An adaptation and air fryer version to Dishoom’s Gunpowder Potatoes, the perfect side dish for any roast dinners
So you’ve got your roast chicken ready, your vegetable sides ready…now all that’s left is a good side of potatoes. Depending on what flavours you’ve got going on with the roast, you can adapt and play around with how you want to flavour your potatoes. For instance, with my Indian-style Stuffed Roast Chicken recipe, I would want to go with a flavour combo with a South Asian flair but without anything that would become too overpowering with the gravy. I find these Gunpowder potatoes have been quite the perfect match with it. They are robust in flavours, tangy and piquant to taste. And to make my life easier, this recipe can be easily done in an air fryer too!
From Bombay with Love: Dishoom’s Gunpowder Potatoes
I didn’t come up with this recipe. In fact, this is an adaptation from Dishoom’s recipe. Yes, Dishoom, the ridiculously popular Indian restaurant in London. They actually have a cookbook of their own, named “From Bombay with Love”, showcasing some of their popular dishes. You can find the original recipe there.
“From Bombay with Love” is available for purchase on Amazon as both hard copy or kindle
*Disclaimer: This post contains affiliate links. If you make a purchase through the links, I may earn a small commission at no additional cost to you.
What Potatoes to Use?
This recipe calls for Baby Potatoes.
Baby Potatoes are waxy in nature, which means they hold up its shape well. They naturally carry a sweeter hint of flavours. This is because Baby Potatoes are, as suggested in its name, young potatoes that have yet to mature like its counterparts. Subsequently, the sugars in baby potatoes have yet to convert into starch, hence the sweeter taste plus less floury/fluffy texture.
Looking for main dish recipe ideas to serve with these Gunpowder potatoes? Check these out:
How to Make Gunpowder Potatoes in an Air Fryer
Ingredients You Need
- Baby Potatoes
- Ghee
- Cumin Seeds
- Coriander Powder
- Chilli Powder
- Green Chillies
- Tandoori Masala / Chaat Masala
- Sea Salt
- Lime Juice
- Fresh Coriander Leaves
- Spring Onions
Recipe Notes
- Baby Potatoes are recommended for this recipe. Its waxy nature helps to keep its shape and also offers a sweeter flavour. You are free to substitute with other types of potatoes, but I do find floury potatoes, like Maris Piper potatoes, don’t offer the same crunch & texture I like from this recipe.
- Do not overcrowd your air fryer basket, and cook in batches if necessary. This is to ensure sufficient space for air circulation, so that the potatoes get cooked more evenly.
Air Fryer Gunpowder Potatoes
Equipment
- Air Fryer
Ingredients
- 500 g Baby Potatoes
- 1 tsp Sea Salt
- 2 tsp Tandoori Masala / Chaat Masala (or a mix of both)
- 1-2 tbsp Ghee
- 1 tsp Cumin Seeds
- ½ tsp Coriander Powder
- 2 tbsp Lime Juice
- 5 g Fresh Coriander Leaves chopped
- 6 stalks Spring Onions chopped
- 3 Green Chillies finely chopped
Instructions
- Bring a large pot of salted water to boil. Cook baby potatoes for 15 minutes until just tender. Drain and set aside.500 g Baby Potatoes
- Once the potatoes are cooked, roughly split them into halves using a tablespoon. Season with sea salt, tandoori masala/chaat masala. Toss until fully coated.2 tsp Tandoori Masala / Chaat Masala, 1 tsp Sea Salt
- Melt ghee in a pan over medium heat. Fry cumin seeds and coriander powder for 2-3 minutes until fragrant. Pour over potatoes and toss till combined.1-2 tbsp Ghee, 1 tsp Cumin Seeds, ½ tsp Coriander Powder
- Preheat air fryer to 200°C. Place potatoes into the air fryer basket – do not overcrowd and cook in batches if necessary. Cook for 5 minutes. Then toss and shake the basket around and cook for another 5 minutes until golden.
- Add lime juice, chopped scallions, coriander leaves, and green chillies. Toss to combine. Serve immediately.2 tbsp Lime Juice, 5 g Fresh Coriander Leaves, 3 Green Chillies, 6 stalks Spring Onions
Notes
- This recipe is an adaptation from Dishoom’s original Gunpowder Potatoes. You can find the original recipe from their cookbook “From Bombay with Love”
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