### TranslatedIngredients: 400 grams Potato (Aloo),4 teaspoon Hung Curd (Greek Yogurt),1/4 teaspoon Red Chilli powder,1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1/2 teaspoon Chaat Masala Powder,1/2 teaspoon Garam masala powder,1/4 teaspoon Black pepper powder,1 tablespoon Sunflower Oil,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),Salt - to taste,Coriander (Dhania) Leaves - one sprig ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Fusion ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin with Tandoori Potato Wedges, wash, peel and chop the potatoes into wedges.Mix all the spices mentioned in the ingredients into yogurt and whisk manually into a smooth paste.Marinate the potatoes in the mixture for about 30 minutes. Spread it evenly on a baking tray lined with parchment paper.Bake it at 200 C for 45-50 minutes or until done in a preheated oven. Garnish with chopped coriander (optional)Serve Tandoori Potato Wedges with Tzatziki or ketchup.
