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Baby potatoes marinated in a smoky, spicy yogurt mixture and grilled to perfection. This classic North Indian appetizer has a crispy exterior and a soft, fluffy inside, perfect for parties.
For 4 servings
Wash the baby potatoes thoroughly. Parboil them in salted water for 10-12 minutes until about 80% cooked (a fork should go in with slight resistance). Drain completely, let them cool slightly, and peel if you prefer. Prick each potato a few times with a fork so the marinade can penetrate.
In a large bowl, whisk the thick curd until smooth. Add besan, ginger-garlic paste, mustard oil, lemon juice, Kashmiri red chili powder, turmeric, coriander powder, cumin powder, garam masala, amchur, salt, and crushed kasuri methi. Mix well to form a thick, lump-free paste.
Add the parboiled potatoes to the marinade and gently toss to coat evenly. Cover and marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for best results.
Preheat your oven to 200°C (400°F). Thread the marinated potatoes onto wooden or metal skewers, leaving a small gap between each one. Place the skewers on a foil-lined baking tray, elevating them slightly, and bake for 15 minutes.
After 15 minutes, carefully remove the tray from the oven. Brush the potatoes generously with melted butter on all sides. Return to the oven and bake for another 10-15 minutes, or until the potatoes are fully cooked and have nice charred spots on the edges.
Once done, remove the potatoes from the skewers and place them in a serving dish. Sprinkle with chaat masala, garnish with fresh chopped coriander leaves, and serve hot with mint chutney and onion rings.
Baby potatoes marinated in a smoky, spicy yogurt mixture and grilled to perfection. This classic North Indian appetizer has a crispy exterior and a soft, fluffy inside, perfect for parties.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 283.51 calories per serving with 7.85g of protein, it's a moderately challenging recipe perfect for snack or side or appetizer.
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Replace the curd with a thick, plant-based yogurt like coconut or cashew yogurt. Use vegan butter or neutral oil for basting.
Omit the ginger-garlic paste and potatoes. Use raw bananas instead of potatoes and add 1/4 teaspoon of asafoetida (hing).
If you're short on time, you can skip the 30-minute marination. Mix and immediately thread the potatoes onto skewers to bake.
Add 200g of cubed paneer or firm tofu along with the potatoes to the marinade for an extra protein boost.
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