Print

Tandoori Aloo Tikka

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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