Easy and simple to make homemade Asian style Hasselback served with cucumber raita
Tandoori Yoghurt mixture
6 medium U.S. Russet potatoes
100gm Plain yoghurt
2 tsp chilli powder
50gm mozzarella grated
1 tsp toasted cumin seeds ground
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp salt
2 tsp grated ginger
2 tbsp lemon juice
1 tbsp fresh coriander finely chopped
50gm Plain Yoghurt
2 tbsp Cumin powder
1 tbsp Chat Masala
Prep Time: 10min | Cook Time: 30min
Place each U.S. Russet potato on a wooden chopstick and cut horizontal slits on the potatoes. In a small bowl, combine the plain yoghurt, chili powder, mozzarella grated, cumin, garam masala, turmeric, salt, grated ginger, lemon juice and fresh chopped coriander. Stir to combine well. Toss the U.S Russet potatoes with the mixture, coat well. Transfer the U.S. Russet potatoes to a cast-iron pan or roasting pan.
Preheat the oven to 356°F (180°C).
Roast the U.S. Russet potatoes for 15 minutes, then turn them over and baste with the garlic mixture in the pan. Roast for another 15 minutes. Remove from heat and serve immediately.
Peel the cucumber and cut into small dice. Removed the seed excess as well. Inside the bowl, add the plain yoghurt, cucumber dice, cumin powder and chat masala. Mix and stir well.
Served the cooked U.S. Hasselback Potato together with the cucumber raita
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