Chettinad spicy potato roast | Spicy potato fry with homemade masala

Chettinad style potato roast recipe is made with baby potatoes and freshly ground masala powder. Spicy and bursting with flavours, this potato dish is a tongue tickler and goes well with sambar rice, rasam and curd rice.

INSTRUCTIONS

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS TO SHOW YOU EACH STEP

STEP 1 : COOKING BABY POTATOES

• In Instant pot, add baby potatoes, 1 tsp salt and 1 cup water. Give a good mix (make sure the baby potatoes are 1 to 1.5 inch)
• Close instant pot and set pressure valve to sealing and pressure cook at high for 6 mins.

STEP 2 : HOMEMADE CHETTINAD MASALA

Chettinad masala Ingredients

• 2 tsp Coriander seeds
• 1 tsp Fennel seeds
• 1 inch Cinnamon stick
• 5 Cloves
• 1 Star Anise
• 1 tsp Whole Black pepper
• 5 Dry red chili1
• 1 tsp Urad Dal
• 1 tbsp Chana dal
• 1 tbsp Grated Coconut (optional)

• Mean while in a pan, dry roast all the above ingredients expect grated coconut for 4 mins at low heat (dont burn the masala)
• Finally add grated coconuts and roast for 1 min.

• Cool down the masala mixture completely and grind to a course powder.
• You can prepare the Chettinad masala powder ahead and store in air tight container for 1 to 2 months at room temperature.

STEP 3 :

• Once the manual cooking time completed, do a quick pressure release in instant pot.
• Open the lid carefully, take out the parboiled potatoes and let them cool down.
• Peel off the skin from baby potatoes.

ASMR COOKING VIDEO OF POTATO ROAST

STEP 4 :

• In another pan, heat oil, add mustard seeds, cumin, curry leaves and saute until splutters (takes around 1 to 2 mins)
• Add turmeric powder and give a good mix.
• Now add in the peeled baby potatoes to the tempering. (if required you can also chop the potatoes in to halves)

• Roast the potatoes in oil for 4 to 6 mins at medium heat, until crispy golden outer layer.

STEP 5 : FINAL PREPARATION

• Add 3 tablespoon of prepared Chettinad masala powder and 1/2 tsp salt (adjust masala according to your spice level)
• Continue to stir fry on a medium flame until the masala is coated well on the potatoes and the potatoes are roasted well. This should take about 2 to 4 mins.
• Finally add few curry leaves and check for seasoning. Mix well for few seconds.

Serving :

• Serve this delicious baby potato roast as sides for Sambar rice, Rasam and Yogurt rice.

TIPS AND TRICKS:

• Potato size : Make sure baby potatoes are 1 to 1.5 inch size. If not pressure cooking time will increase by 2 to 4 mins.
• Substitute: In place of baby potatoes, regular potatoes can be used. Cut them in to 1 inch thick pieces.
• Stovetop Pressure Cooker Method: Follow the same steps from instant pot method and cook for 1 whistle on medium flame. Let the pressure release naturally.
• Texture: If you want more crispy version, chop the boiled and peeled potatoes in to halves. This will give more crispy texture.
• Storage: Chettinad masala can be prepared ahead and store in an air tight container for 1 to 2 months.

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