Tandoori Aloo Tikka is one of the popular tandoori Indian starters, most often available at Indian restaurants or street-side shops. It is Tandoori spiced roasted potatoes made using baby potatoes, coated in a delightful combination of yogurt and spices, threaded to skewers, and then grilled/roasted into the oven. They are crispy on the outside, creamy, and tender on the inside.
About this Recipe
Tandoori aloo is also known as Tandoori potatoes or oven-roasted potatoes is made using spiced baby potatoes by cooking potatoes either grilled or pan-fried.
Tandoori aloo goes very well as a starter snack or as a side dish for dinner or even a scrumptious party snack for occasions like kitty parties, potlucks, or game nights, and can be enjoyed by people of all age groups.
As the name suggests, it is made in a tandoor (clay oven). Traditionally, tandoori foods were grilled/roasted in a tandoor, a clay oven where the foods were grilled on a charcoal fire. It imparts a unique flavor to the foods grilled in it. You can cook this tandoori aloo tikka in an oven or air-fryer.
The process of making tandoori aloo is almost similar to Paneer Tikka. It’s a vegan alternative to the popular Chicken Tikka Kebab.
It is lip-smaking recipe packed with amazing flavors of so many delicious spices like Kashmiri red chili powder, garam masala, chaat masala, ginger, garlic, green chilies, and coriander leaves.
Ingredients
The Main Ingredient to make this recipe is :
- Baby Potatoes
- Yogurt
- Indian spice mix and
- Onion rings and lemon wedges on the side.
Serving Suggestions
Serve the Tandoori Aloo Tikka with onion rings or cucumber tomato salad or with lemon wedges and green chutney on the side as a dipping sauce.
To know more about evening snacks recipes, you can see Aloo Pakora, Ragda patties, Veg Hara bhara kabab, Raj kachori, Corn fritters, Batata vada.
Here, is the delicious starter Tandoori Aloo Tikka recipe by following the ingredients and step-by-step method mentioned below.
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Tandoori Aloo
- Total Time: 4 hours 35 mins.
- Yield: 4 1x
- Diet: Vegetarian
Description
Tandoori aloo are spiced roasted potatoes marinated in a delightful combination of yogurt and Indian spices, threaded to skewers, and then grilled/roasted into the oven. They are crispy on the outside, creamy, and tender on the inside. The best enjoyed with onion rings or cucumber tomato salad or with lemon wedges and green chutney on the side.
Ingredients
- 400 grams parboiled baby potatoes
- ½ cup hung yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon chopped coriander leaves
- 1 teaspoon chopped green chilies
- 1 tablespoon mustard oil
- 1 tablespoon fresh lime juice
- Salt as required
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 teaspoon chat masala
- 1 tablespoon kashmiri red chili powder
- 1 tablespoon kasoori methi
- Oil for brushing if grilling
Instructions
- First, wash the potatoes nicely. Remove all the dirt from them.
- Parboil or half cook baby potatoes. If using pressure cooker, then cook until 1 whistle comes. Drain out the water completely.
- Peel the boiled potatoes. Cut them in half if they are big in size. Set it aside.
- Add hung yogurt (thick curd) in a large mixing bowl. Whisk well.
- Add the following spices as mentioned above- ginger-garlic paste, Kashmiri red chili powder, garam masala powder, chaat masala powder, coriander powder, turmeric powder, kasoori methi, salt, green chilies, coriander leaves, and fresh lime juice.
- Mix very well to make a fine smooth paste.
- Now add the parboiled potatoes to the marination.
- Mix well.
- Cover the bowl and let the potatoes marinate for at least 3-4 hours in the refrigerator.
Grilling Tandoori Aloo
- Arrange the aloo on skewers. Place them on a tray, lined with foil or butter paper, and grill for 10 minutes.
- Then turn the skewers and further grill for another 10 mins until potatoes become golden and browned in spots.
- Brush them with some oil in between.
- Once grilled, serve tandoori aloo hot with onion rings, and lemon wedges. You can also sprinkle some chaat masala on top while serving.
Notes
- If you don’t get baby potatoes then you can use normal sized boiled potatoes and cut them into big size chunks of par boiled potatoes.
- Marinate for at least 4 hours in the refrigerator for the flavors to infuse well.
- Instead of using turmeric powder, you can use orange /tandoori color (optional).
- Alternatively, you can roast in the pan or bake them in an oven at 190C for 25 minutes.
- Prep Time: 15 mins.
- Cook Time: 20 mins
- Category: Appetizers
- Cuisine: Indian
