Tandoori Sweet Potatoes

I've eaten an ethereal version of tandoori sweet potatoes at Pali Bhavan in Mumbai. A whole plate of chaat dusted, charred cylinders of starch, scarfed down in seconds. Deliciousness personified! So this is an attempt to fulfill that food itch. These are not made with American sweet potatoes or yams. I've used Indian sweet potatoes, with pink and white mottled skins and white insides. As sweet as yams and go by the name of batata in Spanish stores. Not to be confused with the traditional Indian name for potatoes, which is also batata! 

Boiled and peeled, they are cut into thick slabs and marinated in tandoori masala. The grill gives them sear marks. A dusting of chaat masala drives them to a higher plane. And we indulge!


TANDOORI SWEET POTATOES
Serves 4


4 Indian Sweet Potatoes or Batatas
1 tablespoon Tandoori Paste or Powder
3 tablespoons thick Yogurt
1/2 teaspoon Kosher Salt
Canola Oil Spray
Chaat Masala


Wash potatoes well.

Place in a saucepan and cover with water. Boil till the knife slides in easily, about 15-20 minutes.

Drain potatoes, cool and peel. 

Cut potatoes into 3/4 inch thick slices. 

Whisk tandoori paste or powder, yogurt and salt in a bowl.

Drop potatoes gently into the yogurt. Mix well so marinade covers potatoes. Keep aside for an hour.

Heat the gas grill. 

Spray potatoes with canola oil.

Lay potato slices carefully on grates. 

Cook covered on one side for 4-5 minutes till you have sear marks. Flip and cook the other side for a few minutes more.

You can grill these on an indoor grill as well. Follow the same steps as above.

Heap potatoes on a plate. 

Dust with chaat masala. 

Eat them hot!

Potatoes disappear as fast as they appear! Satisfying the itch means taking a plane to Mumbai. This is a cheaper option and an equally satisfying one.

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