• 500 grams medium potatoes, parboiled
and halved lengthways
• 6 tablespoons gram flour
• 1 tablespoon rice flour
• 2 teaspoons red chilli powder
• 1 teaspoon turmeric powde
• 5-6 green cardamoms
• 1 tablespoon roasted coriander seeds
• 1 teaspoon roasted cumin seeds
•4 tablespoons yogurt
• Salt to taste
• Pure ghee
In a large bowl, combine the gram
flour, rice flour, chilli powder and
turmeric powder.
Grind the green cardamoms, coria-
nder seeds and cumin seeds to a
powder. Add to the gram flour
mixture and mix well.
Add the yogurt, salt and two to
three tablespoons of water and mix
thoroughly. Add the potatoes and
marinate for thirty minutes.
Prehead an oven to 200℃/400°F/
GAS Mark 6.
Tread the potato haves onto metal
or wooden skewers and cook in
the oven, basting occassionlly with
ghee, golden brown. Serve with
green chutney (see below).
● Grin together 1 cup fresh coriander,
hap cup fresh mint, 2-3 green chilies,
black salt to test, hap teaspoon sugar
and 1 tablespoon lemon Juice to a
smooth paste using a littel water
if required.
Variation
● Add yogurd to the chutney and mix
well (one cup of yogurd for two
tablespoons chutney).
Chef's Tip:
● To increase, sourness you can use
crushed dried pomegranate seed
or dried mango powder instead
lemon juice. In season, unripe
green mango is a good substitude.