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  • Writer's pictureJyothi Varne

Gunpowder Baby Potatoes - dry fry

If you are looking for a simple yet delicious vegetarian starter or as a comfort food dry sabji type of dish - this Gunpowder baby potatoes should be something you have ought to try in your kitchens today.

Simple whole spices pounded together, twice-cooked potatoes (boiled and deep-fried) which are then tossed in a dry, spicy roast mixture - all come together for this sizzling, tangy dish.

No - this is not an Andhra style dish that uses the Gun powder mix, which is typically relished with hot rice and ghee. Cumin, coriander and fennel seeds pounded together and fried in hot oil along with finely chopped onions and a paste of fiery green chillies is what gives this dish its name.

If you do not have baby potatoes, simply boil normal large potatoes, dice them and then deep fry. Keep the skin on if you're using large potatoes as it lends its own flavour and that crispy skin is perfect to absorb the masala mix.


500g - Baby potatoes

1/2 tsp - Cumin seeds

1/2 tsp - Coriander seeds

1/2 tsp - Fennel seeds

3 tbsp - Oil

1 tbsp - Butter

1/2 Onion - finely chopped

1 tsp - Kebab Masala (I used Everest)

1/2 tsp - Kashmiri Chilli powder

3-4 Green chillies, finely chopped & pounded (adjust as per spice preference)

Salt to taste

Juice of half lime

Coriander leaves & spring onions chopped for garnish


  1. In a pressure cooker add sufficient water & a pinch of salt to boil baby potatoes for 1 whistle. Drain and cool the baby potatoes, pat dry. Do not overcook the potatoes into mush.

  2. Fry these baby potatoes in hot oil and let them drain on a tissue paper. Set aside.

  3. Coarsely grind Coriander, Cumin & Fennel seeds by using a mortar & pestle after dry roasting them.

  4. In a frying pan, heat oil & butter, add finely chopped onions and fry till golden brown.

  5. Add the coarsely ground green chilli paste, spice powder and let them fry for a min or two on low flame.

  6. Toss in deep-fried baby potatoes, kebab masala, salt to taste and cook for a few minutes stirring gently to ensure the spice mix coats the potatoes.

  7. Garnish coriander leaves & chopped spring onions & switch off the flame.

  8. Drizzle lemon juice & serve hot!!

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