Blog Hop Wednesdays - Chettinad Potato

Wednesdays are always special. They make you rejoice for half the week gone past and makes you closer to your dearest weekend. No wonder wednesdays have become the new favourite of the food bloggers. And that's why so many nice events are dedicated to this special day- Black & White Wednesday, Wordless Wednesdays and Blog Hop Wednesdays.

I'm sure by now most of you are familiar with the concept of this wonderful event started by Radhika. This fortnight I was paired with the warm and sweet Vardhini of Zesty Palette. Both of us follow each other's blogs quite closely and there are many things I admire about Vardhini and her dedicated blogging, i.e. other than this spicy, crunchy Chettinad Potato.

Firstly I really like the fact that she gives a lot of importance to healthy eating and low fat stuff. In fact when for this blog hop too, amidst all my high calorie baking stuff, she chose the healthier soya chunk cutlets. And took it a level up by adding oats to it. See, I told you she's one good home maker. 

Secondly even with 2 kids, she manages to take step-by-step pics of the recipes, that too when she posts at such regular stuff. I wish I could learn these two things from her...But until then let me share what I learned. And that's a tastier way to have your roasted potatoes. 

I also got to admit my limited knowledge about much of South Indian cuisines and recipes.  So in light of little I knew, I used to think that chettinad recipes were mainly based on coconut and suited non- veg the best with its spicy flavours. Until I saw this easy Chettinad potato recipe and knew that I had to try it. For those who have not been lucky to sample this cuisine, Chettinad cuisine hails from the Chettinad region of Tamil Nadu, South India. 

This is basically a simple potato fry but with a special spice mix, which gives it a different taste, flavour and crunch. So to a person like me who salivates at the very thought of potatoes and crunch, this had to be tasted. And now I want more :)

Chettinad Potato Recipe

Recipe Source: Zesty Palette based on recipe from Red Chillies

Ingredients - For masala

4 tsp urad dal

2 tsp channa dal

1 tsp sesame seeds

2 red chillies

1/2 tsp peppercorns

Ingredients - For fry

1 tsp oil

3-4 curry leaves

1 tsp mustard seeds

1 small onion, finely chopped

10-12 baby potatoes boiled & cut into chunks (I used 4 large potatoes)

1/2 tsp turmeric


Pinch of sugar/ dash of lemon juice (Optional)


  1. To prepare the masala, dry roast the ingredients under masala. Let it cool and then grind coarsely..

  2. Heat oil and add mustard seeds and curry leaves. Once it splutters,a dd chopped onion. Saute till lightly browned. 

  3. Add the boiled potatoes, turmeric powder, salt and sugar. Then add the ground masala and mix well.

  4. Now cook on medium heat for 8-10 minutes, till potatoes are crispy and well cooked. 

  5. Serve hot with warm roti or paratha

Note: Cook on medium heat to get crispy potatoes. Addition of lemon juice brightens the flavour but is not used authentically.

I found it a great snack/ chaat item because of its crunchy spicy taste. Next time might try adding, roasted peanuts and having it with yogurt and sev..will let you how it tasted!!

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