Baby Potato Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: serves for 3
 
Ingredients
  • • Baby Potato/ Little Potato – 15
  • • Red Chilli powder – ½ tbsp
  • • Sambar powder – 3 tsp
  • • Tumeric powder – ¼ tsp
  • • Fennel powder – ½ tsp
  • • Rice flour – 2 tsp
  • • Asafetida - pinch
  • • Salt – as needed
  • • Oil – 1.5 tbsp
  • • Mustard seeds – ¼ tsp
  • • Urad dal – 1 tsp
  • • Curry leaves – 1 sprig
Instructions
  1. Wash little potatoes and pressure cook with ¾ cup of water with ¼ tsp of turmeric powder and cook for 3 whistles or boil for 15 minutes by covering the potatoes with water.
  2. Peel the skin off or if you think it is really clean and ready to use like the potatoes I got, you can use with the skin.
  3. Mix the potato with rice flour, sambar powder, fennel powder, chilli powder, salt and asafetida and mix well. Keep it aside.
  4. Heat 1.5 tbsp of oil in a pan in medium heat, add mustard, after it crackles, add urad dal,and curry leaves.
  5. Bring the heat to low, and add mixed marinated potatoes
  6. Sprinkle 1 tbsp of water, close the lid and cook for 5-7 minutes.
  7. Turn in between to make sure it gets cooked evenly.
  8. Keep frying until the potatoes get roasted here and there in color. Switch off the flame.
Notes
1. Don’t pressure cook for long and make it mushy.
Recipe by Relish The Bite at https://www.relishthebite.com/baby-potato-roast/