There is something alluring about this spicy side dish with baby potatoes that makes it a hit every time. There are recipes galore for potatoes, but this is the one that stands out in the menu of the day.
You’ll need parboiled baby potatoes, oil/ghee and a lovely spice mixture that is a trademark for this dish. All busy people will love it for the simplicity and the taste.
Patience is called for to peel the baby potatoes, but the recipe works well with cut up potatoes as well. So use cubes of boiled potatoes if you are in a hurry (haven’t we all been there?)
And after that you are just 20 minutes away from digging into these beauties with your phulkas/roties/daal chawal/pulao.
During chaat parties, I add this as one of the sides. Served in bowls with toothpicks, a quarter of a lime, green chutney and chaat masala, it adds an oomph besides being filling.
Spicy Baby PotatoesCourse: SidesCuisine: IndianDifficulty: Easy
A spicy side for many main courses, it can also be used as a vegetarian party starter with green chutney. Always popular, children love it.
1/2 kg baby potatoes
3 tbsp oil
1 tbsp ginger garlic paste
Spice powder mixture: 1 tsp cumin/jeera powder, 1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp turmeric powder
1 tsp salt (or to taste)
1/2 tsp allspice/garam masala powder
1 tsp chaat masala/amchur powder OR 1/2 tsp lime juice
coriander leaves and/or spring onions to garnish
- Cook the baby potatoes till almost done. It is simplest if you use a rice cooker. Else, in pressure cooker, it will take 5 minutes after it reaches full pressure. Cool.
- Once cooled enough to handle, peel the potatoes.
- The Secret lies in this Step!!
Prick them all over with a fork, gently. This is the secret to getting the masala to the inside of the potatoes and to giving it a truly scrumptious taste.
- Heat a deep, thick bottomed pan or a cast iron pan.
- Keep the heat low. Pour oil in it. Add the ginger garlic paste. Fry for a minute. Keep stirring.
- Add the spice powder mixture. Reduce the quantity if you want to avoid the spiciness, to your taste. Fry for a few seconds only. Do not let it burn, it will just turn a bit darker.
- Toss the potatoes in. Stir it up well to coat them well with the fried spices.
- Add salt. Now let the potatoes fry in the oil, on low heat. They will gradually turn from cream to a golden brown colour. Keep stirring occasionally. Fry them till all are beautifully golden and an appetising aroma calls everyone!
- Sprinkle the garam masala or allspice and the chaat masala/amchur/lime juice. Mix gently.
- Garnish and serve with confidence!
- Keep all the ingredients ready before you start the frying. If you are in a hurry in the mornings, you can complete up to step 3 the previous night, leaving just the frying step for the next day. Keep it in the fridge of course.
- If you do not have time to peel baby potatoes, you can use cut up pieces of large potatoes. Just ensure they do not get overcooked and are slightly underdone.
- This side goes well with almost all simple Indian Main courses (Steamed rice with daal, phulkas, roties, vegetable pulaos etc.)
- This dish tastes good in lunch boxes and is also great for picnics with parathas/lime rice/tamarind rice.