Simple and delicious Baby potato fry made with small potatoes and basic spices. The recipe is available with stepwise pictures and a video.
Baby potato is an interesting variety to cook and best suited for kids’ meals. Pack this yummy roast with simple curd rice or bisibelebath for lunch. In fact, this baby potato fry is perfectly suitable for roti & chapati and pulav varieties also.
Being a no onion no garlic recipe, it is also a great dish to cook during auspicious fasting days. Usually, I add white or brown sesame seeds to get the crunchy feel and it is purely optional. Without sesame seeds also the potatoes taste awesomely good.
The best part of this aloo roast is the properly coated masalas and good roasted effect. And it can be achieved by slow roasting the boiled potatoes in a flat pan in low heat covered. The high temperature will make the masalas burnt and smoky.
In the case of mixed-sized potatoes cut them into half or poke them with a fork to ensure the masalas seep well into the middle portion of the potatoes.
How to make spicy Baby Potato fry
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Baby potato fry | How to make spicy baby aloo roast
Ingredients
Ingredients:
- 500 g baby potatoes
- 3 tbsp oil
- ¾ tsp cumin seeds
- ¾ tsp salt
- ¾ tsp chilli powder
- 1/8 tsp turmeric powder
- ½ tsp coriander powder
- Few curry leaves
- ¼ tsp garam masala
- ½ tsp sesame seeds
- Water to cook potatoes
Instructions
Preparation:
- Wash the potatoes well to remove the dirt and soil.
- Pressure cook with enough water for just two whistles.
- Once cooked peel the potatoes and keep ready. You may choose to roast potatoes with skin-on but for better spicy aloo roast it is better to peel off.
Recipe to make baby aloo roast:
- Heat oil in a flat pan, add cumin seeds and let them crackle.
- Keep the heat source to a low setting, add salt, chilli powder, turmeric powder and coriander powder.
- Also, add curry leaves and saute the masala powders for few seconds in low heat.
- Now add the cooked baby potatoes and mix well with the masalas.
- Cover the pan with a lid and let the potatoes roast in the masalas for five to ten minutes in low heat.
- Open lid, add garam masala and white sesame seeds and mix well.
- Saute a few minutes and switch off.
- Serve with sambar rice, bisibelebath and rasam rice. Goes well with pulav varieties and roti also.
Video
Notes
1) Firstly choose the same size of baby potatoes to make this no onion no garlic spicy aloo roast. If you have big sized baby potatoes you can cut them into half.
2) While sauteing the masalas and roasting keep the heat to a low setting to avoid burning the masalas.
3) Finally, adding white sesame seeds are optional for crunchy feel and taste. You may prefer to avoid it.
Nutrition
Preparation:
- Wash the potatoes well to remove the dirt and soil.
- Pressure cook with enough water for just two whistles.
- Once cooked peel the potatoes and keep ready. You may choose to roast potatoes with skin-on but for a better spicy aloo roast it is better to peel off.
Recipe to make baby aloo roast:
- Heat oil in a flat pan, add cumin seeds and let them crackle.
- Keep the heat source to a low setting, add salt, chilli powder, turmeric powder and coriander powder.
- Also, add curry leaves and saute the masala powders for few seconds in low heat.
- Now add the cooked baby potatoes and mix well with the masalas.
- Cover the pan with a lid and let the potatoes roast in the masalas for five to ten minutes on low heat.
- Open lid, add garam masala and white sesame seeds and mix well.
- Saute a few minutes and switch off.
- Serve with sambar rice, bisibelebath and rasam rice. Goes well with pulav varieties and roti also.
Tips:
1) Firstly choose the same size of baby potatoes to make this no onion no garlic spicy aloo roast. If you have big-sized baby potatoes you can cut them in half.
2) While sauteing the masalas and roasting keep the heat to a low setting to avoid burning the masalas.
3) Finally, adding white sesame seeds are optional for a crunchy feel and taste. You may prefer to avoid it.
