Gunpowder spice is blend of chillies and spices and these Gunpowder potatoes are just that. Each potato is an explosion of flavour. They are moreish and totally addictive. Gunpowder potatoes are creamy on the inside and crispy/crunchy on the outside. The are bite sized firecracker potatoes and an Indian street food.
This recipe is very quick because I use tinned/canned potatoes for ease and perfect creamy texture and an Airfryer to cook them to reduce cooking time and make them crunchy. Tinned potatoes also bring back many memories from when we moved to the UK. I had never tried them in Kenya and it was a new revelation that I enjoyed.
It is a great recipe for Diwali and ready in half an hour. For those who live in the UK, these are very popular at Dishoom.
What is Gunpowder spice
Black salt is the key ingredient to make these gunpowder potatoes. It is in the Chaat masala. Gunpowder masala combines are variety of spices and chillies. Black Salt has sulpur in it giving it a distinct flavour, essential to this dish. The chillies in the gunpowder mix give dishes a fiery kick.
How to make Gunpowder Potatoes
The spices for Gunpowder Potatoes are normally roasted and ground to form a coarse powder. Part boiled new potatoes are then coated with this spice mix and tossed with some oil. The potatoes are then roasted. Once cooked they are garnished with coriander and spring onions.
In this recipe I have used minimal utensils and instead of roasting the spices, I have put them into warm melted butter to release some of the aromas. I have used tinned potatoes instead of fresh new potatoes because I love their texture. The tinned potatoes also absorb the flavours quickly. Once I toss the potatoes in the spiced herb butter, I air fry them to make them crispy.
Once the potatoes are cooked, squeeze on some lime juice and garnish with chopped spring onions and coriander. Give this a quick mix so all the potatoes get coated. Serve straight away.
How to cook the potatoes
This recipe uses an Air fryer to make the Gunpowder potatoes. If you do not have an Air fryer, you can make these potatoes in the oven by roasting them. They will need longer than the Air fryer. The goal is to have the crispy on the outside. This recipe is ready in 20 minutes.
What to serve with gunpowder potatoes
These potatoes are delicious on their own and I could easily have finished all of them. They work perfect as an appetiser and go well with salads or grilled meats.
How to store and reheat Gunpowder Potatoes
The potatoes are best enjoyed straight away and when hot. You can store them in the fridge and reheat them the next day. The flavour will be there but the potatoes may lack crunch/crispiness. I still enjoyed them the next day.
Gunpowder Potatoes
Ingredients
- 15 grams butter
- 1/2 tsp kasturi methi
- 1/2 tsp chaat masala
- 1/2 tsp red chilli powder Kashmiri
- 1/2 tsp salt
- 1/4 tsp coriander seeds
- 1/4 tsp cumin seeds
- 1/2 tsp chopped green chilli optional
- 1 tin potatoes – drained weight 265g
- Oil for spraying air fryer
- 1/2 lime juice
- Chopped coriander
- Chopped spring onion
Instructions
- Get all the ingredients ready
- Melt the butter in a microwave bowl.
- Add in all the dry spices into the warm melted butter. Add in the green chillies too if you want that extra kick.
- Add in a tin of drained potatoes in the spiced butter and toss them until well coated.
- Set your Airfryer to 180 degrees Celsius. Place the spiced potatoes in the tray or the baking paper. Cook for 10 minutes. Increase the temperature to 200 degrees and cook for another 10 minutes until done
- Garnish with lime juice, chopped coriander and chopped spring onions.
- Give the potatoes a final toss and enjoy
Want more Indian snack ideas? How about these Indian Style Corn Ribs?