Baby Potato is the small size version of
the normal potatoes, which are very tasty to consume. The most common form of
cooking this baby potato is to make a roast, which goes deliciously well with
any South-Indian sambar. Due to its small size, this potato gets cooked fast. While
cooking this baby potato, the potato is pricked to make small holes, so while roasting
it absorbs the spicy juices of the powders spread into it. So the tasteful spicy
flavor comes from within the potato as well. This is a very ideal weekend
extravaganza that you can treat yourself with. But in order to make this dish
very tasteful, little extra oil is used. When you want to make an exception to your
taste buds from your regular diet with a tempting & tasty flavorful food,
Baby potato would be a good choice.
Ingredients:
Baby Potato – 15-20
3. Using a fork, prick the baby potato randomly on all sides, making holes in it & keep ready. This is to ensure the potato absorbs the flavor of the spice inside it.
1. In Kadai/non-stick vessel, pour 4-5 tsp of oil and allow it to become hot. Then drop the baby potatoes (cooked, peeled and pricked) into it and mix gently (so it doesn’t break) and cook for 3-4 minutes without disturbing the potatoes.
2. Now, add a teaspoon of salt and gently toss the potatoes around.
3. You will notice light brown colour on the bottom portion of the potatoes after tossing upside down. Cook for 3-4 minutes without disturbing the potatoes.
4. Now add required chili powder and salt and mix the contents gently. If oil is required, add some more oil now by spreading it around the potatoes and at the centre for uniform roasting.
5. Repeat step 3 once in every 3-4 minutes until all the sides of the potato is roasted brown (don’t burn it to black colour). When tasting the potato the flavour of the chili powder should taste from within.
6. Season with seasoning ingredients, and pour this onto the roasted potato. Gently toss the potato after seasoning to mix well.
7. Remove the potato from the stove.
Ingredients:
Baby Potato – 15-20
Red Chili Powder – 2-3 tsp
Oil – 8-10 tsp
Salt – 2-3 tsp
Seasoning Ingredients: Mustard – 1 tsp, broken urud dhal – 1 tsp, channa dhal – 1 tsp, hing – ¾ tsp, curry leaves – 10-12
Salt – 2-3 tsp
Seasoning Ingredients: Mustard – 1 tsp, broken urud dhal – 1 tsp, channa dhal – 1 tsp, hing – ¾ tsp, curry leaves – 10-12
Pre-requisite:
1. Cook Baby Potato in pressure cooker for about 2-3 whistles max and remove.
2. Cool & open and peal the baby potato skin.1. Cook Baby Potato in pressure cooker for about 2-3 whistles max and remove.
3. Using a fork, prick the baby potato randomly on all sides, making holes in it & keep ready. This is to ensure the potato absorbs the flavor of the spice inside it.
Method:
1. In Kadai/non-stick vessel, pour 4-5 tsp of oil and allow it to become hot. Then drop the baby potatoes (cooked, peeled and pricked) into it and mix gently (so it doesn’t break) and cook for 3-4 minutes without disturbing the potatoes.
2. Now, add a teaspoon of salt and gently toss the potatoes around.
3. You will notice light brown colour on the bottom portion of the potatoes after tossing upside down. Cook for 3-4 minutes without disturbing the potatoes.
4. Now add required chili powder and salt and mix the contents gently. If oil is required, add some more oil now by spreading it around the potatoes and at the centre for uniform roasting.
5. Repeat step 3 once in every 3-4 minutes until all the sides of the potato is roasted brown (don’t burn it to black colour). When tasting the potato the flavour of the chili powder should taste from within.
6. Season with seasoning ingredients, and pour this onto the roasted potato. Gently toss the potato after seasoning to mix well.
7. Remove the potato from the stove.
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