Potatoes marinated in yogurt and spices and baked golden
Preparation Time : 45 minutes
Cooking Time : 15 mintues
Servings : 4
INGREDIENTS
Potatoes, parboiled and halved lengthwise500 grams medium
Gram flour (besan) 6 tablespoons
Rice flour 1 tablespoon
Red chilli powder 2 teaspoons
Turmeric powder 1 teaspoon
Green cardamoms 5-6
Roasted coriander seeds 1 tablespoon
Roasted cumin seeds 1 teaspoon
Yogurt 4 tablespoons
Salt to taste
Pure ghee as required
METHOD
In a large bowl combine gram flour, rice flour, red chilli powder and turmeric powder. Combine green cardamoms, coriander seeds and cumin seeds. Grind to a powder and add it to gram flour mixture. Mix well. Add yogurt, salt and two to three tablespoons water. Blend it well. Add potatoes and marinate for thirty minutes. Preheat oven to 200 C. Skewer potato halves pieces onto sticks and cook in the preheated oven, basting in between with ghee, till golden brown. Serve with green chutney.
Preparation Time : 45 minutes
Cooking Time : 15 mintues
Servings : 4
INGREDIENTS
Potatoes, parboiled and halved lengthwise500 grams medium
Gram flour (besan) 6 tablespoons
Rice flour 1 tablespoon
Red chilli powder 2 teaspoons
Turmeric powder 1 teaspoon
Green cardamoms 5-6
Roasted coriander seeds 1 tablespoon
Roasted cumin seeds 1 teaspoon
Yogurt 4 tablespoons
Salt to taste
Pure ghee as required
METHOD
In a large bowl combine gram flour, rice flour, red chilli powder and turmeric powder. Combine green cardamoms, coriander seeds and cumin seeds. Grind to a powder and add it to gram flour mixture. Mix well. Add yogurt, salt and two to three tablespoons water. Blend it well. Add potatoes and marinate for thirty minutes. Preheat oven to 200 C. Skewer potato halves pieces onto sticks and cook in the preheated oven, basting in between with ghee, till golden brown. Serve with green chutney.
