tandoori aloo
Tandoori aloo
Introduction :
Aloo tikka or tandoori aloo is commonly found on north indian restaurants menu as a starter. if you have ever been fascinated at the taste and aroma of these tandoori aloo tikka then this recipe may be for you. They taste taste delicious and mouthwatering with all the flavours of spices infused in them. they can be served as a starter, evening snack and even goes well as a party snack.
Traditionally, tandoori foods were grilled in a tandoor, a clay oven in which the foods were grilled on a charcoal fire. these tandoor ovens impart a unique smoky aroma to the foods grilled in it. in restaurants these tandoori aloo tikka are made in tandoori oven or atleast grilled in electric oven and then smoked using the 'dhungar' method to lend them that unique aroma.
BUT... I have made this recipe in a pan. U will say' 'A pan' so really...., yes, its definitely true. not everyone has oven or tandoor at home so, i made it easy, for them. so, without wasting time let's make this tasty and indulging recipe.
cuisine : north indian
course : appetizers, snacks
prep time : 20 mins
cook time : 20 mins
total time : 40 mins
servings : 3-4
Author : shashi mishra
servings : 3-4
Author : shashi mishra
Ingredients :
4-5 boiled potatoes
1 tbsp mustard oil
1 tbsp kashmiri red chilli powder
1 tbsp ginger-garlic paste
1 tbsp roasted cumin powder
1 tsp garam masala
1 tsp chaat masala
1/2 tsp black salt
1/2 tsp turmeric powder
salt as per taste
1 tsp fenugreek leaves
1/2 cup curd
1 tbsp roasted besan or sattu
1/2 cup capsicum in cubes
1/2 onion in petals
1/2 cup tomato
oil for frying
Method :
1. In a cooker add the potatoes and water, water should be enough to cover the potatoes.
2. place the lid and cook the potatoes on the high flame untill one whistle.
3. switch off the flame and let the cooker depressurize naturallyband then only open the cooker.
4. let the potatoes to be cool down and then peel them.
5. cut the potatoes into half or quarters.
6. In a mixing bowl add mustard oil.
7. Add kashmiri red chilli powder and give them a good mix.
8. Now start adding ginger-galrlic paste, cumin powder, garam masala, chaat masala, black salt, turmeric powder, fenugreek leaves, salt and curd. mix them nicely.
9. Add roasted besan or sattu again mix them.
10. Add the boiled potatoes, capsicum, onion and tomatoes, mix them and coat well.
11. If you want that smoky and street type tandoori flavour then take a mini bowl or katori, add in live charcoal and ghee put it in between the aloo mixture. cover and smoke for 2-4 minutes and marinate for 30 min.
12. Now, skew the potatoes and veggies in the skewer.
13. Heat a non stick pan add in 1 tsp of oil, melt it.
14. cook the potatoes from all sides for 3-4 min, or untill gets golden brown.
15. When ready sprinkle some chaat masala and lemon juice for the tangy twist. serve
2. place the lid and cook the potatoes on the high flame untill one whistle.
3. switch off the flame and let the cooker depressurize naturallyband then only open the cooker.
4. let the potatoes to be cool down and then peel them.
5. cut the potatoes into half or quarters.
6. In a mixing bowl add mustard oil.
7. Add kashmiri red chilli powder and give them a good mix.
8. Now start adding ginger-galrlic paste, cumin powder, garam masala, chaat masala, black salt, turmeric powder, fenugreek leaves, salt and curd. mix them nicely.
9. Add roasted besan or sattu again mix them.
10. Add the boiled potatoes, capsicum, onion and tomatoes, mix them and coat well.
11. If you want that smoky and street type tandoori flavour then take a mini bowl or katori, add in live charcoal and ghee put it in between the aloo mixture. cover and smoke for 2-4 minutes and marinate for 30 min.
12. Now, skew the potatoes and veggies in the skewer.
13. Heat a non stick pan add in 1 tsp of oil, melt it.
14. cook the potatoes from all sides for 3-4 min, or untill gets golden brown.
15. When ready sprinkle some chaat masala and lemon juice for the tangy twist. serve
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