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Tandoori Aloo


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 tsp Crushed Kasturi Methi
  • A handful of chopped Coriander Leaves
  • 1 Onion
  • 1 Tomato
  • Salt (As Required)
  • Water (As Required)
  • Bamboo Skewers
  • 1 tbsp Vegetable Oil
  • 50gm Butter




METHOD

  1. Wash, peel and cut the potatoes into quarter shapes. Boil till they are 80% done. Check the doneness with the help of a toothpick.
  2. Cut the onion and tomato into florets.
  3. Prepare the marinade by mixing the powdered spices, hung curd, besan and Kasturi methi.
  4. Add the potatoes and florets into it and mix well.
  5. Assort the ingredients in a skewer and maintain some space in between the potatoes otherwise, it will not charr properly
  6. Heat up a tawa with some oil and gently place the skewers.
  7. Once it is completely done from one side, turn the skewers to another side.
  8. Now, carefully place on flame for the charred and smoky flavour.
  9. Brush it gently with butter so that it does not dry out.
  10. Once the desired charred effect is achieved remove it from flame.
  11. Serve it with some exotic salads and tangy chutneys.


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