Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chettinad potato roast. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chettinad Potato Roast is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Chettinad Potato Roast is something that I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Chettinad Potato Roast:

1. Take 250 grams Baby potatoes
2. Make ready 1, small size Finely chopped onion
3. Get 1 inch finely chopped ginger
4. Prepare 4-5 cloves finely chopped garlic
5. Make ready 1 tsp Split Urad dal and Mustard seeds
6. Prepare 1/2 tsp Chana dal
7. Take 8 to 10 Curry leaves
8. Get to taste Salt
9. Get 1/4 tsp Turmeric powder
10. Get 1/2 tbsp Lemon juice
11. Make ready 2 tbsp Refined vegetable oil
12. Prepare For Spice Powder:
13. Prepare 1 tbsp Whole dhaniya/coriander seeds
14. Prepare 2 tsp Jeera/cumin seeds
15. Take 2 tsp Black pepper corns
16. Make ready 1 tsp Saunf/fennel seeds
17. Get 1 Star anise
18. Get 1/2 inch Cinnamon stick
19. Get 1/2 tsp Sesame seeds
20. Prepare 2 to 3 Cloves
21. Take 2 tsp Fresh grated coconut
22. Make ready 6-8 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’s going to wrap this up for this exceptional food chettinad potato roast recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!