Steps to Make Homemade Chettinad Potato Roast

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chettinad potato roast. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Chettinad Potato Roast is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Chettinad Potato Roast is something which I have loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Chettinad Potato Roast:

1. Make ready Baby potatoes
2. Prepare Finely chopped onion
3. Prepare finely chopped ginger
4. Take finely chopped garlic
5. Take Split Urad dal and Mustard seeds
6. Take Chana dal
7. Get Curry leaves
8. Make ready Salt
9. Take Turmeric powder
10. Take Lemon juice
11. Get Refined vegetable oil
12. Prepare Spice Powder:
13. Get Whole dhaniya/coriander seeds
14. Get Jeera/cumin seeds
15. Prepare Black pepper corns
16. Get Saunf/fennel seeds
17. Prepare Star anise
18. Get Cinnamon stick
19. Get Sesame seeds
20. Make ready Cloves
21. Make ready Fresh grated coconut
22. Take 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 is going to wrap it up with this special food chettinad potato roast recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!