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Tandoori Hatchback Potatoes By Kritika Porwal

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Kritika Porwal
Put a very desi twist on the Hatchback Potatoes! The tandoori masala as well as cooking style complements the dish perfectly.

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Serves3 Servings

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Cooking Time30-35 minutes

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Meal TypeBREAKFAST

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INGREDIENTS

  • -½ cup greek yogurt/ Hung Curd -1-2 tbs of besan -1 tsp red chilli powder
  • -1tsp cumin seed powder -1tsp dhaniya powder -½ tsp methi or any other dry herb
  • -½ tsp amchoor -½ tsp dried fenugreek -Salt to taste -1 tsp garlic ginger paste
  • -1 tsp garlic ginger paste -1 green chilli chopped finely -1 tsp hot mustard oil/ vegetable oil
  • -Butter for brushing potatoes -5-6 potatoes

PREPARATION

  1. 1

    Mix all the ingredients of marination and keep aside.

  2. 2

    Thinly Slice potatoes by placing chopsticks at the bottom so as to not cut them entirely to the end.

  3. 3

    Brush tomato with butter and rub the marinade all over and let it sit in the marination for 30 minutes.

  4. 4

    Bake this in a preheated oven at 300 degrees for 30-35 mins.

  5. 5

    Finally, once out of the oven, brush again with butter and serve with sour cream or chutney of your choice.