Sunday 13 September 2015

Tandoori potato wedges| Party special |Baked potato wedges|Kids friendly

Qatar is turning hot ,hotter , hottest with each passing day and no sign of relief from the scorching heat .Friday was pleasant with a little drizzle and cool breeze ,enjoyed the evening at the beach.Saturday we woke up to  an usual  hot summer day !!!.In this scorching summer afternoon the lady of the house too needs some relief from the kitchen .Since it is unbearably hot with high humidity I prefer to spend less of my time in the kitchen .

Do you think is it possible for a mother to stay away from kitchen ?I don't think so .... I know many of you  will agree with me .And now when the kids are back to their routine there must be something  favourite to motivate them for better study hour in the evening .As all the kids are fond of fries or wedges ,mine too are no exception .The Lil one can stay on it with out dinner .But the man of the house is not so fond of potatoes (except these ).So just to please everyone in  the house  a tasty and healthy Tandoori potato wedges .

Tandoori potato wedges  are marinated in the tandoori masala and baked to perfection .These are perfect as starters for parties .Apt for the kids lunch box ...which is a daily drama in the house !!!lol
Just marinate and refrigerate it and bake when you are about to serve .Doesn't that sound so easy ? Yes it does and it is definitely an easy to go recipe.

Do check out the recipe below for an amazingly crisp and utterly delicious Tandoori potato wedges . 

Cuisine :Indian
Prep time:5 mints
Marination :30 mints
Baking time :45 -50 mints


  • 400gms potato 
  • 4 tsp hung curd (check tips below)
  • 1/4 tsp red chilly powder 
  • 1/2 tsp coriander powder 
  • 1 tsp cumin powder
  • 1/2 tsp chat masala
  • 1/2 tsp garam masala
  • 1/4 tsp black pepper powder
  • 1 tbsp oil
  • 1 tsp Kasuri methi powder
  • orange colour as needed
  • salt to taste  


  • 1 cup thick yogurt
  • 1/4 cup coriander leaves
  • 1/2 cup mint leaves
  • 2 chillies(optional)
  • 1/2 tsp chaat masala
  • 1/4 tsp rock salt
  • 1/4 tsp mango powder (aamchur)
  • salt to taste


  • Wash ,peel ,chop the potatoes into wedges .

  • Mix all the spices into yogurt and make a paste. 

  • Marinate the potatoes in the mixture for 30 mints.

  • Spread it evenly on a baking tray lined with parchment paper .
  • Bake it at 200 c for 45- 50 mints  in a preheated oven.
  • For yogurt dip blend mint ,coriander ,chillies to a paste 
  • whip yogurt with a balloon whisk and add all the dry spices .
  • Serve wedges with yogurt dip or ketchup. 


  • Make sure u use hung curd only as normal curd will make it watery and obstruct its roasting .
  • To make hung curd at home just place yogurt in a strainer or a cloth and hang it for 2 hours.
  • You can just use store bought tandoori masala too .
  • Baking time differs so keep an eye on it or else you will end up with burnt wedges instead of roasted .
  • I have used parchment paper as potatoes stick to  aluminium foil .


  1. Such a lovely recipe, Nusrath... I totally agree, standing in the kitchen is very difficult, though it seems to be getting slightly better over the past one week...

  2. Super tempting potato wedges...... the red color of potato wedges is making them super inviting..... mouthwatering here :)


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