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Chettinad Potato Roast
Chettinad Potato Roast

Before you jump to Chettinad Potato Roast recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to chettinad potato roast recipe. To cook chettinad potato roast you only need 22 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Chettinad Potato Roast:
  1. Get 250 grams Baby potatoes
  2. Get 1, small size Finely chopped onion
  3. You need 1 inch finely chopped ginger
  4. Provide 4-5 cloves finely chopped garlic
  5. You need 1 tsp Split Urad dal and Mustard seeds
  6. Get 1/2 tsp Chana dal
  7. Use 8 to 10 Curry leaves
  8. Take to taste Salt
  9. Use 1/4 tsp Turmeric powder
  10. Take 1/2 tbsp Lemon juice
  11. Use 2 tbsp Refined vegetable oil
  12. Prepare For Spice Powder:
  13. Get 1 tbsp Whole dhaniya/coriander seeds
  14. Prepare 2 tsp Jeera/cumin seeds
  15. Prepare 2 tsp Black pepper corns
  16. Prepare 1 tsp Saunf/fennel seeds
  17. Take 1 Star anise
  18. Get 1/2 inch Cinnamon stick
  19. Prepare 1/2 tsp Sesame seeds
  20. Take 2 to 3 Cloves
  21. Use 2 tsp Fresh grated coconut
  22. Get 6-8 Whole dried red chilies
Instructions to make Chettinad Potato Roast:
  1. 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.
  2. 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.
  3. 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.
  4. 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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