Wednesday, August 19, 2015



If, like me, you like any dish with potatoes, you will definitely find this of interest. I like to use baby potatoes in my dishes as they are easier to handle and make the dish look more attractive. Elsewhere in this blog, you will find recipes for Batata Losne Saung and Urulai Idicha Masala.

Today's recipe for Semolina Roast Potato is adapted from my friend Sushma Mallya's blog, Authentic Food Delights. I am sure you will enjoy it as much as we did. There are different varieties of semolina available. I have chosen the medium variety- which is neither too fine or too thick.

You can serve this dish as starters or as a side dish to the main meal.

  • Baby Potatoes, 15
  • Medium Semolina, 2 tbsp
  • Red Chilli Powder, 1 tsp
  • Asafoetida, 1/8 tsp
  • Coriander Leaves, finely chopped, 2 tbsp + 1 tbsp for garnishing
  • Salt, to taste
  • Oil, 2 tbsp

Wash and boil the baby potatoes, ensuring that they are not overcooked. Peel them after they cool. Smear salt on them and keep aside. 
In a thick-bottomed non-stick pan, dry roast the semolina till it slightly changes colour and gives off a good aroma. Keep aside
Heat oil in the pan and when it gets hot, add the asafoetida. Once it sizzles, lower the heat and add 2 tbsp of finely chopped coriander leaves, saute for a minute
Add the baby potatoes, sprinkle the red chilli powder on them and mix well
Roast the baby potatoes till they are evenly done and golden brown in colour
Now add the roasted semolina and mix well so that the baby potatoes are well coated with the roasted semolina
Cook on low flame for another 2-3 minutes
Lastly, garnish with the remaining chopped coriander leaves.

Tips: * Choose, to the extent possible, baby potatoes of roughly the same size, for greater effect.
         * Sprinkle the red chilli powder on the baby potatoes to avoid it from getting burnt easily.
             This also helps to coat the baby potatoes more evenly .

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