Roasted Potatoes – The Fiery Spicy Indian Way

Roasted Potatoes - The Indian Way!

Roasted Potatoes - The Indian Way! To start with,recipes for  Roasted Potatoes are quite common. The reason why this recipe is so different is that its ingredients are special – as in – not used often in daily cooking. This roast potato recipe is an excellent culinary handover from my mom-in-law especially when it comes to taste. It immediately finds fans among even those who hate potatoes.

Cut to the point and here is the entire recipe – ingredients and all.


Roasted Potatoes – The Indian Way


For making spicy roasted potatoes you need

Potatoes – 3 medium sized ones
Chilly powder, Pepper powder – (quantity depends on how spicy you want your roasted potatoes to be)

Fennel Seeds – 1/2 tsp
Garlic – 5 pods
Onion – 1/2 a medium sized onion – chopped
Turmeric powder – 1/4 tsp
Coriander Powder – 1/4 tsp
Mustard seeds – 1/4 tsp
Curry leaves – a few sprigs
Cooking oil – 1 tblsp (I prefer refined sunflower oil or rice bran oil)
Salt – as required

 How to make roasted potatoes

Steam the potatoes in a pressure pan or boil them. Peel them, cut them into cubes and keep aside. Roast the fennel seeds on low heat for a few seconds. Crush the roasted seeds with a mortar pestle or a rolling pin to get a coarse texture. Heat cooking oil in a non-stick frying pan. Saute mustard seeds, curry leaves, crushed garlic and chopped onion in the oil till the onion turns pink and soft. Add the chopped potatoes and roast them over medium heat. Add salt, chilly powder, pepper powder, coriander powder,fennel seed powder and salt to the potatoes and mix well. Do not end up mashing the potato cubes. Keep roasting them till they are well done and nice and brown.

Serve hot with chapatis or pita bread. This roasted potato recipe goes down well with steamed rice and dal. These can be a yummy addition to sandwiches for kids,  with cheese slices in them. Kids love roasted potatoes in sandwiches. You just have to keep the spice factor a little low.

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