Chilly powder 1 tsp (according to taste)
- Dhania powder 1 tsp
- Amchur powder ½ tsp
- Pepper powder ½ tsp
- Curry leaves a few
- Oil 2 tbsp
- Salt to taste
- For tadka:
- Mustard seed ½ tsp
- Urad dal 1 tsp
- Chana dal 1 tsp
- Hing ½ tsp
Note: You can use 1½ tsp sambar powder instead of chilly and dhania powder, if you have it.
Method:
- Soak the potatoes for at least an hour and wash thoroughly, scrubbing each one with a spoon or butter knife to remove all traces of mud.
- Wash again. Prick with a fork on all sides if they are slightly big. You can skip this step if they are very small. Put them in a pressure cooker, add enough water to cover the potatoes, add 1 tsp salt to the water and mix well. Cook for one whistle and switch off the flame. Let the pressure release by itself.
- Remove potatoes and drain in a colander. Peel them.
- In a heavy-bottomed kadhai, heat 2 tbsp oil. Add mustard seeds and when they sputter, add the dals. When the dals turn golden brown, add the curry leaves. Switch the flame off.
- Add the dhania powder, chilly powder and hing. Mix it well and switch on the flame. Sprinkle tsp of water and cook the masala for a 20 seconds.
- Add the peeled potatoes and required salt. Since we have added some salt while boiling, take care while adding.
- Mix it well, taking care not to break the potatoes. Reduce the flame completely. Cover and cook to let all the masala seep into the potatoes. Stir it every few minutes.
- Add the amchur and pepper powder. Mix well and again let it cook till the potatoes start turning crisp and brown.
- Remove and serve with the main meal of rice or phulka/paratha.
- They look so tempting that you can make a chatpata snack out of it. Take some in a bowl, sprinkle some chat masala and eat! Biting into the chana dal adds an interesting eating experience.
Tips:
- You can wash and cut big potatoes into tiny cubes and follow the same steps. Sprinke 2 tsp water in the beginning. Thereafter, let it cook in its own steam. Keep stirring to prevent sticking.
- If you use a non-stick kadhai, you can reduce the quantity of oil.
- Roast on very low heat for crispier potatoes.
- Add garam masala if you so desire, in which case avoid the dals.
आप के द्वारा बनाईं हुई baby potato roast मुझे बहुत पसंद है।