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Tender baby potatoes tossed in a fiery, freshly ground Chettinad spice blend and roasted to crispy perfection. A bold and aromatic side dish from Tamil Nadu that packs a flavorful punch.
For 4 servings
Boil the Potatoes
Prepare the Chettinad Masala
Temper and Sauté Aromatics
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Tender baby potatoes tossed in a fiery, freshly ground Chettinad spice blend and roasted to crispy perfection. A bold and aromatic side dish from Tamil Nadu that packs a flavorful punch.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 248.24 calories per serving with 4.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Roast the Potatoes
Garnish and Serve
Add 1 cup of parboiled chickpeas or 200g of paneer cubes during the last 5 minutes of roasting for a more substantial dish.
Incorporate other vegetables like pearl onions (sambar onions), diced bell peppers, or cauliflower florets along with the potatoes.
Reduce the number of dry red chilies and black peppercorns for a milder version, or use Kashmiri red chilies for color without excessive heat.
The blend of spices like turmeric, black pepper, and cloves contains powerful compounds such as curcumin and piperine, which have potent anti-inflammatory properties and can aid in digestion.
Potatoes are an excellent source of potassium, an essential mineral that plays a crucial role in regulating blood pressure, maintaining fluid balance, and supporting proper nerve function.
This dish provides sustained energy from the complex carbohydrates found in potatoes. These are digested more slowly than simple sugars, helping to maintain stable blood sugar levels.
One serving of Chettinad Baby Potato Roast contains approximately 200-220 calories, primarily from the potatoes and oil. The exact count can vary based on the size of the potatoes and the amount of oil used.
It is moderately healthy. The potatoes provide essential nutrients like potassium and Vitamin C, and the spices offer anti-inflammatory benefits. However, it is a starchy dish with added oil, so it's best enjoyed in moderation as part of a balanced meal.
Yes, you can. If using regular potatoes, peel them and chop them into 1.5-inch cubes. The boiling time might need slight adjustment to ensure they are cooked through but still firm.
Gingelly oil is Indian sesame oil, known for its distinct nutty and earthy flavor, which is characteristic of South Indian cuisine. For the most authentic taste, it is recommended. If unavailable, you can substitute with groundnut (peanut) oil or another high-smoke-point vegetable oil.
Absolutely. It's a great time-saver. You can prepare a larger batch of the masala powder and store it in an airtight container in a cool, dark place for up to a month.