18-20 baby potatoes, parboiled with a pinch of salt
1 cup hung yoghurt
1 tsp. ginger-garlic paste
1/2 tsp. salt or to taste
2-3 tbsp. roasted gram flour
1 tsp. roasted cumin powder
1/2 tsp. garam masala powder
1 tsp. red chili powder
1/2 tsp. turmeric powder
1 tsp. kasuri methi
1 tbsp. mustard oil
1 tbsp. melted butter for basting
Directions
In a bowl, mix together all the above mentioned ingredients. Add the parboiled potatoes and mix to coat well. Marinate for 2-3 hours in the refrigerator.
Thread them into greased skewers and oven grill them for 25-30 minutes. Flip it over midway and baste with the leftover marinade or with some oil.
Brush again with melted butter to the end product. Garnish with coriander leaves and serve as appetizers with green chutney / red chili tomato chutney.
