PREPARATION

1. Boil 1.5 litres water in a wok, add 420 grams cubed potato and mix well.
2. Boil them until 80% done.
3. Keep aside.
4. In a mixing bowl, add 30 grams hung yogurt, 1 tablespoon mustard oil, 1 teaspoon paprika, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon salt, 1/4 teaspoon black salt, 1/4 teaspoon turmeric, 1 teaspoon red chili, 1/2 teaspoon garam masala, 1 teaspoon tandoori masala, 1 teaspoon dry fenugreek leaves and 1 1/2 teaspoon ginger garlic paste.
5. Mix all the ingredients well.
6. Now, add boiled potatoes, 30 grams onion, 40 grams bell pepper and mix again.
7. Smoke the potatoes by placing a live charcoal and pour 1 teaspoon ghee over it.
8. Cover it with a lid for 5-8 minutes to impart the coal flavour.
9. Remove the lid and live charcoal. Keep aside.
10. Now, in a pan add 1 tablespoon butter, prepared potato and give it a nice stir.
11. Remove the pan from heat.
12. Now, In a dish, add prepared potato, 40 grams onion, 1 tablespoon ginger, 1 teaspoon green chili, 1 tablespoon lemon juice, 30 grams green chutney, 40 grams tamarind chutney, 1 1/2 tablespoons melted butter, 1 tablespoon fresh cream, 30 grams whisked yogurt, 1 teaspoon chaat masala and 2 teaspoon coriander.
13. Mix all the ingredients well.
14. Add chatpate tandoori aloo in a serving dish.
15. Garnish it with chopped onions, fresh cream and coriander.
16. Serve hot.