Aloo Tikka | Tandoori Aloo

Aloo tikka | tandoori aloo - baked and stove top with step by step pictures and video. Check out the aloo tikka video and If you like the video pls SUBSCRIBE to my channel

Aloo tikka | tandoori aloo is a flavorful tasty appetizer with potatoes . Tasty Potato tikka can be made in a stovetop/oven.

Aloo tikka recipe  - Grilled potatoes in Indian style. Aloo tikka is one of my favorite North Indian appetizers/starters I often order when I visit  Indian restaurants. The aroma of the tandoori aloo is so addictive. It is prepared with a special cooking method. Though I can't replicate the cooking process the flavors of the Tandoori spice make this potato tikka delicious and mouth melting. They can be served as a starter, evening snacks even goes well as a party snack.

 When we were in London, invited us for lunch, and prepared aloo tikka. Loved the flavors and got this recipe from her. Ever since this aloo tikka has become regular in our home.  

checkout other tasty potato-based recipes in TMF,

microwave chips

wedges

Aloo palak

potato thokku

podi curry

aloo gobi

poriyal

Aloo matar

A few years back I posted a baked potato tikka version. Recently I have updated the post with the stovetop version as well. 

Other baked Indian snacks in TMF

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Ingredients

• Boiled Potato - 1 cup + ½ cup peeled
• potato)
• Hung Curd/Sour Cream– 3 tbsp I used Sour cream
• Turmeric powder – ⅛ tsp
• Tandoori Masala - 1 tsp
• Chat Masala – ¼ tsp
• Lemon juice - ½ tsp
• Ginger garlic paste – ¼ tsp
• Oil – 1 tbsp

Instructions

• In a wide mixing bowl add diced potatoes
• Add sour cream, chat masala, turmeric powder, tandoori masala, garlic powder, ginger powder, salt, oil, and lemon juice and mix everything well
• Close the vessel with a lid and refrigerate; let the marination sit for at least 1 hour
• For baked version
• Preheat the oven at 400 deg F
• Place aluminum foil/ parchment paper on a baking tray and grease little oil
• Arrange the marinated potatoes in the baking tray without touching one another and brush little oil over the potatoes
• Baked for 10 minutes and pull out from the oven; mix well
• Repeat the process. After baking for 30 minutes. I baked for 5 minutes and tandoori aloo was ready
• For stovetop:
• Add little oil to the pan and let the oil gets hot
• When the oil is hot carefully add marinated potatoes without touching one another
• After one side is cooked and turns crispy, carefully flip cook all other sides. Serve hot

Video

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Notes

1. Amchur powder can be used instead of lemon juice
2. Make sure potatoes are not mushy
3. If you are making hung curd in home, take ¼ cup of thick curd in muslin cloth and keep it for few minutes to separate them from whey
4. Capsicum, onion can be added to the marination 
5. If you are using wooden skewers soak them in water for at least 20 minutes to avoid them from getting burnt
6. Aloo tikka can also be cooked directly in the gas stove. Place few aloo in skewers and roast them in all side
7. If you have baby potatoes cut into half and use it but since  I didn’t have small potatoes I diced the big potatoes 
8. Baking time varies depending on the size of potatoes 
9. If  you are using hung curd make sure it without any curd whey
10. if you don’t have tandoori masala handy use garam masala, chili powder, kitchen king masala or any other masala of your choice
11. potatoes can be inserted in skewers and baked but I generally bake it without that as it is easy for my son to eat 
12. Spice powder can be mixed with curd separately added to the potatoes. To avoid an extra vessel I do everything together and still, everything is well coated

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Ingredients:

Boiled Potato - 1 cup + ½ cup, peeled

potato)

Hung Curd/Sour Cream- 3 tablespoon (I used Sour cream)

Turmeric powder - ⅛ tsp

Tandoori Masala  - 1 tsp

Chat Masala - ¼ tsp

Lemon juice  - ½ tsp

Ginger garlic paste - ¼ tsp

Oil - 1 tbsp

Method:

• In a wide mixing bowl add diced potatoes 

• Add sour cream, chat masala, turmeric powder, tandoori masala, garlic powder, ginger powder, salt, oil, and lemon juice and mix everything well

• Close the vessel with a lid and refrigerate; let the marination sit for at least 1 hour

For baked version

• Preheat the oven at 400 deg F

• Place aluminum foil/ parchment paper on a baking tray and grease little oil
• Arrange the marinated potatoes in the baking tray without touching one another and brush little oil over the potatoes

• Baked for 10 minutes and pull out from the oven; mix well

• Repeat the process. After baking for 30 minutes. I baked for 5 minutes and tandoori aloo was ready 

For stovetop:

• Add little oil to the pan and let the oil gets hot

• When the oil is hot carefully add marinated potatoes without touching one another

• After one side is cooked and turns crispy, carefully flip cook all other sides. Serve hot