Baby Potato Roast | குட்டி உருளைக்கிழங்கு வறுவல்
Spicy Baby Potato Fry, is one of the simplest, yet tastiest recipe which can be prepared in no time. It tastes very yummy not only with rice but also with any Indian Flat Bread like Roti, Naan etc.
Servings: 4 People
- 1/2 Kg Potato
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder We can use Paprika Powder
- Salt As Needed
- 3 Tablespoon Oil
Ingredients for Grinding
- 1 tsp Urad Dal
- 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tsp Coriander Seeds
- 1 Red Chili
- 1 tsp Cumin Seeds
- 1 tsp Peppercorns
- 1 Tablespoon Oil
- 1 tsp Mustard Seeds
- a Pinch Asafoetida (Asafetida / Hing)
Dry roast the grinding ingredients in a pan and cool them and grind it to a nice powder. I love to use freshly ground spice as it will give a nice flavour to the dish, but this step is optional. You can very well use any spice powders or Sambar powder and skip this step
Boil the baby potatoes and peel them and keep it ready. You can cook it in pressure cooker allowing it for 1 whistle. Don’t overcook the potatoes and it may tend to break while tossing with spices.
Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add hing and fry for a second. Add turmeric powder and add boiled potatoes and toss them once.
Now add the freshly ground spices to the pan and toss the potatoes so that the spice gets evenly coated in each baby potato. Also add red chili powder and salt. Give a good mix. Keep the flame very low and sprinkle a teaspoon of oil and roast it nicely. Do not close the pan with the lid as the steam make the potatoes to become mushy. Try not to use spatula as it may break the potatoes.
Garnish the roasted yummy baby potato roast with fried onions and serve with any rice varieties or even with chapati
Serving: 1Cup | Calories: 180kcal | Carbohydrates: 23g | Protein: 2.7g | Fat: 8.6g | Sodium: 501mg | Potassium: 642mg | Fiber: 2.2g | Sugar: 1.7g | Vitamin C: 20.6mg | Calcium: 10mg | Iron: 0.9mg