Tandoori Aloo is a grilled snack or starter made using baby potatoes. It is spicy and tangy with the flavors of ginger, garlic, mint and fenugreek leaves. It has a sharp flavor of mustard oil that makes it very delicious. These tandoori aloos have been barbecued in the grilling option of a microwave.
Tandoori aloo calls for baby potatoes. However, you may use regular ones by just cutting them into halves or quarters. The marination calls for thick yogurt. You may just hang the regular yogurt for a couple of hours to get thick yogurt. To coat the marination properly on the potatoes, I have used roasted gram flour. Apart from that a lot of fresh ingredients and spices have been used.
1. Take 2 cups yogurt.
2. Hang it for a couple of hours in a muslin cloth.
3. Poke the boiled and peeled potatoes using a toothpick or fork.
4. Potatoes are ready.
5. After a couple of hours, the yogurt is reduced to approx 1 cup of thick yogurt. Add all ingredients in a mixing bowl.1 cup thick yogurt, salt to taste, 1 tsp red chilli powder, 1 tsp garlic paste, 1 tsp ginger paste,1 tsp chaat masala, 1tsp garam masala, 1 tsp dry fenugreek leaves powder, 1tsp coriander powder, 1 tsp roasted cumin powder, 1 tsp dry mint leaves powder, one pinch black salt, 1 tsp red chilli powder, and 3-4 tbsp roasted gram flour.
6. Mix all ingredients and make the batter.
7. Add 2 tsp mustard oil and 2 drops of orange food colouring.
8. Mix mustard oil and orange food colour.
9. Add all potatoes in yogurt. And keep it in the fridge for one hour.
10. After the completion of one hour put the marinated potatoes on steel skewers.
11. Grill the potatoes for 12-15 minutes. Alternatively, heat oven to 200 degrees c for at least 10 minutes. Take a baking tray and set all potatoes skewers in the tray. Now place the tray in the oven and bake marinated potatoes for 10 minutes on the middle rack.
12. Take out the baked potatoes from the oven.
13. Smear some butter on tandoori Aloo.
14. Place all potatoes in a plate. Sprinkle some chaat masala, black salt, and lemon juice.
15. Serve this Tandoori Aloo with your favourite chutney.
PREP TIME 10 minutes
COOK TIME 15-20 minutes
TOTAL TIME 35-40 minutes
10-12 baby potatoes, boiled and peeled
2 cups yogurt (dahi)
1 tsp garlic paste
1 tsp ginger paste
1 tsp roasted cumin powder
1 tsp dry mint powder
Salt (according to taste)
1tsp chaat masala
1tsp garam masala
1 tsp dry fenugreek leaves powder
1 coriander powder
1 tsp red chilli powder
3-4 tbsp roasted gram flour (besan)
2-3 tsp mustard oil
2 drop orange food colouring (optional)
1 tbsp butter
1.Take 2 cups yogurt.
2. Hang it for a couple of hours in a muslin cloth.
3. Poke the boiled and peeled potatoes using a toothpick or fork.
4. Potatoes are ready.
5. After a couple of hours, the yogurt is reduced to approx 1 cup of thick yogurt. Add all ingredients in a mixing bowl.1 cup thick yogurt, salt to taste, 1 tsp red chilli powder, 1 tsp garlic paste, 1 tsp ginger paste,1 tsp chaat masala, 1tsp garam masala, 1 tsp dry fenugreek leaves powder, 1tsp coriander powder, 1 tsp roasted cumin powder, 1 tsp dry mint leaves powder, one pinch black salt, 1 tsp red chilli powder, and 3-4 tbsp roasted gram flour.
6. Mix all ingredients and make the batter.
7. Add 2 tsp mustard oil and 2 drops of orange food colouring.
8. Mix mustard oil and orange food colour.
9. Add all potatoes in yogurt. And keep it in the fridge for one hour.
10. After the completion of one hour put the marinated potatoes on steel skewers.
11. Grill the potatoes for 12-15 minutes. Alternatively, heat oven to 200 degrees c for at least 10 minutes. Take a baking tray and set all potatoes skewers in the tray. Now place the tray in the oven and bake marinated potatoes for 10 minutes on the middle rack.
12. Take out the baked potatoes from the oven.
13. Smear some butter on tandoori Aloo.
14. Place all potatoes in a plate. Sprinkle some chaat masala, black salt, and lemon juice.
15. Serve this Tandoori Aloo with your favourite chutney.
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