Ingredients:

• 500 gm – Potatoes (peeled and cubed)
• 2 Onions (sliced into thin rings)
• 1 tsp – Ginger (grated)
• 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
• a pinch of anardhana powder
• salt to taste
• 2 tbsp – oil

Method:

1. Make a thick dough with the 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 the potato cubes.
5. Marinate potato for 10 minutes.
6. Either fry or grill the potatoes on a barbeque skewer (or grill mesh), till crisp and brown.
7. Heat the remaining oil, add onions, saute till light brown.
8. Add the remaining marinade, stir well and cook.
9. When dry, add the fried potatoes, chilli powder, anardhana powder, sugar and salt.
10. Toss well.
11. Garnish with coriander.
12. Serve hot, with cocktail sticks at hand.

Recipe courtesy of Sify Bawarchi