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| Main Ingredients | Baby potatoes, Mixed pickle paste |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 31-40 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 20 baby potatoes, boiled and peeled
- 2½ teaspoons mixed pickle paste
- ¼ cup hung yogurt
- 1½ teaspoons ginger-garlic paste
- 1½ teaspoons roasted gram flour
- Salt to taste
- ¼ teaspoon chaat masala
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ¼ teaspoon dried fenugreek leaves (kasoori methi) powdered
- 1 tablespoon mustard oil
- Butter for basting
- Coriander sprig for garnish
- Green chutney to serve
Method
- Take hung yogurt in a bowl, add ginger-garlic paste, roasted gram flour, salt, chaat masala powder, red chilli powder, turmeric powder, garam masala powder, dried fenugreek powder, mixed pickle paste and mustard oil, and whisk well.
- Add the potatoes to this paste and mix well. Set aside to marinate for 15-20 minutes.
- Preheat at 180˚C and grease a baking tray with butter.
- Keep each potato on the baking tray, taking care they do not touch each other. Keep the tray in the preheated oven and bake for 15-20 minutes.
- Brush with butter and transfer to a serving plate, garnish with coriander sprigs and serve hot with green chutney.
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