Gunpowder Potatoes Recipe

Cooking Directions

• STEP 1.Start by boiling the potatoes until they are tender. Once cooked, drain and let them cool slightly.
• STEP 2.In a small pan, dry roast the spices - red chili powder, cumin, coriander, and black pepper - until fragrant.
• STEP 3.Grind the roasted spices into a fine powder using a mortar and pestle or a spice grinder.
• STEP 4.Cut the boiled potatoes into bite-sized pieces and toss them in the spice powder until well coated.
• STEP 5.Heat oil in a frying pan and fry the potatoes until they turn golden brown and crispy.
• STEP 6.Remove the potatoes from the pan and place them on a paper towel to absorb any excess oil.
• STEP 7.Serve the gunpowder potatoes hot as a side dish or snack, with a yogurt dip or chutney for dipping.

Cooking Tips

• Make sure to boil the potatoes until they are just tender and not overcooked, as they can become mushy.
• Adjust the amount of red chili powder according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• For an extra crunch, you can double fry the potatoes. After the first fry, let them cool for a few minutes and then fry them again until crispy.
• If you don't have a mortar and pestle or a spice grinder, you can use a blender to grind the spices, but be careful not to over-blend.

Storage and Serving

• Gunpowder potatoes are best served immediately while they are still hot and crispy.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the potatoes in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
• Serve the reheated potatoes with a fresh sprinkle of spice powder and a side of yogurt dip for a delicious snack.