Aloo tikka is a popular Indian restaurant appetizer made with baby potatoes, spices, herbs and yogurt. Serve it as a party snack or an appetizer with mint chutney.

Recipe Snapshot

  • Prep time: 45 minutes
  • Cook time: 15 minutes
  • Total time: 60 minutes
  • Yield: 4
  • Category: Snack
  • Cuisine: Indian

Ingredients

  • 250 grams (9 ounces) Baby potatoes ((or regular potatoes quartered))
  • ¼ teaspoon salt ((for boiling potatoes))
  • ¼ teaspoon Kashmiri red chilli powder
  • ½ teapoon garam masala
  • ¼ cup hung curd ((Greek yogurt))
  • 1¼ teaspoon ginger garlic paste
  • ½ to ¾ teaspoon red chilli powder (or paprika (adjust to taste))
  • ½ to ¾ teaspoon garam masala
  • ½ teaspoon coriander powder
  • ½ teaspoon chaat masala (or amchur powder / dried mango powder)
  • ½ teaspoon kasuri methi ((dried fenugreek leaves))
  • 1 to 1½ tablespoon besan ((gram flour or sattu - powdered roasted gram))
  • 1 tablespoon oil
  • ¼ teaspoon salt for the marinade ((adjust to taste))
  • 1 tablespoon butter (for brushing)
  • ¼ teaspoon salt ((adjust to taste))

Method

Preparation

  1. Wash potatoes under running water. Prick each potato twice with a toothpick so they absorb the flavors.
  2. Add them to a pot along with 3 to 4 cups of water. Also add red chili powder, garam masala and salt. Boil them till al dente, fully cooked but not mushy or too soft. Remove them and cool completely.
  3. While the potatoes cool, to a mixing bowl add all the ingredients - yogurt, oil, salt, ginger garlic paste, turmeric, red chilli powder, garam masala, coriander powder, chaat masala, kasuri methi and gram flour or sattu.
  4. Mix well and taste test. Adjust salt and spice to suit your taste. Also taste test the potatoes so you get to know how much more salt you need to add. Marinade has to be thick and not runny.
  5. Gently stir the potatoes into the marinade. Set aside for 35 to 40 mins.

How to make Tandoori Aloo Tikka

  1. Preheat the oven to 460 F or 240 C for 20 mins. Line a baking tray or place a wired rack over a baking tray. Thread the potatoes onto the skewers, shake off gently to remove the excess marinade and place them on the pan or on the rack.
  2. Grill them for 15 minutes. Turn the skewers to the other side and grill for another 10 minutes or so until the marinade forms like a crust.
  3. Move the rack to the top rack and broil for the last 2 to 3 minutes to get a slightly charred effect.
  4. Remove and quickly brush the tandoori aloo tikka with some soft butter.
  5. Sprinkle some chaat masala and serve with this Mint Chutney.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.