Dishoom's gunpowder potatoes
Serves 4 as a side
Easy
Total time:
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
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- 500g baby new potatoescooked
- 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 chillifinely chopped
- 6 spring onionschopped
- 40g buttermelted
- 1/2 limejuiced
- a small bunch corianderfinely chopped
Nutrition: per serving
- kcal176
- fat9.1g
- saturates5.3g
- carbs18.4g
- sugars2g
- fibre3.4g
- protein3.4g
- salt0.6g
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.
