Tandoori Aloo

Name: Tandoori Aloo
Cuisine: Indian
Ingredients: 15-20 baby potatoes. Boiled and peeled; 1 tsp ginger garlic paste; 1 tsp kasuri methi crushed; 1 tsp salt; 2 tsp tandoori masala; 1/4 tsp ajwain crushed; 1 tbsp roasted besan; 1 tsp Kashmiri red chilli powder; Pinch red food colour (opt); 1 tbsp butter; As needed Satay sticks soaked in water for 10-15 mins; 1 tsp chaat masala for garnish

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#partyfood

Asiyah Naveed Roghay @asiyah_roghay

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Ingredients

15-20baby potatoes. Boiled and peeled
1 tspginger garlic paste
1 tspkasuri methi crushed
1 tspsalt
2 tsptandoori masala
1/4 tspajwain crushed
1 tbsproasted besan
1 tspKashmiri red chilli powder
Pinchred food colour (opt)
1 tbspbutter
As neededSatay sticks soaked in water for 10-15 mins
1 tspchaat masala for garnish

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Steps

1

Prick the potatoes and keep aside.
Mix all the above mentioned ingredients in a bowl. If the marinate seems dry add 1 tsp curd(I needed to add it).
2

Coat each potato well with the marinade. Cling and keep in the refrigerator for 3 to 4 hrs.
Before cooking remove from fridge and place a piece of hot coal on an aluminium foil in the dish. Pour little oil on it and cover and keep for 10 to 15 mins.
3

Slightly wipe the Satay sticks with a kitchen towel, place 3 potatoes in each Satay stick leaving enough space for u to hold the stick on either side.
Carefully roast the potatoes on slow to medium flame till u see black spots on the potatoes. Rotate the stick so the potatoes are roasted evenly.
4

Place all the tandoori aloo in a dish and sprinkle some chat masala over it.
You can also brush a little butter over the potatoes if u want. Enjoy! 🙂