This recipe is also delicious when made with cauliflower instead of potatoes
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 502 |
| Fat | 3.5g |
| Saturates | 1g |
| Protein | 12.4g |
| Carbs | 107.3g |
| Sugars | 10.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the spice mix, toast the lentils in a dry pan over a low heat for 10 minutes until coloured. Transfer to a bowl and allow to cool. Toast the coconut the same way. When it starts turning golden, add the sesame seeds, curry leaves and chillies. Toast until the chillies are dark.
Add in the tamarind pulp and asafoetida and stir for 1 minute before adding the jaggery (or palm sugar). Scrape all the ingredients into the lentils and allow to cool. Grind in a spice grinder or use a pestle and mortar to grind to a coarse powder. If storing, spread onto a tray and allow to dry for 1 hour before placing in a jar.
Peel and quarter the potatoes. Place in a large pot of salted water and bring to a boil. Simmer until tender. Drain and spread out onto a baking sheet and allow to cool.
Preheat the oven to 200°C, gas mark 6. Place a roasting tray with the ghee inside the oven. Once the ghee is hot, remove the tray from the oven, carefully add the potatoes and return to the oven. Roast, turning every now and then, until golden and crunchy – approx. 30 minutes. Remove from the oven and place in a bowl.
Chop the spring onion and green chilli.
Sprinkle the gunpowder spice mix over the potatoes. Add the spring onion and chilli and toss to coat. Serve immediately.
