Tandoori Aloo / Spiced Grilled Potatoes
Grilled, marinated baby potatoes in yogurt and chickpea flour, spiced with ginger-garlic paste and carom seeds, served hot with chutney—perfect for any gathering!
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Cooking tools:
- Pressure cooker
- Wooden skewer
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Fork
- Mixing bowl
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Colander
Ingredients
- 12 baby potato (Boiled and skin removed)
- 1 tsp red chili powder (kashmiri red chili powder)
- 1 tsp turmeric powder (haldi)
- 1 tsp carom seeds (ajwain)
- 2 tsp chat masala
- 2 tsp amchur powder (dry mango powder)
- 1 tsp garam masala
- 3 tsp coriander cumin powder (dhania jeera powder)
- 1 tbsp oil
- 4 tbsp yogurt (curd)
- 4 tbsp chickpea flour (besan, roasted)
- 2 tsp tandoori masala
- 1 tbsp kasuri methi (dry fenugreek leaves)
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- salt (as per taste)
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