Olive Magazine
GUNPOWDER POTATOES

Dishoom's gunpowder potatoes

Published: April 18, 2017 at 3:18 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a side

Dishoom's gunpowder potatoes, using deggi mirch chilli powder, are the ideal side to any dinner party with family and friends. This recipe was created by Dishoom's executive chef, Naved Nasir

Nutrition:
NutrientUnit
kcal176
fat9.1g
saturates5.3g
carbs18.4g
sugars2g
fibre3.4g
protein3.4g
salt0.6g
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Ingredients

  • 500g baby new potatoes, cooked
  • vegetable oil
  • 1 tsp ground cumin
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp deggi mirch chilli powder or Kashmiri chilli powder
  • 1 tsp chaat masala, (see cook's notes below)
  • 1 tsp dried fenugreek (methi)
  • 1 green chilli, finely chopped
  • 6 spring onions, chopped
  • 40g butter, melted
  • 1/2 lime, juiced
  • a small bunch coriander, finely chopped

Method

  • STEP 1

    Heat the grill to high, skewer the potatoes, drizzle with a little oil and grill for 4-5 minutes on each side until charred.

  • STEP 2

    Put in a bowl and break them up using a fork, then add the spices, fresh chilli, spring onions, butter and lime juice and season. Sprinkle over the coriander and serve with raita, if you like.

To make chaat masala, mix 1 tbsp amchoor powder (ground mango powder), ground cumin and sea salt with 1 tsp ground coriander, ½ tsp ground fennel, black pepper and garam masala with a pinch of asafoetida. Stored in an airtight container, this will keep for a few months. Alternatively, buy ready-made chaat masala and other spices online at asiancookshop.co.uk.

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