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The KILIG Kitchen · Indian Mains & Grills
Tandoori Aloo
VNFGF
Ingredients
- Baby potatoes - 300 g, parboiled
- Yogurt - 100 g (½ cup)
- Ginger garlic paste - 1 tbsp
- Red chili powder - 1 tsp
- Turmeric - ¼ tsp
- Salt - 1 tsp
- Oil - 1 tbsp
Method
- Marinate potatoes with yogurt, spices, and oil for 30 minutes.
- Air fry at 190°C for 15 minutes, shaking once.
Chef's Notes
Crispy, smoky potatoes - the perfect vegetarian tandoori snack.
Serving Suggestions
Serve on toothpicks with green chutney.