Indian
Indian - Tandoori and Kebabs
Vada Pav 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
- • 20 baby potatoes, boiled and peeled
- • 1/2 cup thick yogurt
- • 1 tbsp ginger-garlic paste
- • 2 tsp tandoori masala
- • 1 tsp dried mango powder (amchur)
- • 1/2 tsp turmeric powder
- • 2 tbsp mustard oil
- • 1 tsp chaat masala
Preparation Steps
1
Phase 1
Hollow each boiled potato slightly with a melon baller.
2
Phase 2
Coat in yogurt, ginger-garlic paste, tandoori masala, turmeric, amchur, and salt; rest 30 minutes.
3
Phase 3
Thread the potatoes onto skewers.
4
Phase 4
Grill over medium-high heat, basting with mustard oil.
5
Phase 5
Cook until the skins blister and smoky spots appear.
6
Phase 6
Dust with chaat masala and serve hot.