Crispy Potatoes

 

I guess Potato is everyone’s favourite when it comes to Vegetables. I don’t think there is anyone who despises Potatoes. Come on, can you say no to French Fries? No right? The world’s favourite root vegetable also known as Aloo in hindi is widely used in various preparations across India. From stuffed parathas to a simple stir fry, potato truly is a comfort food. I happened to taste one of the best potato starters at Bombay Brasserie,a famous restaurant that serves lipsmacking Punjabi food. Known as Gunpowder Potatoes, it had cubes of potatoes roasted in spices with onions and curry leaves. What i liked the most, was its texture. It had a crispy outer layer coated with a coarse layer of spices. It is one of my most favourite restaurants at Chennai and also the only restaurant i frequent. I end up ordering gunpowder potatoes every time i dine there. I can’t seem to get enough of it 😀 There are very few restaurants that maintain consistency and quality, Bombay Brasserie is surely one of a kind. If you reside in Chennai, or if you ever plan to visit  Chennai, do visit this amazing gem of a restaurant.

Okay, let’s get to the post now. I have been trying to get the recipe of gunpowder potatoes ever since I tasted them. After researching a bit on the internet, i zeroed in on a recipe of potato roast by sailusfood. I customized it a bit and I would say i was able to replicate gunpowder potatoes to some extent.

Crispy Potatoes

Recipe Source: sailusfood

Required Ingredients:

• Potatoes 5
• Curry leaves-10 to 15
• Rice flour-2 tbsp
• Black pepper powder- 1 tsp
• Turmeric powder-1 tsp
• Red chilli powder- 1 1/4 tsp
• Cumin powder- 1 tsp
• Saunf – 1 tsp
• Coriander seed powder/dhaniya podi- 1 tsp
• Garam masala- 1 tsp
• Urad dal- 1 1/2 tbsp
• Chana Dal- 1 tbsp
• Toor Dal- 1 tbsp
• Cumin- 1 tsp
• Salt- As required
• Oil- As required

Method:

Boil and peel the potatoes. Chop into medium-sized cubes.

Add rice flour, salt and toss. Make sure the potato cubes are uniformly coated. Leave it aside.

Dry roast urad dal, chana dal and toor dal on low-medium flame until it leaves aroma.

Grind into a smooth powder in a mixie/food processor.

In a mixing bowl, add powdered dal, turmeric powder, red chilli powder, coriander seed powder, garam masala, cumin powder, black pepper powder and mix well.

Heat oil in a kadai/wok, add cumin. Once it crackles, add the spice mixture and saute on low flame. Do not burn the spices.

Now, add the rice flour coated potatoes and toss well. Cook on medium flame for 4-5 minutes.

Then, cook on low flame until the potatoes get a crispy outer layer.

Once done, add curry leaves and toss.

Serve hot as a starter or with rice and dal.