Tandoori Potatoes Recipe- Authentic Indian Street Food Grill

Last Updated on 4 months by Neha Deshmukh

Tandoori Potatoes Recipe – Authentic Indian Street Food Grill

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the smoky aroma of tandoori snacks. Today, I’m sharing a recipe that instantly transports me back – Tandoori Potatoes! These aren’t just any potatoes; they’re little bites of heaven, marinated in a vibrant blend of spices and grilled to perfection. I first made these for a Diwali party and they were gone in minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Tandoori Potatoes recipe is a winner for so many reasons. It’s relatively easy to make, packed with flavour, and a fantastic vegetarian option. Plus, it’s a crowd-pleaser – perfect for parties, snacks, or even a light meal. Honestly, who can resist perfectly spiced, slightly charred potatoes?

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup thick curd (about 240ml)
• 15 baby potatoes
• ¾ cup big onion (cubed) – roughly 150g
• ¾ cup capsicum (cubed) – roughly 150g
• 1 tablespoon oil (about 15ml)
• 2 teaspoon lemon juice (about 10ml)
• Salt to taste
• Oil for frying
• 1 tablespoon besan flour (about 75g)
• A pinch of turmeric powder (about ¼ teaspoon)
• ½ teaspoon garam masala powder (about 2.5g)
• 1 teaspoon red chilli powder (about 5g)
• ½ teaspoon tandoori masala powder (about 2.5g)
• ½ teaspoon ajwain (carom seeds)
• 1 and ½ teaspoon kasoori methi (dried fenugreek leaves)
• ½ teaspoon cumin powder (about 2.5g)
• ¾ teaspoon pepper powder (about 3.75g)
• ½ tablespoon ginger garlic paste (about 7.5ml)
• ½ teaspoon chat masala powder (about 2.5g)

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe sing:

• Hung Curd: This is essential for that authentic tandoori flavour and tender texture. Draining the curd removes excess water, creating a thick, creamy base for the marinade. Don’t skip this step!
• Tandoori Masala: This spice blend is the heart of the tandoori flavour. You can find it at most Indian grocery stores, or even make your own if you’re feeling ambitious.
• Kasoori Methi: These dried fenugreek leaves add a unique, slightly bitter aroma that’s characteristic of tandoori dishes. Rubbing them between your palms before adding them releases their flavour.
• Ajwain: Also known as carom seeds, ajwain adds a lovely earthy flavour and aids digestion. It’s a small ingredient that makes a big difference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, you’ll want to hang your curd. Tie it in a muslin cloth and let it drain for about 2 hours. This will give you a beautifully thick curd.
2. While the curd is draining, pressure cook the baby potatoes for 3 whistles. Once cooled, peel them and prick each one with a fork – this helps them absorb the marinade.
3. In a large bowl, combine the hung curd, besan flour, turmeric powder, garam masala powder, red chilli powder, tandoori masala powder, ajwain, kasoori methi, cumin powder, pepper powder, ginger garlic paste, and 1 tablespoon of oil. Mix everything well.
4. Now, add salt to taste, the boiled and pricked potatoes, cubed onions, and cubed capsicum to the marinade. Give it a good mix, ensuring everything is well coated. Let this sit for at least 30 minutes – the longer, the better!
5. Time to skewer! Thread the marinated potatoes, onions, and capsicum onto metal skewers, alternating the veggies for a colourful presentation.
6. Heat a tawa (flat griddle) over medium heat. Drizzle a little oil and carefully place the skewers on the tawa. Grill for about 5-7 minutes per side, or until the potatoes are golden brown and slightly charred.
7. Serve immediately with a side of green chutney, lemon wedges, and sliced onions. Enjoy!

Expert Tips

• Don’t overcrowd the tawa when grilling. Work in batches to ensure even cooking.
• For a more intense smoky flavour, you can briefly expose the skewers to a flame (be careful!).
• Marinating overnight will result in even more flavourful potatoes.

Variations

• Spicy Kick: My friend, Priya, loves to add a chopped green chilli to the marinade for an extra spicy kick.
• Family Favourite: My kids prefer a milder flavour, so I sometimes reduce the amount of red chilli powder.
• Different Veggies: Feel free to add other veggies like paneer (Indian cheese) or cauliflower florets to the skewers.

Vegan Adaptation

To make this recipe vegan, simply substitute the curd with a plant-based yogurt alternative. Coconut yogurt or cashew yogurt work really well!

Gluten-Free Adaptation

This recipe is naturally gluten-free, as long as your tandoori masala powder doesn’t contain any gluten-based ingredients. Always check the label to be sure.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
• Medium: Use the recipe as written.
• Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.

Festival Adaptations

These Tandoori Potatoes are a fantastic snack option for festivals like Navratri and Diwali. They’re easy to make in large quantities and are always a hit with guests.

Serving Suggestions

These potatoes are delicious on their own, but they also pair well with:

• Raita (yogurt dip)
• Chutneys (mint, coriander, tamarind)
• A simple salad

Storage Instructions

Leftover Tandoori Potatoes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore their crispness.

FAQs

What is the best way to drain the curd for hung curd?

The easiest way is to tie the curd in a muslin cloth, hang it over a sink or bowl, and let the water drain naturally for a few hours.

Can I use regular potatoes instead of baby potatoes?

You can, but baby potatoes cook faster and absorb the marinade better. If using regular potatoes, cut them into bite-sized pieces.

What is Kasoori Methi and where can I find it?

Kasoori Methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.

Can I bake these potatoes in the oven instead of grilling on a tawa?

Yes! Preheat your oven to 200°C (392°F) and bake the skewers for about 20-25 minutes, flipping halfway through.

How can I adjust the marinade to make it less spicy?

Reduce the amount of red chilli powder or omit it altogether. You can also add a tablespoon of sugar to balance the spice.

Enjoy making these delicious Tandoori Potatoes! I hope they bring a little bit of India to your kitchen. Let me know how they turn out in the comments below!