Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chettinad potato roast. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Chettinad Potato Roast is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Chettinad Potato Roast is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook chettinad potato roast using 22 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chettinad Potato Roast:

1. Make ready Baby potatoes
2. Get Finely chopped onion
3. Prepare finely chopped ginger
4. Take finely chopped garlic
5. Get Split Urad dal and Mustard seeds
6. Make ready Chana dal
7. Prepare Curry leaves
8. Prepare Salt
9. Prepare Turmeric powder
10. Make ready Lemon juice
11. Take Refined vegetable oil
12. Get Spice Powder:
13. Get Whole dhaniya/coriander seeds
14. Take Jeera/cumin seeds
15. Get Black pepper corns
16. Take Saunf/fennel seeds
17. Take Star anise
18. Prepare Cinnamon stick
19. Take Sesame seeds
20. Prepare Cloves
21. Prepare Fresh grated coconut
22. Take Whole dried red chilies

Instructions 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 is going to wrap it up with this exceptional food chettinad potato roast recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!