Tandoori McCains Baby Hasselback Potato

Directions

1. 1

   In a bowl mix Greek yogurt, chickpea flour, dhanajeeru, turmeric, salt, chilli powder, garlic, ginger, chopped fenugreek and oil until well combined

2. 2

   Add in the McCains Baby Hasselback Potatoes, coating generously and place in the AirFryer to cook at 175°C for 10 minutes shaking halfway

3. 3

   Garnish with chopped coriander, red chilli and a squeeze of lemon

4. 4

   For the chilli yogurt, mix together yogurt, red chilli, salt and garlic until well combined. Add more chilli according to your taste