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Gunpowder potatoes are India’s spicy, wonderfully delicious answer to chili cheese fries or poutine. Not as messy mind you, but just as tasty.

Dishoom is a famous Indian restaurant in London’s west end. Big lines. Big prices. Posh Indian. This is my adaptation of their gunpowder potatoes. Mine are a bit more restrained and lighter on the whole spices but pretty similar in concept.

This dish is a riff on Indian street food. Aloo chaat specifically. Potatoes with chaat spices. The key flavour comes from chaat masala. You have to buy chaat masala at an Indian grocery store. You could try to make it home but the distinctive taste comes from black salt. I don’t even know what that is, let alone where to find it. If you do and you can, then you can make it. Chaat masala costs about a buck though, so I don’t bother.

Gunpowder potatoes are India's super tasty, spicy answer to chili cheese fries.

 

Gunpowder potatoes are India's super tasty, spicy answer to chili cheese fries.
gunpowder potatoes
 
Prep time
Cook time
Total time
 
Gunpowder potatoes are a riff on aloo chaat. They make a great starter or a fantastic accompaniment to tandoori chicken.
Author:
Recipe type: side
Cuisine: Indian
Serves: 1 lb
Ingredients
Potatoes
  • 1 lb small new potatoes
  • 3 Tbsp butter
  • juice of ½ lime
  • 1 tsp kashmiri chili powder
  • 1 tsp chaat masala
  • ½ tsp kasoor methi (dried fenugreek)
  • ½ tsp salt
  • pinch cumin seeds
  • 1 green chili, minced
  • small handful of cilantro
  • handful of diced green onions or chives
Mint raita
  • 3 Tbsp greek yoghurt
  • 1 green onion, finely chopped or 1 Tbsp minced chives
  • 1 Tbsp cilantro, finely chopped
  • 1 tsp mint sauce (this is not mint jelly!) or 1 tsp fresh mint with a pinch of sugar
  • milk to thin the yoghurt if needed
Instructions
Mint raita
  1. Combine all the ingredients except the milk. Add the milk a tiny bit at a time until you get to the texture of regular yoghurt.
Gunpowder potatoes
  1. Boil the whole new potatoes until tender - 15 - 20 minutes
  2. Let potatoes cool enough handle.
  3. Cut the potatoes in half lengthwise and toss with vegetable oil.
  4. Skewer the potatoes (not essential but it makes grilling way easier) and grill, over medium direct heat until golden brown - around 8-10 minutes. They are already cooked so all you want to do is brown and crisp them.
  5. Crumble the kasoor methi between your fingers. Combine the chaat masala, kashmiri chili powder, salt and kasoor methi. Put them in a shaker if you have one. That's what they do in restaurants.
  6. Melt the butter.
  7. Toss the potatoes with the butter, lime juice, cilantro, green chili, cumin seed and green onions or chives.
  8. Sprinkle with the spice mix to taste and toss to combine. You won't need all of the spice mix. Add a bit less than half to start and then keep adding it until you get to where you want to be.
  9. Serve with more lime and the mint raita.

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