Barbeque aloo tikka with mint chutney

Ingredients

10 baby potato
1 onion cut into cubes
1 capsicum cut into cubes
1 cup hung curd
1 tbsp ginger garlic paste
1 tbsp tandoori masala
1/2 tbsp lemon juice
Salt
1/2 tbsp red chilly powder
1/2 tsp roasted jeera powder
1 tbsp gram flour

Method
First wash the potato properly and remove skin of it and in a pressure cooker cook for 1 whistle.
Using fork peel the potatoes

In a bowl mix hung curd, ginger garlic paste, red chilly powder, jeera powder, salt,garam flour , lemon juice , tandoori masala and boiled potato , capsicum, onion and marinate it for atleast 1 hour

Now put arrange it in skewer and do brushing with oil

For pre heat oven at 180 degree I have the OTG oven so had grilled in it , grill till the potato turn to brown and grilled properly

For mint chutney
1 cup mint leaves
1/2 cup corriander leaves
Salt
1 tbsp lemon juice
1/2 tbsp sugar
3-4 green chilly

Mix all the thing in the grinder by adding water

Serve it by adding chat masala and slight lemon juice on it with mint chutney