Tandoori Aloo Chaat

Ingredients

• 16-20 baby potatoes, boiled with turmeric, drained and peeled
• 1 cup hung yogurt
• 1½ tablespoons ginger-garlic paste
• 2 tablespoons red chilli paste
• ½ teaspoon dried fenugreek leaves (kasuri methi) powder
• 1 teaspoon garam masala powder
• 1 teaspoon red chilli powder
• Salt to taste
• 1½ tablespoons roasted gram flour 
• 1 tablespoon mustard oil
• 1 tablespoon 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 in a bowl, add ginger-garlic 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. Add the potatoes and mix ensuring that all the potatoes are well coated. Set aside to marinate for 10-15 minutes. 
2. Preheat the oven to 200ºC.
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, basting with butter in between.
4. Bring the tray out of the oven, remove the potatoes and arrange them in individual serving plates. Drizzle sweetened yogurt, green chutney, date and tamarind chutney, sprinkle onion, tomato, masala dal, masala peanuts, raw mango, pomegranate pearls, sev, crush the papdis and sprinkle and garnish with coriander leaves. Serve immediately.

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