Ingredients:
500 gms. potatoes, peeled and cubed
2 onions sliced into thin rings
1 tsp. ginger grated
1 tsp. garlic crushed fine
1/2 tbsp. coriander finely chopped
1 tsp. ajwain seeds
3/4 cup gram flour
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala
1/2 tsp. punjabi garam masala
1/2 tsp. sugar
1 anardhana powder
salt to taste
2 tbsp. oil
Method
- Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas.
- Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. oil, mix well.
- Use 2 tbsp. mixture to marinate onions, and rest to marinate aloo cubes.
- Marinate aloo for 10 minutes.
- Either fry pieces or grill on a bar-b-que skewer or grill mesh till crisp and brown.
- Heat remaining oil, add onions, saute till light brown.
- Add marinate paste, stir well and cook.
- When dry add fried potatoes, chilli, anardhana powder, sugar, salt.
- Toss well. Garnish with coriander.
- Serve hot with tooth picks to pick up easily.
Making time: 30 minutes
Makes: 16-18 pieces
Shelflife: best fresh
Pakistani Cuisine's Index
