Tandoori Aloo Tikka
These aloo tikkas are delicious, aromatic and irresistible to the core. The aroma of the spices and the hint of burnt(grilled) edges makes them wanting more.
Let’s begin with the recipe!
Tandoori aloo :
marinated & spiced potatoes which can be grilled or pan fried.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Ingredients :
250 grams baby potatoes or regular potatoes,
½ cup hung curd or thick curd,
3 tablespoon low fat cream,
1 tablespoon besan (or gram flour) - substitute 1 tablespoon arrow root flour or corn starch or maize flour (corn meal),
2 teaspoon ginger-garlic paste OR ¾ inch ginger + 5 to 6 small to medium garlic cloves - crushed to a paste in a mortar-pestle,
½ teaspoon ajwain (carom seeds),
1.5 to 2 teaspoon kashmiri red chili powder,
½ teaspoon garam masala powder,
1 teaspoon chaat masala powder,
1 teaspoon coriander powder (dhania powder),
½ teaspoon kasuri methi (dry fenugreek leaves) - crushed (optional),
⅛ teaspoon turmeric powder or 2 to 3 pinches of turmeric powder (haldi) - optional,
1 to 2 drops of natural color orange extractoptional,
black salt or regular salt as required
3 tablespoon oil for pan frying
Oil as required for brushing if grilling.
Preparation & Marination for Tandoori Aloo :
Wash, scrub and par boil the potatoes. Halve each potato.
Take the hung curd in a mixing bowl and whisk well. Add all the spice powders and mix well.
Add salt,kasuri methi and mix well.
Add the halved potatoes and mix well. Mix and let the potatoes marinade for 6 hours or overnight
Grilling method for making Tandoori Aloo :
Thread the potatoes on a skewer and place them on a tray which has been lined with a foil or butter paper.
Place the tray in the oven which has been preheated at 250 degrees celsius for 10 to 15 minutes. grill the aloo tikka at the same temperature of 250 degrees celsius till the potatoes become golden with a few charred spots.
Whilst baking, remove the potatoes once or twice. turn over the skewers and brush with some oil.
Pan frying method for making Tandoori Aloo :
Heat 3 tbsp oil in a shallow frying pan.
Coat each tikka with the marination and place them in the hot oil. you can fry in batches too.
On a low to medium flame fry them.
When one side becomes slightly crisp and cooked, turn each potato piece and fry their other sides.
Fry till the potatoes become crisp and the marination masala coating the potatoes, has also become crisp and golden.
Place aloo tikka on a kitchen paper towel.
Serve the tandoori aloo with mint chutney accompanied with onion and lemon slices. you can also sprinkle some chaat masala on top of the aloo tikka while serving.
These aloo tikkas are delicious, aromatic and irresistible to the core. The aroma of the spices and the hint of burnt(grilled) edges makes them wanting more.
Let’s begin with the recipe!
marinated & spiced potatoes which can be grilled or pan fried.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Ingredients :
250 grams baby potatoes or regular potatoes,
½ cup hung curd or thick curd,
3 tablespoon low fat cream,
1 tablespoon besan (or gram flour) - substitute 1 tablespoon arrow root flour or corn starch or maize flour (corn meal),
2 teaspoon ginger-garlic paste OR ¾ inch ginger + 5 to 6 small to medium garlic cloves - crushed to a paste in a mortar-pestle,
½ teaspoon ajwain (carom seeds),
1.5 to 2 teaspoon kashmiri red chili powder,
½ teaspoon garam masala powder,
1 teaspoon chaat masala powder,
1 teaspoon coriander powder (dhania powder),
½ teaspoon kasuri methi (dry fenugreek leaves) - crushed (optional),
⅛ teaspoon turmeric powder or 2 to 3 pinches of turmeric powder (haldi) - optional,
1 to 2 drops of natural color orange extractoptional,
black salt or regular salt as required
3 tablespoon oil for pan frying
Oil as required for brushing if grilling.
Preparation & Marination for Tandoori Aloo :
Wash, scrub and par boil the potatoes. Halve each potato.
Take the hung curd in a mixing bowl and whisk well. Add all the spice powders and mix well.
Add salt,kasuri methi and mix well.
Add the halved potatoes and mix well. Mix and let the potatoes marinade for 6 hours or overnight
Grilling method for making Tandoori Aloo :
Thread the potatoes on a skewer and place them on a tray which has been lined with a foil or butter paper.
Place the tray in the oven which has been preheated at 250 degrees celsius for 10 to 15 minutes. grill the aloo tikka at the same temperature of 250 degrees celsius till the potatoes become golden with a few charred spots.
Whilst baking, remove the potatoes once or twice. turn over the skewers and brush with some oil.
Pan frying method for making Tandoori Aloo :
Heat 3 tbsp oil in a shallow frying pan.
Coat each tikka with the marination and place them in the hot oil. you can fry in batches too.
On a low to medium flame fry them.
When one side becomes slightly crisp and cooked, turn each potato piece and fry their other sides.
Fry till the potatoes become crisp and the marination masala coating the potatoes, has also become crisp and golden.
Place aloo tikka on a kitchen paper towel.
Serve the tandoori aloo with mint chutney accompanied with onion and lemon slices. you can also sprinkle some chaat masala on top of the aloo tikka while serving.
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