Ingredients:

• 500 g – potatoes, peeled and cubed
• 2 – Onions sliced into thin rings
• 1 tsp – grated Ginger
• 1 tsp – garlic, crushed fine
• 1/2 tbsp – coriander, finely chopped
• 1 tsp – ajwain seeds
• 3/4 cup – gram flour
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – tandoori masala
• 1/2 tsp – punjabi Garam Masala
• 1/2 tsp – Sugar
• 1 tsp – anardhana powder
• Salt to taste
• 2 tbsp – oil

Method:

1. Make a thick paste of flour, salt, ginger, garlic, turmeric, ajwain, garam masala and tandoori masala.
2. Sprinkle 2-3 tbsp water, if necessary.
3. Add 1/2 tbsp oil, mix well.
4. Use 2 tbsp of the mixture to marinate onions, and the rest to marinate aloo cubes.
5. Marinate aloo for 10 minutes.
6. Either, fry the marinated potatoes, or grill on a barbeque skewer, or grill mesh till crisp and brown.
7. Heat remaining oil, add onions, saute till light brown.
8. Add the remaining marinade paste, stir well and cook.
9. When dry, add fried potatoes, chilli, anardhana powder, sugar and salt.
10. Toss well.
11. Garnish with coriander.
12. Serve hot with tooth picks to pick up easily.

Recipe courtesy of Saroj Kering