Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chettinad potato roast. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Chettinad Masala Powder & Potato Roast. Preetha makes her mom's favorite dish in celebration of Mother's Day! The Chettinad Baby Potato Roast is so delicious do try it at home and let us know how.
Chettinad Potato Roast is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Chettinad Potato Roast is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have chettinad potato roast using 22 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chettinad Potato Roast:
- Get 250 grams Baby potatoes
- Get 1, small size Finely chopped onion
- Get 1 inch finely chopped ginger
- Get 4-5 cloves finely chopped garlic
- Make ready 1 tsp Split Urad dal and Mustard seeds
- Prepare 1/2 tsp Chana dal
- Prepare 8 to 10 Curry leaves
- Get to taste Salt
- Get 1/4 tsp Turmeric powder
- Prepare 1/2 tbsp Lemon juice
- Take 2 tbsp Refined vegetable oil
- Prepare For Spice Powder:
- Get 1 tbsp Whole dhaniya/coriander seeds
- Prepare 2 tsp Jeera/cumin seeds
- Get 2 tsp Black pepper corns
- Take 1 tsp Saunf/fennel seeds
- Make ready 1 Star anise
- Take 1/2 inch Cinnamon stick
- Take 1/2 tsp Sesame seeds
- Make ready 2 to 3 Cloves
- Prepare 2 tsp Fresh grated coconut
- Make ready 6-8 Whole dried red chilies
In a kadhai, heat oil and add fennel seeds and curry leaves. This Chettinad potato roast is an extremely simple, quick and easy recipe that you can make in no time! Making potato fry can't be easier than this. This goes amazingly well with rice and roti.
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
Chettinad potato roast is a scrumptious dry curry of versatile potatoes prepared with freshly ground spice masalas along with few other ingredients. This Chettinad style recipe is a potato roast recipe cooked in a different and flavorful way. It is not the same as regular aloo fry. Plus this recipe is not deep fried and it is made in very less oil. Add the potatoes, salt and spice powder.
So that’s going to wrap this up for this exceptional food chettinad potato roast recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
