Air fryer recipe · Starters
Dum Aloo Bites
Baby potatoes pricked and dum-spiced, roasted till blistered and clinging with a rich curd masala.
- 24 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 130kcal
- 2.2 gprotein
- 17.9 gcarbs
- 6.2 gfat
- 2.3 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Baby potatoes400 g
- Thick curd3 tbsp
- Kashmiri chilli powder1 tbsp
- Fennel powder1 tsp
- Dried fenugreek leaves1 tsp
- Mustard oil2 tbsp
Method
Parboil and prick
Boil the baby potatoes until just fork-tender, then drain and cool them. Prick each one all over with a toothpick so the marinade seeps inside in true dum fashion.
Whisk the dum masala
Beat the curd with Kashmiri chilli, fennel powder, crushed fenugreek leaves, mustard oil and salt into a clinging paste. The fennel and fenugreek give that distinctive Kashmiri-dum aroma carried into Hyderabadi kitchens.
Coat the potatoes
Roll the pricked potatoes in the masala until each one is thickly draped, then let them marinate for twenty minutes. Resting lets the spiced curd soak into the pricked flesh.
Spread for blistering
Tip the potatoes into the basket in a single layer so they can blister rather than huddle and steam. Leave a little space between each so the masala roasts onto the skins.
Air-fry till blistered
Air-fry at 190C for 16 minutes, shaking the basket twice for even colour. The bites are ready when the skins are wrinkled and charred in spots and the masala has dried onto them.
