Masala Baby Potato Roast is a crunchy and tender snack that perks up the meals. Potato is one of the most widely used vegetables in the world and is liked by most people. The vegetable is quite versatile in its use and starting from a soup to a mash to the main course, it can be used in innumerable ways. This simple Masala Baby Potato Roast is a family favourite and when I am short of green vegetables at home or wanting to eat something spicy and easy to make, Masala Baby Potato Roast comes first to my mind. The freshly ground spice mix coats the potato and gives them a superb flavour.
Moreover, the spices such as cumin, pepper, fennel seeds and fresh coriander lend such a refreshing taste to the baby potatoes that the minute you eat them, you become its fan. Masala Baby Potato Roast is also a nice starter which can be served during parties or family dinners. Sometimes, I even pack Masala Baby Potato Roast in my kiddo’s lunch and top it with some cheese, oh, my sunny boy loves that so much, I tell you!
So, ladies, roll your sleeves, buy some baby potatoes and prepare some delicious Masala Baby Potato Roast for feasts and homely dinners. Get going, read my recipe for Masala Baby Potato Roast:
Masala Baby Potato Roast
Masala Baby Potato Roast Recipe
Ingredients
- Baby Potato - 500 g
- Oil - 4 tbsp
- Cumin seeds / Zeera - 1 tsp
- Heeng - 1/4 tsp
- Dry Mango Powder / Amchoor - 1 tsp
- Salt to taste
- Lemon juice - 1 tbsp
- Fresh coriander - 2 tbsp Chopped
- For the Masala
- Coriander seeds / Dhaniya - 1 tbsp
- Kashmiri Dry Red Chilies - 3-4
- Black peppercorns / Kali Mirch - 1 tsp
- Fennel seeds / Saunf - 1 tsp
- Cumin Seeds / Zeera - 1 tsp
Instructions
- Par boil the potatoes and peel them.
- Keep aside.
- Dry roast the ingredients for the masala till slightly brown and fragrant.
- Cool and grind to make a slightly coarse powder.
- Keep aside.
- Heat oil in a pan.
- When the oil is hot, add cumin seeds and heeng.
- Once the cumin seeds starts to crackle, add potatoes and fry on high heat till slightly browned from all the sides.
- Add the ground masala, dry mango powder and salt and fry for a few minutes on low heat.
- Sprinkle lemon juice and coriander and mix well.
- Serve hot with Chapati or Paratha.
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