These are some yummy grilled Tandoori style Potato Tikka for some healthy tea-time indulgence. They are so simple and easy to dish out. It is a very common snack item found in many North Indian restaurants. They are also great as appetizers in any in-house party.
So go ahead and give it a try in your own kitchen and enjoy them with green chutney, red chili tomato chutney and a dash of lime. You can also sprinkle some chaat masala or chili flakes over it. So check the step by step pictorial recipe to prepare this mouth watering small bites.
- 18-20 baby potatoes, parboiled with a pinch of salt
- 1 cup hung yoghurt
- 1 tsp. ginger-garlic paste
- salt to taste
- 2-3 tbsp. roasted gram flour
- 1 tsp. roasted cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
- 1 tsp. kasuri methi (dry fenugreek leaves), crushed
- 1 tbsp. mustard oil
- melted butter / oil for basting
- few wooden skewers, soaked in water for an hour
In a bowl, mix together all the above mentioned ingredients. Add the parboiled potatoes and mix to coat well. Marinate for 2-3 hours in the refrigerator.
Thread them into greased skewers and oven grill them for 25-30 minutes. Flip it over midway and baste with the leftover marinade or with some oil.
Brush again with melted butter / oil to the end product. Garnish with coriander leaves and serve as appetizers with green chutney / red chili tomato chutney.
In a bowl, mix all the above mentioned ingredients.
Add parboiled potatoes & mix to coat well. Marinate for 2-3 hours
in the refrigerator.
Thread them into greased skewers.
Oven grill them for 25-30 min. Flip midway & baste with leftover marinade
or with some oil.
Brush again with melted butter / oil to the end product. Garnish with
coriander leaves & serve as appetizers with green chutney / red chili
tomato chutney.
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