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!
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
This dish is perfect for the 5th of November, which happens to be when I’m posting this!
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
- Boil the whole potatoes (skin on) until tender.
- Whilst the potatoes are cooking, prepare the chat masala.
- Toast the whole spices in a hot dry pan until they begin to smoke.
- 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.
- Drain the potatoes and cool allowing any moisture to evaporate. Cut them in halves or quarters (depending on size of potatoes).
- 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.
- 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.
- Add the chat masala and sliced green chillies and continue cooking for a few minutes.
- Serve sprinkled with the Spring onions/and or chopped chillies and lemon wedges to squeeze over.