Grilled Tandoori Potatoes with Mint Chutney

Blogging is interesting. I planned to make mint chutney today. Due to this new blogging hobby, i thought, i will make a post about it... :)  Mint chutney goes well with so many things, especially Indian street food..."the chaats". However, chaats require a lot of ingredients which i din't have. I had baby potatoes and fresh mint and coriander. One of my friend's, Hemali had posted a super delicious picture of Alu Chaat, I wanted something like that.... !!

 Here is how i made it....!!

Ingredients:

For the Chutney: 

• 100 gm coriander leaves with stalks
• 150 gm mint leaves( I removed some of the thick stalks)
• 5 cloves of garlic ( I like garlic, but it can be omitted)
• 1 inch piece ginger
• 3 green chillies
• Juice of half a lemon
• salt

 Recipe:

• Put everything in the blender and blitz it for 20-30 secs or a minute till everything is pulverized and mixed. I had to add 1/2 cup of water to move things along...:)

• Here we go... refreshing mint chutney is ready.. it can be used as a sandwich spread , a dip for some yummy deep-fried stuff or as as accompaniment for today's grilled tandoori potatoes. 

For tandoori grilled potatoes:

• 30 baby potatoes(pressure cooked for 3-4 whistles, cooled and peeled. I had a hard time peeling them, big potatoes would be easier to peel.... just chop them to bite sized pieces)
• a few mint leaves chopped
• ginger and garlic paste(i forgot to add today, it din't make any difference to taste)
• hung curd 4 tbsps 
• salt 1 tsp
• chilly powder 1/4 tsp(can use more, to make it spicy)
• coriander powder 1/2 tsp
• cumin powder 1/2 tsp
• turmeric powder 1/2 tsp
• garam masala 1 tsp

Recipe:

• Boil/Pressure cook the potatoes till they are cooked yet not fully done. (about 3-4 whistles)
• Hang curd as shown in the picture, so as to drain all the water.(I used 500 gms curd for about 3 hours and got about a cup of thick semi-solid hung curd).

• Let the potatoes cool. Prick them with a knife. Add the spices, mint leaves, salt to the potatoes and mix.

•  Add 4 tbsp of hung curd to the potatoes and mix well. Leave the potatoes for about 2/3 hours..or overnight, so that the potatoes absorb all the flavor.

• Grease a tray with 1 tsp of oil. Line the marinated potatoes on the tray.

• Bake(in a grill mode) in a pre-heated oven at 190 degrees C for 25-30 minutes turning after 15 minutes.
• Alternatively, you can saute in a tsp of oil,  on stove top on a low flame till the potatoes are done. 
• I grilled them for 25 minutes. Tasted, they were not done.... so sauteed them on the stove top for 10 more minutes. 

• A refreshing and tasty snack / appetizer !!! 

Notes:

• Regular potatoes can be used. Chop them to smaller sizes.
• For better flavor, marinate overnight.
• To make hung curd of firmer texture, keep it hanging overnight.

Quantity:

• 3-4 servings