Simple Way to Make Award-winning Chettinad Potato Roast

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Perfect Chettinad Potato Roast. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chettinad Potato Roast, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chettinad Potato Roast delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few components. You can cook Chettinad Potato Roast using 22 ingredients and 4 steps. Here is how you can achieve that.

Chettinad Baby Potato Roast (South) is a spicy and flavorful side dish that is quite popular across the region of Chettinad in the Tamil Nadu state of India.

Ingredients and spices that need to be Get to make Chettinad Potato Roast:

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

Instructions to make 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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So that is going to wrap this up with this exceptional food Simple Way to Make Quick Chettinad Potato Roast. Thank you very much for your time. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!