Chettinad Potato Roast
Chettinad Potato Roast

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chettinad potato roast. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Chettinad Potato Roast is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Chettinad Potato Roast is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chettinad potato roast using 22 ingredients and 4 steps. Here is how you can achieve that.

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

So that’s going to wrap it up for this exceptional food chettinad potato roast recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!