Potatoes are beloved because there are a million ways to make them. This Tamil style potato roast is soft on the inside and with a kiss of crisp on the outside from a light dusting of chickpea flour. It taste great with lentils and rice- try the Parippu moong dal recipe from the channel or curd rice too. Works well with rotis too!
Sambhar powders vary in spiciness so add chilli powder if you like it spicier. Use rice flour or cornmeal if you don’t have besan or chick pea flour. These do take longer to brown so you may want to add them a little sooner before the potatoes become too soft.
Ingredients for 4
250 grams cooking potatoes peeled diced into 3/4 inch cubes
Salt and water for boiling
1/2 tsp mustard seeds
1/2 tsp cumin seeds
8 curry leaves torn
1. 5 tsp sambhar powder
1/2-1 tsp red chilli powder if required
1/2 tsp turmeric powder
Pinch hing or asafetida
1.5 tbsp besan or chick pea flour (rice flour or cornmeal can be used as well)
Salt to taste
2 tbsp ghee
2 tbsp vegetable oil plus more to drizzle

Method
Heat water and salt on a high flame. When boiling add potatoes and parboil 5-6 minutes. Drain and reserve.
Heat oil and ghee in a skillet on high flame. Add mustard cook 1 minute. Add cumin cook 1 minute. Add curry leaves. When they sizzle add sambhar powder and chilli powder.
Stir and add potatoes. Lower flame and gently stir potatoes until golden. Add a few slashed of water to prevent burning and drizzle more oil if required until potatoes are tender. Sprinkle hing, salt and besan and toss on high flame until potatoes are crispy. If using cornmeal or rice flour cook until nicely browned.
Serve hot.

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