Gunpowder potatoes are a riff on aloo chaat. They make a great starter or a fantastic accompaniment to tandoori chicken.
Keyword: gunpowder potatoes, indian potatoes
Author: romain | glebekitchen
1lbsmall new potatoes
1 Tbsplime juice- about 1/2 of one lime
1tspkashmiri chili powder
1/2tspkasoor methi - dried fenugreek
small handful of cilantro
handful of diced green onions or chives
1green onionfinely chopped. Can substitute 1 Tbsp minced chives
1 Tbspmilk (optional) to thin the yoghurt if needed
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.
Boil the whole new potatoes until tender - 15 - 20 minutes
Let potatoes cool enough to handle.
Cut the potatoes in half lengthwise and toss with vegetable oil.
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.
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.
Melt the butter.
Toss the potatoes with the butter, lime juice, cilantro, green chili, cumin seed and green onions or chives.
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.
Serve with more lime and the mint raita.
Mint sauce is not mint jelly. You could also use 1 tsp fresh mint with a pinch of sugar. Don't use mint jelly.