Wash potatoes under running water. Prick each potato twice with a toothpick so they absorb the flavors.

Add them to a pot along with 3 to 4 cups of water. Also add red chili powder, garam masala and salt. Boil them till al dente, fully cooked but not mushy or too soft. Remove them and cool completely.

While the potatoes cool, to a mixing bowl add all the ingredients - yogurt, oil, salt, ginger garlic paste, turmeric, red chilli powder, garam masala, coriander powder, chaat masala, kasuri methi and gram flour or sattu.

Mix well and taste test. Adjust salt and spice to suit your taste. Also taste test the potatoes so you get to know how much more salt you need to add. Marinade has to be thick and not runny.

Gently stir the potatoes into the marinade. Set aside for 35 to 40 mins.

Preheat the oven to 460 F or 240 C for 20 mins. Line a baking tray or place a wired rack over a baking tray. Thread the potatoes onto the skewers, shake off gently to remove the excess marinade and place them on the pan or on the rack.

Grill them for 15 minutes. Turn the skewers to the other side and grill for another 10 minutes or so until the marinade forms like a crust.

Move the rack to the top rack and broil for the last 2 to 3 minutes to get a slightly charred effect.

Remove and quickly brush the tandoori aloo tikka with some soft butter.

Sprinkle some chaat masala and serve with this Mint Chutney.