Recipe For : 2
Preparation Time : 30 to 45 minutes + Marination Time + Parboiling Time
Ingredients:
Potato - 2 (Big Size)
Curd - 1/4 cup (Yogurt)
Ginger-Garlic paste - 2 tbsp
Chili Powder - 3 tsp
Cumin Powder - 2 tsp (Seeraga Thool)
Coriander Powder - 2 tsp (Malli Thool)
Turmeric Powder - a pinch
Garam Masala Powder - 2 tsp
Pepper Powder - 1 tsp
Kasuri Methi - 2 tsp (Dried Fenugreek Leaves)
Oil - 1 tbsp
Lemon Juice - 1 tsp
Salt - As required
Procedure:
- First step is to parboil potatoes i.e it should only be partially cooked. I used to cook potatoes for 3 continuous whistles. To cool it off, don't immerse boiled potatoes in cold water. It prevents potatoes from getting crispier when they are grilled. So let potatoes cool on its own and then cut it into big chunks.
- You can either grill them using skewers or directly using a greased tray. If you are using wooden skewers, soak them in water for 30 minutes to prevent it from catching fire when exposed to grill.
- Mix all the ingredients along with chopped potato chunks and set it aside for 30 to 60 minutes. More the marination time, tastier is the potato. Adjust the spice according to your taste.
- After enough marination, arrange potato chunks in skewers or place them in a greased tray.
- Preheat the oven to 220 degree Celsius.
- Bake potatoes for 30 to 45 minutes or until its done. Keep on checking in between to prevent it from getting burnt.
- Serve it with curd mixed with Green Chutney.