Tandoori Aloo Chaat Sanjeev Kapoor Khazana

Tandoori Aloo Chaat is a popular Indian street food dish made with tandoori-roasted potatoes, which are then tossed with spices, chutneys, and other flavorful ingredients. It is typically served as an appetizer or a snack, and can be garnished with yogurt, coriander leaves, and chaat masala. The dish is a perfect balance of flavors and textures, and is enjoyed by many people all over the world.

TANDOORI ALOO CHAAT

Ingredients

15-20 baby potatoes, boiled with turmeric, drained, and peeled
1 cup hung yogurt
1 tbsps ginger-garlic paste
2 tbsps red chilli paste
tsp dried fenugreek leaves (kasuri methi) powder
1 tsp garam masala powder
1 tsp red chilli powder
Salt to taste
1 tbsps roasted gram flour
1 tbsp mustard oil
1 tbsp lemon juice
Butter for basting
Topping
Sweetened yogurt for drizzling
Green chutney for drizzling
Date and tamarind chutney for drizzling
Chopped onion as required
Chopped tomato as required
Masala dal for sprinkling
Masala peanuts for sprinkling
Finely chopped raw mango for sprinkling
Fresh pomegranate pearls for garnish
Sev for garnish
Papdi for sprinkling
Chopped fresh coriander leaves for garnish

Method

1. Take hung yogurt, add ginger-garlic paste, red chilli paste, red chilli paste, dried fenugreek leaves powder, garam masala powder, red chilli powder, salt, roasted gram flour, mustard oil, and lemon juice and mix well. Set aside for 10-15 minutes.
2. Preheat the oven at 200C.
3. Thread the potatoes on to skewers. Arrange the skewers on a baking tray and place it in the preheated oven and bake for 10-15 minutes, while basting with butter in between.
4. Bring the tray out of the oven, remove the potatoes and arrange them on individual serving plates. Drizzle sweetened yogurt, green chutney, date and tamarind chutney, sprinkle onion, tomato, masala dal, masala peanuts, raw mango, pomegranate pearls, garnish with sev, crush the papdis and garnish with coriander leaves.

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