तंदूरी आलू फ्रॅंकी | Tandoori Aloo Frankie | Sanjeev Kapoor Khazana

Tandoori Aloo wrapped inside a Frankie with veggies and chutney. A super easy and fun snack for kids or for adults!

TANDOORI ALOO FRANKIE

Ingredients

6 small potatoes, parboiled and peeled
4 readymade refined flour rotis
¼ cup thick yogurt
1 tbsp Kashmiri red chilli paste
½ tsp chaat masala + to sprinkle
¼ tsp garam masala powder
½ tsp Kashmiri red chilli powder
A pinch of turmeric powder
A pinch of dried mango powder (amchur)
¼ tsp dried fenugreek leaves (kasuri methi) powder
Salt to taste
¼ tsp roasted cumin powder
½ tbsp ginger-garlic paste
1 tsp lemon juice + to drizzle
2 tbsps roasted gram flour
1 tbsp mustard oil
1 cup cubed mixed coloured capsicums
1 tbsp oil
1 tbsp butter
Green chutney as required
Red chilli-garlic chutney as required
Shredded cabbage as required
Sliced onions as required
Chopped fresh coriander leaves to sprinkle

Method

1. Take yogurt in a bowl. Add Kashmiri red chilli paste, chaat masala, garam masala powder, Kashmiri red chilli powder, turmeric powder, dried mango powder, dried fenugreek leaves powder, salt, roasted cumin powder, ginger-garlic paste, lemon juice, roasted gram flour and whisk well so that there are no lumps.
2. Add mustard oil and mix well. Add the potatoes and mix well.
3. Thread capsicum and potato pieces alternately on the wooden sticks.
4. Heat oil and butter in a nonstick grill pan. Place the prepared sticks and grill pan 2-3 minutes on each side.
5. Heat a nonstick pan and place the refined flour rotis and roast for 30 seconds. Flip , drizzle some oil and roast for 30 seconds more.
6. Place the rotis on the worktop. Apply green chutney and red chilli-garlic chutney. Sprinkle cabbage and place the grilled potatoes and capsicums on top.
7. Sprinkle sliced onions and coriander on top. Drizzle lemon juice, sprinkle chaat masala and roll tightly.
8. Serve hot with green chutney.

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