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, also known as Tandoori Aloo, is a flavorful Indian appetizer made by marinating boiled potatoes in a spiced yogurt mixture and grilling them to perfection. With smoky tandoori flavors, a crisp outer layer, and a soft melt‑in‑the‑mouth center, this potato tikka is a crowd‑pleasing starter for parties, evening snacks, or weekend meals.

This recipe includes both oven‑baked and stovetop versions, making it easy to prepare whether or not you have an oven. Inspired by restaurant‑style tandoori flavors and perfected at home, this aloo tikka is simple, delicious, and ready to impress.

What is Aloo Tikka?

Aloo tikka is a tandoori‑style appetizer made with marinated boiled potatoes cooked until crisp and flavorful.

Is Aloo Tikka the same as Tandoori Aloo?

Yes. Both refer to spiced, marinated potatoes cooked using tandoori spices.

Can I make Aloo Tikka without an oven?

Absolutely. The stovetop pan‑roasted version tastes just as delicious and gets a nice crisp texture.

How long should I marinate the potatoes?

At least 1 hour for the best flavor. Overnight marination enhances the taste even more.

Can I use Greek yogurt instead of hung curd?

Yes. Greek yogurt or sour cream works perfectly for the marinade.

Why are my potatoes breaking while cooking?

Ensure the potatoes are boiled until just tender, not mushy. Chill them before marinating for a firmer texture.

What can I serve with Aloo Tikka?

Mint chutney, yogurt dip, lemon wedges, or as a side with pulao, naan, or salads.

Can I air‑fry Aloo Tikka?

Yes! Air‑fry at 375°F (190°C) for 12–15 minutes, flipping halfway.

Check out other tasty potato-based recipes in TMF,

microwave chips

wedges

Aloo palak

potato thokku

podi curry

aloo gobi

poriyal

Aloo matar

Other baked Indian snacks in TMF

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Ingredients

• Boiled Potato - 1 cup + 1/2 cup peeled
• potato)
• Hung Curd/Sour Cream– 3 tbsp I used Sour cream
• Turmeric powder – 1/8 tsp
• Tandoori Masala - 1 tsp
• Chat Masala – 1/4 tsp
• Lemon juice - 1/2 tsp
• Ginger garlic paste – 1/4 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 the baked version

• Preheat the oven to 400°F
• Place aluminum foil/ parchment paper on a baking tray and grease with a little oil
• Arrange the marinated potatoes in the baking tray without touching one another, and brush a little oil over the potatoes
• Bake 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 the tandoori aloo was ready
• For stovetop:
• Add a little oil to the pan and let the oil get hot
• When the oil is hot, carefully add the marinated potatoes without touching one another
• After one side is cooked and turns crispy, carefully flip and 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 1/4 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 + 1/2 cup, peeled

potato)

Hung Curd/Sour Cream– 3 tbsp (I used Sour cream)

Turmeric powder – 1/8 tsp

Tandoori Masala  – 1 tsp

Chat Masala – 1/4 tsp

Lemon juice  – 1/2 tsp

Ginger garlic paste – 1/4 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 the baked version

• Preheat the oven to 400°F

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

• Bake 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 the tandoori aloo was ready 

For stovetop:

• Add a little oil to the pan and let the oil get hot

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

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