Tandoori Aloo Tikka is one of the new appetizing dish for all the vegetarians out there, firstly it's "potato" and secondly the "tikka", can't resist both! The traditional method clearly states that it should be cooked in a tandoor oven, so here is my take to get the perfectly charred edges just like tandoor at home. This method will yield the same smoky and charred flavour which will depict the true identity of a kebab. Marination is the key to this recipe, also raw mustard oil is highly recommended to give the maximum desired output. You can enjoy it with some salad and chutney, or else you can wrap it up with a Lachha Paratha, Naan or any other Indian bread for a vegetarian version of Kathi Roll or Shawarma. INGREDIENTS (7 – 8) Medium Sized Potatoes 1 tbsp Mustard Oil 1 tsp Red Chilli Powder 1 tsp Turmeric Powder 1 tsp Cumin Powder 1 tsp Coriander Powder ½ tsp Black Salt 1½ tsp Amchur Powder 1 tsp Garam Masala Powder 1 tsp Besan ¾th Cup of Hung Curd 1 ts...