"ALOO KE SOOLEY" Home Recipe

Spicy barbecued potatoes make for scrumptious starters!

INGREDIENTS

• 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

METHOD

1. In a large bowl, combine the gram
   flour, rice flour, chilli powder and
   turmeric powder.

2. Grind the green cardamoms, coria-
   nder seeds and cumin seeds to a
   powder. Add to the gram flour
   mixture and mix well.

3. Add the yogurt, salt and two to
   three tablespoons of water and mix
   thoroughly. Add the potatoes and
   marinate for thirty minutes.

4. Prehead an oven to 200℃/400°F/
   GAS Mark 6.

5. 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).

   Green Chutney

● 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.