Tandoori Aloo -Tandoori Potatoes

Ingredients

Potatoes medium sized	12 Nos
For Marinade
Ginger Paste	1 Tbsp.
Garlic Paste	1 Tbsp.
Carom seeds	1 Tsp.
Red chili Pd.	2 Tbsp.
Kasoori Methi Pd.	1/2 Tsp.
Roasted Chana Pd.	1 Tbsp.
Hung Curd	1 Cup
Mustard Oil	2 Tbsp.
Black Salt	1 Tsp.
Salt	To Taste
For Basting & Garnish
Butter	2 Tbsp
Chaat Masala	1 Tsp
Chopped coriander	1 Tbsp
Mint Chutney

Method of Preparation

• Peel the potatoes give round shape as much as possible.
• Boil water in a pan add salt and turmeric powder. Boil potatoes for 10 minutes. Drain and dry completely and let it cool down. Prick gently with fork.
• Mix all the ingredients of the marinade to a smooth and thick paste.
• Put the potatoes in marinade keep aside for four hours turning upside down twice.
• Skewer potatoes. Put the skewered potatoes in to the moderately hot tandoor and cook for eight minutes .Remove from tandoor and baste with butter. Put them back into the tandoor for another five minutes or until done.   
• Remove from tandoor, brush with butter and sprinkle chaat masala.
• Garnish with chopped coriander and serve hot with mint chutney and lime wedges.