Tandoori Aloo or Aloo Tikka | How to make Tandoori Aloo or Aloo Tikka

By Rita Arora  |  8th Jul 2016  |  
5.0 from 1 review Rate It!
  • Tandoori Aloo or Aloo Tikka, How to make Tandoori Aloo or Aloo Tikka
Tandoori Aloo or Aloo Tikkaby Rita Arora
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

107

1





About Tandoori Aloo or Aloo Tikka Recipe

Baby potatoes, cooked with a special red chilli-based masala paste, fenugreek leaves and fresh cream, results in a flavourful treat.

Tandoori Aloo or Aloo Tikka is a delicious dish which is liked by people of all age groups. Tandoori Aloo or Aloo Tikka by Rita Arora has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Tandoori Aloo or Aloo Tikka at many restaurants and you can also prepare this at home. This authentic and mouthwatering Tandoori Aloo or Aloo Tikka takes 20 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Tandoori Aloo or Aloo Tikka is a good option for you. The flavour of Tandoori Aloo or Aloo Tikka is tempting and you will enjoy each bite of this. Try this Tandoori Aloo or Aloo Tikka on weekends and impress your family and friends. You can comment and rate the Tandoori Aloo or Aloo Tikka recipe on the page below.

Tandoori Aloo or Aloo Tikka

Ingredients to make Tandoori Aloo or Aloo Tikka

  • 250 grams baby potatoes or regular potatoes
  • 2 tbsp hung curd or thick curd
  • 1 tbsp besan or gram flour (substitute 1 tbsp arrow root flour or corn starch or maize flour/corn meal)
  • 1 tsp Ginger-garlic paste
  • ½ tsp Ajwain/Carom Seeds
  • 1.5 tsp kashmiri red chili powder
  • ½ tsp garam masala powder
  • 1 tsp chaat masala powder
  • 1 tsp Coriander powder
  • ½ tsp kasuri methi, dry fenugreek leaves, crushed
  • 1 to 2 drops of natural color orange extract (optional)
  • black salt or regular salt as required
  • 2 tbsp Oil
  • 2 tbsp butter for brushing

How to make Tandoori Aloo or Aloo Tikka

  1. Rinse the potatoes very well. Brush or scrub the mud etc from them. First parboil or half cook 250 grams baby potatoes. If pressure cooking, then just pressure cook for 1-2 whistle.
  2. Drain the potatoes very well. Let them cool and peel them. Halve them if they are larger in size. Keep aside.
  3. Take ½ cup thick curd or hung curd in a mixing bowl. Add the following spices - 2 tsp ginger-garlic paste, ½ tsp ajwain/carom seeds, 1.5 to 2 tsp kashmiri red chili powder, ½ tsp garam masala powder, 1 tsp chaat masala powder, 1 tsp coriander powder/dhania powder, ½ tsp kasuri methi, crushed (optional), and black salt as required. Mix very well.
  4. now add 3 tbsp oil and 1 tbsp besan or gram flour. again mix very well. you can also add 1 to 2 drops of natural color orange extract. this is optional, mix again very well.
  5. Check the taste of the marination and add more black salt if required. now add the potatoes in the curd marination. mix very well. cover and allow to marinate for 30 minutes or for a couple of hours.
  6. Switch on the gas, place a coal on it, when the coal became hot and red.
  7. Thread the potatoes on the steel skewer.
  8. Roast the potatoes on the gas (direct heat ) and continue to roll the skewer for even roasting, apply some butter on it while roasting.
  9. Serve the aloo tikka with mint chutney accompanied with onion and lemon slices. you can also sprinkle some chaat masala on top of the tikka while serving.

My Tip:

We can roast it in pan and in oven at 250°C.

Reviews for Tandoori Aloo or Aloo Tikka (1)

Sunita Rohraa year ago

gr8
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