New Update
/sanjeev-kapoor/media/post_banners/1707ef3cbf42a3331f64e42b3976fa0cae8275518a114a72f2fa94ba76676643.jpg)
| Main Ingredients | Baby potatoes, Hung yogurt |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 26-30 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 400 grams baby potatoes, parboiled in turmeric water and peeled
- ½ cup hung yogurt
- 2 tablespoons ginger paste
- 2 tablespoons Kashmiri red chilli paste
- ¼ cup roasted gram flour
- ½ teaspoon dried fenugreek leaves (kasoori methi) powder
- 1½ tablespoon lemon juice
- 1½ tablespoons mustard oil
- ¾ teaspoon red chilli powder
- Salt to taste
- ½ teaspoon garam masala powder
- Oil to grease
- Onion slices to serve
- Lemon slices to serve
- Fresh mint sprigs to garnish
- Green chutney to serve
Method
- Prick the potatoes all over with a toothpick.
- Take hung yogurt in a bowl and whisk it well. Add ginger-garlic paste, red chilli paste, dried fenugreek leaf powder, lemon juice and mustard oil and mix well. Add salt and Tata Sampann Chilli Powder and mix well.
- Add potatoes and garam masala powder, mix well and set aside for 10 minutes.
- Preheat the air-fryer to 200° C.
- Grease the air-fryer basket with a little oil, place marinated potatoes in it, fit it to the air-fryer and cook for 20 minutes.
- Arrange them on a serving plate, and garnish with onion slices, lemon slices, mint sprigs and green chutney.
Advertisment
