Tandoori Potato Salad | How to make Tandoori Potato Salad

By Ruchika Sapra  |  19th Apr 2017  |  
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  • Tandoori Potato Salad, How to make Tandoori Potato Salad
Tandoori Potato Saladby Ruchika Sapra
  • Prep Time


    1 /2Hours
  • Cook Time


  • Serves





About Tandoori Potato Salad Recipe

Boiled potatoes, capsicum, bell peppers and onions marinated in yogurt and then roasted in tandoor makes a great salad.

Tandoori Potato Salad, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Tandoori Potato Salad is just mouth-watering. This amazing recipe is provided by Ruchika Sapra. Be it kids or adults, no one can resist this delicious dish. How to make Tandoori Potato Salad is a question which arises in people's mind quite often. So, this simple step by step Tandoori Potato Salad recipe by Ruchika Sapra. Tandoori Potato Salad can even be tried by beginners. A few secret ingredients in Tandoori Potato Salad just makes it the way it is served in restaurants. Tandoori Potato Salad can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Tandoori Potato Salad.

Tandoori Potato Salad

Ingredients to make Tandoori Potato Salad

  • Medium potatoes 3
  • ginger paste 1 teaspoon
  • garlic paste 1 teaspoon
  • yogurt 1 cup
  • gram flour 1 teaspoon
  • lemon juice 1 tablespoon
  • Kashmiri red chilli powder 1 teaspoon
  • salt ( to taste)
  • Chaat masala 1/2 teaspoon+ 1/2 teaspoon
  • capsicum (diced) 1/4 cup
  • Red bell pepper (diced) 1/4 cup
  • Yellow bell pepper (diced) 1/4 cup
  • onion (diced) 1/4 cup
  • onion rings 5-7

How to make Tandoori Potato Salad

  1. Wash the potatoes. Boil them for a whistle.
  2. Hang yogurt in muslin cloth for 30 minutes.
  3. In a bowl, add hung yogurt, ginger- garlic paste and lemon juice.
  4. Dry roast gram flour in a pan.
  5. Add this to bowl having yogurt mix.
  6. Add salt, red chilli powder, 1/2 teaspoon chaat masala and lemon juice to it and mix well.
  7. Dice the potatoes.
  8. Add diced potatoes, capsicum, red and yellow bell pepper and onions to yogurt mix.
  9. Mix well and let them sit for 2 hours in refrigerator.
  10. Heat the tandoor.
  11. Put the potato mix on skewers.
  12. Roast them for around 10 minutes.
  13. Sprinkle left over chaat masala and lemon juice.
  14. Garnish with onion rings.

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