Ingredients
- Baby potatoes, boiled & peeled: 2 cups
- Olive oil / Ghee: 1.5 tablespoons
- Garlic, minced: 4 cloves
- Cumin seeds (jeera): 1 teaspoon
- Red chili powder: 1 teaspoon
- Turmeric powder (haldi): 1/2 teaspoon
- Coriander powder (dhania powder): 1 teaspoon
- Chaat masala: 1 teaspoon
- Black pepper powder: 1/2 teaspoon
- Salt: to taste
- Lemon juice: 1 teaspoon
- Fresh coriander leaves, chopped: for garnish
Instructions
Boil baby potatoes until fork-tender, peel them, and keep aside.
Prick them lightly with a fork to absorb the masala better.
Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add minced garlic and sauté for a few seconds.
Add red chili powder, turmeric, coriander powder, black pepper, and salt. Stir well.
Add boiled baby potatoes and toss well in the masala.
Roast on medium flame for 8-10 minutes, stirring occasionally, until they turn crispy and golden brown.
Sprinkle chaat masala and mix well.
Turn off the flame, add lemon juice, and garnish with fresh coriander leaves.
Serve hot as a snack or side dish with mint chutney or yogurt dip.
Servings: 2
Notes
- For extra crispiness, roast the potatoes in an air fryer at 200°C for 12-15 minutes.
- You can add sesame seeds or kasuri methi for an extra flavor boost.
- Adjust spice levels as per your preference.
