Tandoori Potato Wedges

Tandoori Potato Wedges is our very own potato wedges but with the twist. Here I've marinated the wedges and then baked in oven to give it tandoori taste. When I was experimenting with this recipe, I was not sure whether people will like it or not but people liked it beyond my expectation.


Cooking Time: 18-20 mins
Preparation Time: 10-12 mins

  • Potato: 3-4
  • Hung Curd: 4-5 tbsp
  • Chilli pwd:1 tsp
  • Turmeric pwd:a pinch
  • Garam masala pwd: 1/2 tsp
  • Chat Masala pwdr: 1/2 tsp
  • Lemon juice: 1 tsp
  • Ginger garlic paste: 1/2 tbsp
  • Coriander leaves: few springs ( finely chopped)
  • Salt to taste
  • Oil: 1/2 tsp( mustard oil is preferred)
  • Oil: 1/2 tbsp( for brushing)


  • Peel the potatoes and cut into wedges of same size.
  • Wash and blanch all the potato wedges. Drain out and keep aside. 

  • Mix the hung curd, ajwain, chilli pwd, turmeric pwd, garam masala pwd, chat masala pwd, ginger-garlic paste,  lemon juice,Coriander leaves, salt and oil.
  • Add the blanched potato and mix well so that every pieces get marinated properly, keep refrigerated at least for 1 hour.

  • Take skewer and arrange the potato in skewers as shown in pic. Brush with butter/oil on top.
  • Preheat oven at 210 C and arrange the potato in baking tray and bake them  till edge of potato start browning.
  • Tandoori potato wadges are ready, serve with green chutney.

  • Do not blanch potato for the longer time.
  • For hung curd just hang 1/3 cup of curd in muslin cloth for an hour.
  • If using the bamboo skewers then  dipped in water for an hour to prevent it from burning.
  • Do not over bake the wedges.
  • If you don't have/use mustard oil then can use any oil of your choice.

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