Peel the boiled potatoes and cut into bite-size pieces.
Put yogurt, roasted chickpea flour, all the spices, salt, ginger-garlic paste, lime juice, and 1 tablespoon mustard oil in a large bowl. Mix everything to form a smooth paste.
Add potato cubes and gently mix until the paste gets evenly coated on all the potato cubes.
Wrap the bowl with cling wrap and refrigerate for at least one hour.
Line a baking tray with a baking sheet. Apply some mustard oil on the baking sheet. Evenly spread the marinated potato cubes on the tray. Apply some oil on top of the potatoes with the help of an oil brush.
Bake the potatoes in a pre-heated oven at 200°C (400°F) for around 30 minutes or until the batter gets nicely cooked with black patches on top.
Once the potatoes are nicely baked, take out the tray and allow the potatoes to reach room temperature.
Put the tandoori potatoes on a serving plate, squeeze fresh lime juice and sprinkle some chaat masala on top. Enjoy with chutney and onion salad.
Don't cut potatoes into very small pieces. The pieces should be bite-sized.
To add heat to tandoori potatoes, use a hotter variety of red chili powder instead of Kashmiri red chili powder. Chili flakes or green chili paste can be added too.
Use very thick yogurt or hung curd to make this recipe. If the yogurt is runny the paste won't coat the potato cubes properly.
Don't skip brushing the potato cubes with some oil before baking. Oil helps in giving black patches on the potatoes which gives a nice smoky flavor to this dish.
Mustard oil goes the best in tandoori recipes but other oils can be used too.
For roasted chickpea flour, just dry roast regular chickpea flour (besan) until it starts changing color and becomes fragrant.
More recipe tips and tricks are given within the post above. Please follow them to make this recipe.