Page 78 - MASALA Magazine Vol.15 Issue 3 | February - March 2024

GUNPOWDER ROASTED
POTATOES WITH SMOKED
YOGHURT

Prep time: 10 min
Cook time: 20 min

INGREDIENTS:

• Gunpowder masala
• Basmati rice - 90 gm
• Channa dal - 100gm
• Long red chilli -10 gm
• Curry leaves - 5gm
• Sesame seed - 15gm
• Urad dal - 15gm
• Peanuts - 80gm
• Salt - 10gm
• Potatoes - 2
• Yoghurt - 100 gm
• Microgreens
• Coriander INSTRUCTIONS:
1. Roast the spices for the gunpowder masala and blend into a fine
powder
2. Cut two potatoes into cubes
3. Add them to water and parboil them on the stovetop
4. Once they are parboiled, add oil and salt, and roast at 200 C for 10
VIEW VIDEO:
min
5. Toss the roasted potatoes with ghee and gunpowder masala.
6. In a separate bowl, add yogurt, live charcoal and oil, and cover with
saran wrap. Smoke it for 15 min.
7. Pipe the smoked yogurt on top and garnish with micro greens or
coriander before serving.

78 | MASALA MAGAZINE FEB-MAR 2024