Karak Nawabi Aloo

Karak Nawabi Aloo

Ingredients

500g. Of medium sized potatoes, oil for deep frying, 2tsp ghee or butter to grease baking tray, 10 almonds, blanched,.peeled and sliced thinly , salt to taste For the marinate-6tbsp hung curd, 4 strands of saffron, 2tsp ginger-garlic paste, 1tsp pepper powder, For the batter-2tbsp besan, 1cup thick cream,1/2 tsp red chilli powder, salt to taste 2tbsp chaat masala powder

Method

Peel the potatoes and prick each potato in at least 5 places with the fork. Soak the potatoes in salted water for 15 minutes. Drain out all the water and pat dry with a towel so that there is no moisture in the potatoes. Place a silver of almond into the thin. Cavities made from fork. Each potato should have 5 silvers of almonds in it. Mix all the ingredients for the marinate and rub the potatoes with this marinate and leave aside for 15 minutes. Heat the oven and brush ghee or butter on the baking tray. Lace the potatoes on the baking tray and bake in pre-heated oven at 100 degree c for 15 minutes basting with the left over marinate time to time. Put off the oven and allow the tray to cool. Make a batter with the bean and remaining ingredients to form dough of dropping consistency. Try to use as little water as possible for the batter. Mix with cream. Heat oil, dip each oven-cooked potatoes in the besan batter and deep fry till potatoes become golden brown. To serve-Serve on individual skewers sprinkled with chaat masala powder. Serve With a piece of grilled or roasted capsicum and tomato pieces.