Chatpata Baby Potatoes

Baby potatoes are in season; I remember mom making them in their jackets as a vegetable with the main meal, of course for hungry kids, they did well as fillings between slices of bread.


Baby potatoes: 250-300 gm

Cumin seeds whole: 1 tsp

Cumin/coriander powder: 1/2 tsp each

Roasted cumin seed powder: 1/2 tsp

Garam masala: 1/4th tsp

Red Chili Powder: 1/4th tsp

Amchoor: 1/2 tsp

oil: 1 tsp

Salt to taste


Wash baby potatoes thoroughly under running water, scrubbing gently if required; place in pressure cooker, add water to cover, place pressure cooker on flame and cook on high flame until 1st whistle, turn flame to simmer, cook for another 2-3 mins, turn off flame.

Once pressure cooker has cooled down, open, drain water, allow potatoes to breathe awhile, then halve. Set aside. Place a wok or kadhai on flame, spoon in whole cumin seeds, allow to roast and crackle. Then add in cumin and coriander powder, add 1/4th tsp oil, allow masala to roast, then add in halved potatoes, garam masala, roasted cumin seed powder, red chili powder and the remaining oil, stir gently to allow potatoes to be coated with masala. Lower heat and continue roasting, turning ever so gently (or if you prefer toss). Cook for about 2-3 minutes, then add in the salt, continue to roast, tossing/stirring gently. Add amchoor, stir in fully, allow to roast for another 2mins on low flame, turn off flame.

Can be served as a side dish, as starters, or used as filling for sandwiches. If serving as a starter, you may want to sprinkle juice of half a lime before serving.


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