Spiced Baby Potato Pops
- Total Time: 30 mins
- Yield: 20 potato pops 1x
Description
Careful not to overcook the potatoes, if they’re too mushy they won’t stay on the sticks for party-worthy serving.
Ingredients
- 20-25 baby potatoes
- 1/2 cup (120 ml) curry leaves
- 1 tbsp Bengal gram
- 1 tbsp. coriander seeds
- 1 tsp. sesame seeds
- 2 dry red chillies
- 1 tbsp. (15 ml) oil
- 1/4 tsp. turmeric powder
- A pinch of asafetida powder
- Salt to taste
Instructions
- Wash a boil baby potatoes in water for 10 minutes till they turn soft but not mushy in texture.
- Cool and peel the baby potatoes. Wash and pat dry the curry leaves.
- Heat a non-stick pan and dry roast Bengal gram (channa daal) till it turns golden brown in colour. Add coriander seeds in the same pan and dry roast on medium heat for 2-3 minutes.
- Take out the roasted ingredients in a separate bolw. Add 1 tsp. of oil in the same pan and fry curry leaves till they turn dry and crisp, for about 5-6 minutes.
- Grind roasted gram, coriander seeds, curry leaves, red chillies into coarse powder.
- Heat rest of oil in non-stick pan, add sesame seeds and let it splutter.
- Add asafoetida powder, turmeric powder, salt and the ground powder in the same pan and mix all the ingredients well.
- Add peeled baby potatoes in the pan and stir to coat each potato with the ground spice mix.
- Take the pan off the heat.
- Insert a tooth pick to each spice coated baby potato and serve as a healthy party snack.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetiser
- Cuisine: Indian
Nutrition
- Serving Size: 5 potato pops
- Calories: 130
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Frequently Asked Questions
What is asafetida (hing) and what does it contribute to this recipe?
Asafetida (also called hing) is a pungent resin-based spice used in Indian cooking — the recipe adds just a pinch to the oil along with turmeric before tossing the spice coating. A small amount adds an onion-garlic depth to the coating even though neither onion nor garlic appears in the ingredient list.
Why does the Bengal gram need to be dry-roasted separately before grinding?
The Bengal gram (channa daal) is dry-roasted until golden brown, then the coriander seeds are added and roasted 2–3 more minutes in the same pan. The curry leaves are then fried in oil separately until crisp. All three are ground together into a coarse powder that forms the spice coating — dry-roasting first deepens their flavor and removes moisture for a drier, clingier coating.
