Spicy Baby potato roast stir fried, the south Indian way

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To me this dish brings back memories of childhood. Till date it remains my brothers favourite dish. Even now, when I visit home, bhai aka brother will make it a point to visit the local vegetable market and pick up the tiny baby potatoes and pass the request on to the kitchen to prepare baby potato roast.

My recipe here is ever so slightly personalised, as I love experimenting with the various spices in my  spice box. The basic recipe is the same as what my mum prepared in our kitchen, with mild changes. I normally serve it as an accompaniment for Rasam rice or curd / yoghurt rice.

The other week, whilst watching Rick Steins Indian journey, noticed his amazement at the spice known as  black stone flower or Kalpasi, also known as Dagad phool in Hindi. Made a mental note to myself saying, need to revisit this spice. So here is the recipe.

Ingredients required

Baby potatoes, boiled and peeled – 1/2 Kg ( for a family of 4 )

Vegetable / olive oil –  3 tbsp

Brown mustard seeds – 1 tsp

Bengal gram dal – 1 tbsp ( optional, as added for the crunch and bite )

Salt to taste

To Dry roast and powder 

Black whole pepper – 1/2 tsp

Fennel seeds – 1.5 tbsp

Dried Red chillies – 4 ( optional or depending on your preference for heat )

Split black urad dal – 2 tbsp

Garlic cloves with skin – 3 to 4

Black stone flower / Dagad Phool / Kalpasi – 1 little flower ( optional, but if not added the flavours differ )

Steps to make the dish

  1. On a heated pan dry roast the ingredients under dry roast and powder, until the dal turns to golden-yellow. Once the mixture is cooled , make it into a powder in your spice blender.
  2. In a heated pan with oil, add the mustard and wait for it to splutter. Then add the bengal gram dal and fry till the dal turns a shade browner.
  3. Reduce the heat on the hob and add the boiled and peeled potatoes slowly and carefully. Fry on medium heat with a light sprinkling of salt, ensuring the potatoes do not crumble and hold their shapes.
  4. When the potatoes have formed a thin outer crust, add the spice powder and toss well.  Add more salt if required and roast on low flame till the potatoes look golden and well crusted.

Remove from heat and serve.


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