Tandoori Hatchback Potatoes Recipe
Tandoori Hatchback Potatoes Recipe
Kritika Porwal
Put a very desi twist on the Hatchback Potatoes! The tandoori masala as well as cooking style complements the dish perfe ... Read More
Cooking Time
30-35 minutes
Meal Type
BREAKFAST
Ingredients For Tandoori Hatchback Potatoes Recipe
-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
How to make Tandoori Hatchback Potatoes Recipe?
- Mix all the ingredients of marination and keep aside
- Thinly Slice potatoes by placing chopsticks at the bottom so as to not cut them entirely to the end
- Brush tomato with butter and rub the marinade all over and let it sit in the marination for 30 minutes.
- Bake this in a preheated oven at 300 degrees for 30-35 mins
- Finally, once out of the oven, brush again with butter and serve with sour cream or chutney of your choice.