Recipe Gunpowder potatoes

Morning Glory

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Maidstone, Kent, UK
My understanding is that the term ’gunpowder potatoes’ originated from Dishoom, an up-market Indian restaurant in London. These days, you will find ready-made versions of this dish in supermarket aisles in the UK. Its based on the Indian street food 'aloo chat’. My version is probably a bit closer to 'aloo chat' than Dishoom's recipe (where the potatoes are par-boiled then grilled). You can buy chat masala spice mix from Indian grocers in the UK and of course, you could substitute that for home-made.

This dish is perfect for the 5th of November, which happens to be when I’m posting this!

92178


Ingredients (serves 2)
250g new potatoes (waxy potatoes)
1 tbsp vegetable oil
A handful of fresh curry leaves
3 red bird’s eye chillies
1 tsp brown mustard seeds
3 medium sized green chillies sliced into thin rounds
1 tbsp chat masala (see below)
Spring onions and/or mild fresh green chilli to garnish
Wedges of lemon

For the chat masala*
1 tsp each of cumin seeds, coriander seeds, aijwan seeds, black peppercorns
1 tsp black Himalayan salt crystals
1 tbsp Kashmiri chilli powder
1 tbsp amchoor powder (mango powder)
1/2 tsp asafetida
*(this makes approximately 4 tbsp of spice mix). Store the rest in a jar for future use.

Method
  1. Boil the whole potatoes (skin on) until tender.
  2. Whilst the potatoes are cooking, prepare the chat masala.
  3. Toast the whole spices in a hot dry pan until they begin to smoke.
  4. Place the toasted spices in a spice grinder with the black salt crystals and grind until they turn to a powder. Mix the powder with the remaining spices.
  5. Drain the potatoes and cool allowing any moisture to evaporate. Cut them in halves or quarters (depending on size of potatoes).
  6. Heat the oil in a wok or frying pan and add the curry leaves, whole red chillies and mustard seeds. Cook on a high heat until the seeds begin to pop.
  7. Turn the heat down slightly and add the potatoes. Continue cooking, tossing and/or turning the potatoes until they become golden and blackened in places.
  8. Add the chat masala and sliced green chillies and continue cooking for a few minutes.
  9. Serve sprinkled with the Spring onions/and or chopped chillies and lemon wedges to squeeze over.

92179
 
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