Spicy Baby Potato Recipe- Ajwain & Chaat Masala Indian Grill

Last Updated on 2 months by Neha Deshmukh

Spicy Baby Potato Recipe – Ajwain & Chaat Masala Indian Grill

Introduction

Oh, these potatoes! They’re seriously addictive. I first made these for a little get-together with friends, and they disappeared so quickly. The combination of warm spices, a hint of tang from the yogurt, and that lovely charred exterior is just… perfect. This isn’t your average potato dish; it’s a flavour explosion inspired by the vibrant street food of India. Get ready to make some seriously delicious Spicy Baby Potatoes!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s relatively easy to make, packed with flavour, and incredibly versatile. Whether you’re grilling, baking, or pan-frying, these potatoes deliver a satisfying crunch and a warming spice blend. Plus, the aroma while they’re cooking is absolutely divine! It’s a fantastic appetizer, side dish, or even a light meal.

Ingredients

Here’s what you’ll need to create this magic:

• 250 grams baby potatoes
• 1 cup thick curd (Greek yogurt or hung curd)
• 2 teaspoons ginger-garlic paste
• 1 teaspoon carom seeds (ajwain)
• 1.5-2 teaspoons Kashmiri red chili powder
• 1 teaspoon garam masala powder
• 1 teaspoon chaat masala powder
• 1 teaspoon coriander powder
• ½ teaspoon crushed dried fenugreek leaves (kasuri methi)
• ½ teaspoon turmeric powder
• 3 tablespoons light cream
• 1 tablespoon gram flour (besan)
• Salt to taste
• Oil as needed

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your potato game.

• Baby Potatoes: Choosing the Right Variety – I prefer using red or yellow baby potatoes. They hold their shape well during cooking and have a naturally creamy texture. You can also use new potatoes, but make sure they’re all roughly the same size for even cooking.
• Curd (Yogurt): Hung Curd vs. Greek Yogurt – What’s the Difference? Hung curd is yogurt that’s been strained to remove excess water, making it thicker and tangier. If you can’t find hung curd, Greek yogurt is a fantastic substitute! Just make sure it’s full-fat for the best results.
• Carom Seeds (Ajwain): The Digestive Powerhouse – Don’t skip these! Ajwain has a unique, slightly pungent flavour and is known for its digestive properties. It’s a staple in Indian cooking, especially for dishes that include potatoes.
• Kashmiri Red Chili Powder: For Color and Mild Heat – This is the secret to that beautiful red hue and a gentle warmth. It’s not overly spicy, so it’s perfect if you’re sensitive to heat.
• Kasuri Methi: The Secret to Authentic Indian Flavor – Crushed dried fenugreek leaves add a wonderful depth of flavour that’s hard to replicate. A little goes a long way!
• Regional Variations in Spice Blends – Every family has their own little twist! Feel free to adjust the spice levels to your liking. Some people add a pinch of amchur (dried mango powder) for extra tang.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, parboil your baby potatoes in salted water until they’re about half-cooked – around 5-7 minutes. This ensures they’re tender on the inside and crispy on the outside. Once cooled slightly, peel them if desired (I sometimes leave the skin on for extra texture!) and halve any larger ones.
2. Now, let’s make the marinade. In a bowl, combine the yogurt, ginger-garlic paste, carom seeds, Kashmiri red chili powder, garam masala, chaat masala, coriander powder, kasuri methi, turmeric, salt, cream, and gram flour. Mix everything together until you have a smooth, vibrant paste.
3. Coat the parboiled potatoes generously with the marinade, ensuring every nook and cranny is covered.
4. Pop the marinated potatoes into a container and refrigerate for at least 30 minutes. But honestly? Overnight is even better! The longer they marinate, the more flavourful they become.
5. Preheat your oven to 250°C (482°F). Skewer the marinated potatoes and place them on a baking tray lined with parchment paper.
6. Grill for 20-25 minutes, brushing with a little oil halfway through, until they’re golden brown and beautifully charred. Alternatively, you can pan-fry them in oil on medium heat until they’re crisp and golden.

Expert Tips

A few little things to help you nail this recipe:

• Achieving the Perfect Char: For those gorgeous charred spots, make sure your oven or pan is nice and hot.
• Marinating Time: How Long is Too Long? While 30 minutes is good, marinating overnight really allows the flavours to penetrate the potatoes. Don’t go beyond 24 hours, though, as the yogurt can start to break down the potatoes.
• Preventing Potatoes from Sticking to the Skewer/Pan: A light coating of oil on the skewers or pan will do the trick!

Variations

Let’s get creative!

• Vegan Adaptation: Swap the yogurt and cream for plant-based alternatives like cashew cream or coconut yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Mild, Medium, Hot – Adjust the amount of Kashmiri red chili powder to control the heat. Add a pinch of cayenne pepper for an extra kick.
• Festival Adaptation: Navratri/Fasting-Friendly Version (using singhara flour) – Replace the gram flour with singhara (water chestnut) flour for a fasting-friendly version.

Serving Suggestions

These potatoes are amazing on their own, but they’re even better with…

• A dollop of cool mint chutney.
• Sliced onions and a squeeze of lemon juice.
• A sprinkle of chaat masala just before serving.
• A side of raita (yogurt dip).

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or pan-fry to restore their crispness.

FAQs

Got questions? I’ve got answers!

• Can I air fry these potatoes instead of grilling or pan-frying? Absolutely! Air fry at 200°C (392°F) for 15-20 minutes, flipping halfway through.
• What is the best way to prepare the potatoes ahead of time? You can parboil and marinate the potatoes a day in advance. Store them in the refrigerator until ready to cook.
• Can I use a different type of chili powder if I don’t have Kashmiri red chili powder? You can, but it won’t have the same colour or mild heat. Paprika is a good substitute for colour, and a pinch of cayenne pepper can add some heat.
• How can I adjust the marinade for a tangier flavor? Add a teaspoon of lemon juice or amchur (dried mango powder) to the marinade.
• What is the significance of Ajwain in Indian cuisine and this recipe? Ajwain isn’t just about flavour; it’s believed to aid digestion, which is especially helpful when enjoying rich or fried foods. It’s a traditional ingredient in many Indian snacks and dishes.