Ingredients: grams Potato (Aloo), teaspoon Hung Curd (Greek Yogurt), teaspoon Red Chilli powder, teaspoon Coriander Powder (Dhania), teaspoon Cumin powder (Jeera), teaspoon Chaat Masala Powder, teaspoon Garam masala powder, teaspoon Black pepper powder, tablespoon Sunflower Oil, teaspoon Kasuri Methi (Dried Fenugreek Leaves), - to taste, (Dhania) Leaves - one sprig, Vegetarian diet
Instructions: To begin with Tandoori Potato Wedges, wash, peel and chop the potatoes into wedges.Mix all the spices mentioned in the ingredients into yogurt and whisk manually into a smooth paste.Marinate the potatoes in the mixture for about 30 minutes. Spread it evenly on a baking tray lined with parchment paper.Bake it at 200 C for 45-50 minutes or until done in a preheated oven. Garnish with chopped coriander (optional)Serve Tandoori Potato Wedges with Tzatziki or ketchup.