Soak wash and scrub all potato nicely, pet dry and keep aside.
Take curd, kasuri methi, mustard oil, haldi powder, chaat masala, red chili powder, salt and hing in a wide big bowl and mix well. Marination is ready keep it aside.
Now pierce each potato and dip inside the marination, mix well so that all potato coats nicely. Cover and refrigerate for 3-4 hours.
Now when you want to serve, pour all marinated potato with all marination in a deep pan and heat at medium flame.
Add 0.5 cup of water and switch the flame to high, keep stirring until it starts boiling. When it starts boiling, reduce the flame to low and cover the pan, let it cook for another 20-30 minutes. (Keep it check and stir at regular intervals to avoid burn)
Meanwhile preheat the oven at 200°C. And spread a aluminium foil over a baking tray.
Check the potato with a fork if they are cooked well and the water is dried, transfer the potato with all masala over the baking tray and bake it at 200°C for 10 minutes or until just crisp.
Serve hot with Chutney, Ketchup or Tabasco.
Recipe Notes
You may add spices in the marination as per your taste and choice
Keep the preheated oven and baking tray ready.
Pierce the potato properly before added them to marination.
Keep stirring the potato at regular interval while cooking them so that it does not burn.
Bake the potato just to crisp, you may also just grill them.
Important disclaimers: Readers are advised to exercise extreme caution and their discretion before trying recipe(s). Readers should be mindful of allergen ingredients in the recipe(s), if any, which they are sensitive to. The author(s) or/and owner(s) of the website assume(s) NO responsibility under any circumstances in case of any health issues and/or other mishaps while trying the recipe(s).
