Tandoori Aloo or Aloo Tikka

Rinse the potatoes very well. Brush or scrub the mud etc from them. First parboil or half cook 250 grams baby potatoes. If pressure cooking, then just pressure cook for 1-2 whistle.

Drain the potatoes very well. Let them cool and peel them. Halve them if they are larger in size. Keep aside.

Take ½ cup thick curd or hung curd in a mixing bowl. Add the following spices - 2 tsp ginger-garlic paste, ½ tsp ajwain/carom seeds, 1.5 to 2 tsp kashmiri red chili powder, ½ tsp garam masala powder, 1 tsp chaat masala powder, 1 tsp coriander powder/dhania powder, ½ tsp kasuri methi, crushed (optional), and black salt as required. Mix very well.

now add 3 tbsp oil and 1 tbsp besan or gram flour. again mix very well. you can also add 1 to 2 drops of natural color orange extract. this is optional, mix again very well.

Check the taste of the marination and add more black salt if required. now add the potatoes in the curd marination. mix very well. cover and allow to marinate for 30 minutes or for a couple of hours.

Switch on the gas, place a coal on it, when the coal became hot and red.

Thread the potatoes on the steel skewer.

Roast the potatoes on the gas (direct heat ) and continue to roll the skewer for even roasting, apply some butter on it while roasting.

Serve the aloo tikka with mint chutney accompanied with onion and lemon slices. you can also sprinkle some chaat masala on top of the tikka while serving.