Tandoori Aloo Recipe - Lasnacha Tandoori Batate Recipe
Tandoori Aloo Recipe is a simple and tasty starter that you can serve for your house parties along with Green Chutney and Sliced Onions.
Tandoori Aloo Recipe - Lasnacha Tandoori Batate Recipe is a twist to the usual tandoor potatoes. In this recipe, we have used spicy lehsun chutney with malai, lemon juice, black pepper, black salt for the marination of potatoes and then grilled on a tandoor.
This delicious tandoor recipe makes for a great party starter or snacks for your tea parties. You can also make this as a side dish for your everyday meals.
If you like this Tandoori Aloo Recipe, you can also try other Potato Recipes for your starters:
- 15 cloves Garlic
- 1/2 cup Dry coconut (kopra) , grated
- Salt , to taste
- 2 teaspoons Red Chilli powder
- Sunflower Oil , as required For potatoes(batata):
- 2 Potatoes (Aloo) , diced
- Lahsun Ki Chutney (Red Garlic Chutney) , as required
- Black Salt (Kala Namak) , to taste
- Lemon juice , as required
- 1/2 teaspoon Black pepper powder
- 2 teaspoons Fresh cream
How to make Tandoori Aloo Recipe - Lasnacha Tandoori Batate Recipe
To begin making the Tandoori Aloo Recipe, grind garlic, dry coconut, salt, red chilli powder, oil in a mixer grinder and form a paste. Take it out in a bowl.
In the garlic chutney, add in the fresh cream, black salt, black pepper powder and lemon juice. Mix everything well.
Add diced potatoes into this mixture and mix properly so that the potatoes are coated well. Keep it aside for 5 minutes.
After 5 minutes, arrange these potatoes on skewers.
Gently place skewers on a pre-heated tawa or a grill tawa pan. Cover the pan and cook from all the sides.
Turn the skewers in every 10 minutes and spread the marinate on top. Once Lensuni Tandoori Aloo dices become brown in colour remove them from heat.
Garnish the Tandoori Aloo with lemon wedges, green chilies, and lehsun chutney on top of each potato dices.