Tandoori Aloo Tikka

Why You’ll Love This Recipe

• Packed with bold tandoori spices
• Crispy outside with soft potato centers
• Perfect vegetarian appetizer
• Great for grilling, roasting, or air frying
• Easy to customize with spice levels
• Delicious with chutneys and dips

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes or regular potatoes
• Plain yogurt
• Ginger garlic paste
• Lemon juice
• Gram flour optional
• Kashmiri chili powder
• Turmeric
• Garam masala
• Cumin powder
• Coriander powder
• Chaat masala
• Salt
• Oil
• Fresh cilantro
• Skewers optional

Directions

1. Boil the potatoes until just tender, then peel if needed and allow them to cool slightly.
2. In a large bowl, combine yogurt, ginger garlic paste, lemon juice, oil, and all the spices.
3. Add the potatoes and gently coat them evenly in the marinade.
4. Cover and refrigerate for at least 30 minutes for better flavor.
5. Preheat the oven, grill, or air fryer.
6. Arrange the marinated potatoes on skewers or a baking tray.
7. Cook until the potatoes are lightly charred and crispy on the outside, turning occasionally for even cooking.
8. Sprinkle with chaat masala and fresh cilantro before serving.
9. Serve hot with mint chutney or yogurt dip.

Servings and timing

• Servings: 4
• Prep Time: 15 minutes
• Marinating Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes

Variations

• Add bell peppers and onions to the skewers.
• Make it extra spicy with green chilies.
• Use sweet potatoes for a sweeter flavor.
• Add smoked paprika for deeper smoky flavor.
• Cook in a tandoor or on a grill for authentic taste.
• Sprinkle grated paneer on top before serving.

Storage/Reheating

Store leftover tandoori aloo tikka in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, skillet, or air fryer until hot and crispy again. Avoid microwaving for too long to maintain texture.

FAQs

What is tandoori aloo tikka?

It is a spiced potato dish marinated in yogurt and roasted or grilled until crispy.

Can I make this recipe without yogurt?

Yes, dairy-free yogurt alternatives can be used.

What potatoes work best?

Baby potatoes or waxy potatoes hold their shape best.

Can I air fry tandoori aloo tikka?

Yes, air frying works very well for crispy results.

Is this recipe spicy?

It can be adjusted from mild to spicy depending on the chili used.

What can I serve with tandoori aloo tikka?

Mint chutney, yogurt dip, naan, or salad pair well.

Can I prepare it ahead of time?

Yes, marinate the potatoes ahead and cook when ready.

Why is my marinade not sticking?

Make sure the potatoes are dry before adding the marinade.

Can I grill the potatoes outdoors?

Yes, grilling adds excellent smoky flavor.

Is this dish vegan?

It can easily be made vegan with plant-based yogurt.

Conclusion

Tandoori Aloo Tikka is a delicious and flavorful vegetarian appetizer that combines tender potatoes with smoky tandoori spices and crispy edges. Easy to prepare and perfect for parties, snacks, or side dishes, this recipe delivers bold Indian-inspired flavor in every bite.

Tandoori Aloo Tikka

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Tandoori Aloo Tikka is a smoky and flavorful Indian-inspired appetizer made with tender potatoes marinated in yogurt and aromatic spices, then roasted or grilled until crispy and lightly charred. This vegetarian dish is perfect as a snack, appetizer, or side dish served with chutneys and fresh herbs.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Roast
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

• 1 1/2 pounds baby potatoes or regular potatoes
• 1 cup plain yogurt
• 1 tablespoon ginger garlic paste
• 1 tablespoon lemon juice
• 2 tablespoons gram flour (optional)
• 1 teaspoon Kashmiri chili powder
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon chaat masala
• 1 teaspoon salt
• 2 tablespoons oil
• 2 tablespoons chopped fresh cilantro
• Skewers (optional)

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Instructions

1. Boil the potatoes until just tender, then peel if needed and allow them to cool slightly.
2. In a large bowl, combine the yogurt, ginger garlic paste, lemon juice, oil, gram flour, Kashmiri chili powder, turmeric, garam masala, cumin powder, coriander powder, chaat masala, and salt.
3. Add the potatoes and gently coat them evenly in the marinade.
4. Cover and refrigerate for at least 30 minutes for better flavor.
5. Preheat the oven, grill, or air fryer to 400°F.
6. Arrange the marinated potatoes on skewers or a baking tray.
7. Cook for 18 to 20 minutes, turning occasionally, until the potatoes are lightly charred and crispy on the outside.
8. Sprinkle with extra chaat masala and fresh cilantro before serving.
9. Serve hot with mint chutney or yogurt dip.

Notes

• Baby potatoes hold their shape especially well for this recipe.
• Dry the potatoes before marinating to help the coating stick better.
• Add bell peppers and onions to the skewers for extra flavor and color.
• Air frying creates especially crispy edges with less oil.
• Use dairy-free yogurt to make the recipe vegan.
• Serve with naan, salad, mint chutney, or yogurt sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 240 kcal
• Sugar: 4 g
• Sodium: 520 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 5 mg