Name: Tandoori Potato Salad recipe by Ruchika Sapra at BetterButter
Prep time: 150 min
Cook time: 10 min
Total time: 160 min
Yield: 4
Ingredients: Medium potatoes 3; Ginger paste 1 teaspoon; Garlic paste 1 teaspoon; Yogurt 1 cup; Gram flour 1 teaspoon; Lemon juice 1 tablespoon; Kashmiri red chilli powder 1 teaspoon; Salt ( to taste); Chaat masala 1/2 teaspoon+ 1/2 teaspoon; Capsicum (diced) 1/4 cup; Red bell pepper (diced) 1/4 cup; Yellow bell pepper (diced) 1/4 cup; Onion (diced) 1/4 cup; Onion rings 5-7

ABOUT Tandoori Potato Salad RECIPE

Boiled potatoes, capsicum, bell peppers and onions marinated in yogurt and then roasted in tandoor makes a great salad.

Ingredients Serving: 4

Medium potatoes 3
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Yogurt 1 cup
Gram flour 1 teaspoon
Lemon juice 1 tablespoon
Kashmiri red chilli powder 1 teaspoon
Salt ( to taste)
Chaat masala 1/2 teaspoon+ 1/2 teaspoon
Capsicum (diced) 1/4 cup
Red bell pepper (diced) 1/4 cup
Yellow bell pepper (diced) 1/4 cup
Onion (diced) 1/4 cup
Onion rings 5-7

Instructions

Wash the potatoes. Boil them for a whistle.
Hang yogurt in muslin cloth for 30 minutes.
In a bowl, add hung yogurt, ginger- garlic paste and lemon juice.
Dry roast gram flour in a pan.
Add this to bowl having yogurt mix.
Add salt, red chilli powder, 1/2 teaspoon chaat masala and lemon juice to it and mix well.
Dice the potatoes.
Add diced potatoes, capsicum, red and yellow bell pepper and onions to yogurt mix.
Mix well and let them sit for 2 hours in refrigerator.
Heat the tandoor.
Put the potato mix on skewers.
Roast them for around 10 minutes.
Sprinkle left over chaat masala and lemon juice.
Garnish with onion rings.

Similar Recipes