Air Fryer Gunpowder Potatoes
An adaptation and air fryer version to Dishoom's Gunpowder Potatoes, the perfect side dish for any roast dinners
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"