Achari Aloo Tikka

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

1. 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.
2. Add the potatoes to this paste and mix well. Set aside to marinate for 15-20 minutes.
3. Preheat at 180˚C and grease a baking tray with butter.
4. 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.
5. Brush with butter and transfer to a serving plate, garnish with coriander sprigs and serve hot with green chutney.