Chatpate Tandoori Aloo
15-16 potatoes (10-15mm in diameter)
1/2 tsp salt (for boiling)
2g pomegranate seed powder
5g raw mango powder
2g roasted cumin seeds, crushed
2 tsp Kashmiri red chilli powder
6 black peppercorns, crushed
2g crushed coriander seeds
1 and a half tbsp refined oil
1/2 tsp carom seeds (ajwain)
1/2 tsp fenugreek (kastoori methi) powder
1/2 tsp garam masala powder
1/2 tsp yellow chilli powder
1/2 tsp chat masala
5g fresh green coriander, chopped
5ml melted butter
Salt to taste
Boil the potatoes till tender in 500ml water to which salt has been added. Peel the potatoes and keep aside.
Take a bowl, add a tablespoon of oil and Kashmiri red chilli powder, whisk. Add pomegranate seed powder, raw mango powder, cumin seeds and salt. Add peppercorns, coriander seeds, the remaining oil, carom seeds, fenugreek powder, garam masala and yellow chilli powder. Mix well and add curd. Keep aside for 15 minutes. Now add peeled potatoes and ensure that the mixture coats the potatoes evenly.
Take wooden or metallic skewer sticks and stick the potatoes in them. Place the skewers in a tandoor or in a non-stick pan. Keep rotating the skewer sticks to ensure even cooking. The potatoes will take up to 15 minutes to get a golden brown colour. Once done, take off the fire and brush with melted butter. Sprinkle lemon juice, chat masala and chopped coriander. Serve with onion rings and mint chutney.