Tandoori Potatoes also known as Tandoori aloo or Oven roasted potatoes is mouth watering, spicy and flavorful appetizer / snack recipe prepared using potatoes and spices. This is a perfect accompaniment for cocktail / mocktail party or any type of gathering.
If you love potatoes and spicy food, then never miss to try out this recipe. Feel free to substitute potatoes with chicken, cauliflower or babycorn. You can also check out recipe for Tandoori Cauliflower
Preparation time : 45 minutes
Serves : 4
Ingredients for Tandoori Potatoes
Potatoes – 5
Yogurt – 2/3 cup
Green chilli finely chopped – 3
Garlic cloves minced – 4
Ginger grated – 1 inch
Red chile powder – 1 tsp
Dried mint leaves – 1 tsp
Turmeric powder – 1/2 tsp
Chaat masala – 1/2 tsp
Tandoori powder – 2 tsp
Onion chopped lengthwise – 1/2
Salt – 1 1/2 tsp
Chickpea flour – 1/4 cup
Vegetable oil – to drizzle while cooking
Steps to prepare Tandoori Potatoes
Step I:
Peel the skin of potatoes and cut them into cubes. Wash them and microwave for 5 minutes. You can even boil them till its partially cooked.
Step II:
In a pan add 1/4 cup of chickpea flour and saute till the raw smell goes off.
Step III:
In bowl, add all the ingredients mentioned in the list except the onion and vegetable oil and mix well. Add the boiled potatoes to it and mix again so that the potatoes are coated well in the masala. You can bake this immediately or keep this aside for 30 minutes or refrigerate overnight and bake the next day.
Step IV:
Preheat the oven to 375 degree F.
In a baking tray grease oil and spread some onion that is chopped. Place the marinated potatoes, remaining onions and drizzle oil and bake for about 20 to 25 minutes or until its done.
You can drizzle oil again if required in another 10 minutes and flip the potatoes. (This step is optional) Tandoori Potatoes are now ready. Serve hot with your favorite chutney, tomato ketchup and enjoy. You can also squeeze in some lemon juice just before serving.
Tip:
If you love potatoes and spicy food, then never miss to try out this recipe. Feel free to substitute potatoes with chicken, cauliflower or babycorn. You can also check out recipe for Tandoori Cauliflower
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| Tandoori Potatoes |
Preparation time : 45 minutes
Serves : 4
Ingredients for Tandoori Potatoes
Potatoes – 5
Yogurt – 2/3 cup
Green chilli finely chopped – 3
Garlic cloves minced – 4
Ginger grated – 1 inch
Red chile powder – 1 tsp
Dried mint leaves – 1 tsp
Turmeric powder – 1/2 tsp
Chaat masala – 1/2 tsp
Tandoori powder – 2 tsp
Onion chopped lengthwise – 1/2
Salt – 1 1/2 tsp
Chickpea flour – 1/4 cup
Vegetable oil – to drizzle while cooking
 |
| Tandoori Potatoes |
Steps to prepare Tandoori Potatoes
Step I:
Peel the skin of potatoes and cut them into cubes. Wash them and microwave for 5 minutes. You can even boil them till its partially cooked.
Step II:
In a pan add 1/4 cup of chickpea flour and saute till the raw smell goes off.
Step III:
In bowl, add all the ingredients mentioned in the list except the onion and vegetable oil and mix well. Add the boiled potatoes to it and mix again so that the potatoes are coated well in the masala. You can bake this immediately or keep this aside for 30 minutes or refrigerate overnight and bake the next day.
Step IV:
Preheat the oven to 375 degree F.
In a baking tray grease oil and spread some onion that is chopped. Place the marinated potatoes, remaining onions and drizzle oil and bake for about 20 to 25 minutes or until its done.
You can drizzle oil again if required in another 10 minutes and flip the potatoes. (This step is optional) Tandoori Potatoes are now ready. Serve hot with your favorite chutney, tomato ketchup and enjoy. You can also squeeze in some lemon juice just before serving.
Tip:
- For more enhance flavors marinate and keep it overnight and bake the next day.
- I have used Tandoori chicken masala from Everest.
- You can bake it for about 10 to 12 minutes in OTG or till its done.
- I have used russet potatoes. you can even use baby potatoes in this recipe.
- Vary the spices as per your taste.