ALOO TIKKA
Ingredients:Baby Potato - 10
Onion - 1/2
Curd - 4 tbl spoon
Salt as needed
Gram Flour - 1 tbl spoon
Kasuri Methi - 1 t spoon
Chilly Powder - 1 t spoon
Coriander Powder - 1 t spoon
Turmeric Powder - 1/4 t spoon
Ginger Garlic Paste - 1 t spoon
Oil - 2 tbl spoon
Boil potatoes until soft.
Peel off the skin from the potatoes and keep aside.
Add the potatoes, onion and mix gently.
Line an aluminium foil in a baking tray and arrange the marinated potatoes and onion.
Bake in a preheated oven at 240 degrees for 30 minutes, turning in between.
Once the potatoes turn golden remove the potatoes from the oven.
Our tandoori aloo tikka is ready to enjoy.
Curd - 4 tbl spoon
Salt as needed
Gram Flour - 1 tbl spoon
Kasuri Methi - 1 t spoon
Chilly Powder - 1 t spoon
Coriander Powder - 1 t spoon
Turmeric Powder - 1/4 t spoon
Ginger Garlic Paste - 1 t spoon
Oil - 2 tbl spoon
Boil potatoes until soft.
Peel off the skin from the potatoes and keep aside.
Cut onion into cubes.
Mix curd, salt, chilly powder, coriander powder, turmeric powder, kasuri methi, began flour, ginger garlic paste, oil.
Mix curd, salt, chilly powder, coriander powder, turmeric powder, kasuri methi, began flour, ginger garlic paste, oil.
Add the potatoes, onion and mix gently.
Line an aluminium foil in a baking tray and arrange the marinated potatoes and onion.
Bake in a preheated oven at 240 degrees for 30 minutes, turning in between.
Once the potatoes turn golden remove the potatoes from the oven.
Our tandoori aloo tikka is ready to enjoy.
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