Indian
Indian - Tandoori and Kebabs
Puri Aloo Tikki / Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 600g baby potatoes, parboiled and peeled
- • 1/2 cup thick yogurt
- • 1 tbsp ginger-garlic paste
- • 2 tsp Kashmiri chili powder
- • 1 tsp tandoori masala
- • 1 tbsp gram flour, toasted
- • 1 tbsp mustard oil
- • 1 tsp chaat masala
- • 1 tsp salt
Preparation Steps
1
Phase 1
Parboil the baby potatoes, peel, and prick all over with a fork.
2
Phase 2
Coat in yogurt mixed with ginger-garlic paste, Kashmiri chili powder, tandoori masala, toasted gram flour, mustard oil, and salt; rest 1 hour.
3
Phase 3
Thread the potatoes onto skewers.
4
Phase 4
Grill over high heat, turning, until the skins blister and char.
5
Phase 5
Sprinkle with chaat masala and serve with mint chutney.