Tikka Potatoes and Dip

1 kg Potatoes cut into wedge shaped pieces.
1 cup Oil
1 tablespoon Lemon juIce
1 Teaspoon chilie powder plain
1 Teaspoon chat masala powder
Salt to taste
Garam masala powder 1 Teaspoon
1 tablespoon plain flour

Yoghurt 2 cups large beaten up.
Cucumber one deseeded.
Green pepper one
Mint half cup
Coriander little
Red chilie powder and Salt to tastgreen pepper cut in small pieces, e

METHOD:

Boil the cut potatoes till tender but firm.
Drain.
In an oven proof dish mix the potatoe wedges with salt, chillie, garam masala, chaat masala, flour,lemon juice and mix together.shake them well to coat the potatoes with the mixture.
Roast in a moderate oven ( gas4, 180 degrees C, 359 degrees F) for 25 minutes or till golden brown and crisp.


For the dip, mix the yoghurt, cucumber, mint, coriander and a little lemon juice.
Mix and serve .