Monday 30 November 2015

Tandoori aloo chaat

First chilly evening here in Delhi, what could be better than having a tempting bowl of tandoori aloo chaat to enjoy this cold winter evening. Potato is such a versatile vegetable, you can make hasselback potatoes, baked potatoes or potato cups, stuffed potatoes or relish some simple tandoori chaat.
10-12 baby potatoes

For marination:
  • 2 tbsp hung curd
  • 1 tbsp gram flour/besan
  • 1 tbsp dried fenugreek leaves/kasuri methi
  • 1/2 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp kashmiri red chilli powder
  • Salt to taste
  • 1 tbsp oil

Other ingredients:

  • 1/4 th cup roasted peanuts
  • 1/2 tbsp chaat masala powder
  • 1 tbsp lemon juice
  • 2 green chillies chopped finely
  • Some chopped fresh coriander leaves
To serve:
Mint coriander dip

Preparation time: 3-4 hours
Cooking time: 45 minutes
Yields: 2 servings

  • Wash potatoes thoroughly and boil for 6-7 minutes in 2 cups of water.
  • Peel and prick potatoes using a fork, keep aside.
  • In a mixing bowl put all the ingredients mentioned for marination, mix them well.
  • Now add the potatoes in the marination and mix well using your hands.
  • Keep the bowl in refrigeration for at least 3-4 hours.
  • Pre-heat the oven for 10 minutes.
  • Line the baking tray with aluminium foil, brush the foil with little oil.
  • Place the marinated potatoes in the tray and bake for 35-40 minutes at 180 degree C

For serving:
Put the potatoes in a serving dish, add roasted peanuts, chopped green chillies, sprinkle some chaat masala and lemon juice and garnish with coriander leaves.
Serve hot with mint coriander dip.

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