Those who grew up in remote South Asian countryside, may place a crude and simpler version of the dish deep inside the memory, soaked in fondness. 

During the harvesting season, after having the potatoes dug out and packed the farmers often build small fires using hay or dry bushes. Then they collect the remnant smaller potatoes strewn around the field and drop them in the fire. 

Those barbequed potatoes taste awesome with just a sprinkle of salt. The Barbequed Potato or Tandoori Aloo is a  more refined version of the above. Added herbs introduce many nuances into the wholesome taste of barbequed potatoes. We have added a few more authentic Indian masalas to enhance the awesomeness of the taste. Here’s how: 

Barbequed Potato recipe ingredients for four servings

Small potatoes, peeled, 500 grams
Onion, chopped, 1
Garlic, 5/6 quads
Chilli Flakes, one tablespoon
Indian Chat masala, one tablespoon
Mixed Herbs, one tablespoon
Black salt, to taste
Coriander leaves, a few
Powdered sugar, half teaspoon
White oil, three tablespoon
Black pepper, freshly ground, one teaspoon
Lemon juice -1 tablespoon

Barbequed Potato: Cooking procedure

• Boil the potatoes, peel them if you haven’t already, cut them into halves. 
• Smear chilli flakes and chat masala on the potatoes. Let them settle for an hour so that the spices soak into the upper crust of the potatoes. 
• Heat two tablespoons of the white oil in a nonstick pan. Pour the spiced potatoes into it when the oil is just about to boil. Stir fry until the potatoes turn brown. Remove the pan from the burner. 
• Heat the remaining white oil in another pan for shallow-frying onion and garlic.
• Once the onions turn brown and the garlic dark red, throw in the potatoes and toss them along with the herbs for two minutes. Remove the pan from the burner
• Till now we have cooked the potatoes. They were hardly Tandoored! So we have to induce an artificial Tandoor or Chargrill flavour. 
• So here is the trick: heat one charcoal cake on a direct flame. Once it becomes red, put it right in the middle of the saucepan that contains fried, spiced potatoes. Pour one tablespoon of butter right onto the red hot charcoal. The burnt butter will start giving out a cloud of smoke with Tandoor flavour. Cover the charcoal immediately with a small bowl, and put on the lid of the saucepan that contains the potatoes and the charcoal setup.
• Keep the charcoal setup in the saucepan as long as it oozes the flavoury smoke. After taking it our, serve the potatoes right away. We bet hardly anyone would be able to tell the dish was not prepared in a Tandoor. 

Easy, isn’t it? That’s what we always love to do at The Popfood.