Tandoori Aloo In OTG

If you are looking for a delicious appetizer, try Tandoori Aloo In OTG. This simple recipe uses a tandoor to cook potatoes. It is flavored with Kashmiri red chili powder, which gives them a red color. In addition to tandoori spices, aloo is usually served with green chutney and onion slices. It is also good cold. Read on to learn how to prepare this tasty appetizer.

First, parboil your potatoes. Use an Instant Pot or stove top pressure cooker to accomplish this. Cook on high pressure for about 2 minutes, then release naturally. Next, add hung curd, turmeric powder, ginger-garlic paste, and salt to the potatoes and allow to stand for 10 minutes. Cook until the potatoes are tender and well-crust. Once they’ve been cooked, remove them from the pan and let them cool.

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After they’ve cooled, mix the tandoori marinade into the parboiled potatoes. If you don’t have an air fryer, you can use a skillet and cook the potatoes in batches. You can also use an air fryer, which you can use for this recipe. Once the potatoes are cooked, they’re ready to serve. You can serve them hot or at room temperature with chutney and onion rings.

While aloo tikka is a popular appetizer in North Indian restaurants, it’s rarely served in homes. But if you’re looking for a tasty appetizer that will satisfy your guests’ taste buds, you can try Aloo Tikka. This tasty appetizer is a fun appetizer to eat and bursting with tandoori flavors. Make it at home by using an air fryer, pan, or oven.

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When it comes to cooking Tandoori Aloo, there are a few things that you need to know. First, you need a grill. A grill pan works great for this. A grill pan can be used for this dish as well. The main goal is to keep the potatoes at a medium heat. Second, you need to marinate them for at least 30 minutes or overnight. Make sure they don’t overcook or they’ll turn out dry.

To prepare tandoori aloo, cook the potatoes at 400 degrees Fahrenheit. If you use a conventional oven, you’ll need to use a middle rack for baking. Then, grill or bake the potatoes. Depending on the oven, you may need to use both top and bottom elements for the best results. Then, make sure the potatoes are bite-sized and serve them with chutney or tomato ketchup.