Dishoom’s gunpowder potatoes

  • serves 4 as a side
  • Easy

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



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


  • 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

Nutritional Information

  • Kcals 176
  • Fat 9.1g
  • Saturates 5.3g
  • Carbs 18.4g
  • Sugars 2g
  • Fibre 3.4g
  • Protein 3.4g
  • Salt 0.6g