Ingredients
Baby potatoes: 8 / 10
Hung curd: 2 tbsp
Corriander leaves: 80 gms
Mint leaves: 25 gms
Green chillies : 2 nos
Ginger Garlic paste: 1 tsp
Mustard oil: 1 tsp
Dhaniya Jeera Powder : 1 tsp
Garam masala powder : 1 tsp
Salt : to taste
Chat masala : 1 tsp
Method
1. Boil potatoes and peel them, cool deep fry till golden brown.
2. Mix all the other ingredients and grind to a fine paste.
3. Marinate the potatoes and refrigerate overnight.
Preheat oven at 200°C and bake for 10/15 minutes.
4 Serve hot with salad and dip.
Tips
1 Make sure potatoes are not overcooked.
2 Check the potatoes every five minutes after putting in oven
Baby potatoes: 8 / 10
Hung curd: 2 tbsp
Corriander leaves: 80 gms
Mint leaves: 25 gms
Green chillies : 2 nos
Ginger Garlic paste: 1 tsp
Mustard oil: 1 tsp
Dhaniya Jeera Powder : 1 tsp
Garam masala powder : 1 tsp
Salt : to taste
Chat masala : 1 tsp
Method
1. Boil potatoes and peel them, cool deep fry till golden brown.
2. Mix all the other ingredients and grind to a fine paste.
3. Marinate the potatoes and refrigerate overnight.
Preheat oven at 200°C and bake for 10/15 minutes.
4 Serve hot with salad and dip.
Tips
1 Make sure potatoes are not overcooked.
2 Check the potatoes every five minutes after putting in oven
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