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Home / Recipes / Tandoori Aloo or Aloo Tikka

Photo of Tandoori Aloo or Aloo Tikka by Rita Arora at BetterButter

Tandoori Aloo or Aloo Tikka

Rita Arora
20 minutes
Prep Time
20 minutes
Cook Time
3 People
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • North Indian
  • Grilling
  • Appetizers
  • Healthy

Ingredients Serving: 3

  1. 250 grams baby potatoes or regular potatoes
  2. 2 tbsp hung curd or thick curd
  3. 1 tbsp besan or gram flour (substitute 1 tbsp arrow root flour or corn starch or maize flour/corn meal)
  4. 1 tsp Ginger-garlic paste
  5. ½ tsp Ajwain/Carom Seeds
  6. 1.5 tsp kashmiri red chili powder
  7. ½ tsp garam masala powder
  8. 1 tsp chaat masala powder
  9. 1 tsp coriander powder
  10. ½ tsp kasuri methi, dry fenugreek leaves, crushed
  11. 1 to 2 drops of natural color orange extract (optional)
  12. black salt or regular salt as required
  13. 2 tbsp oil
  14. 2 tbsp butter for brushing


  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.

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Sunita Rohra
Sunita Rohra   Jul-22-2016


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