How to make Tandoori Aloo Tikka recipe at home- Aloo tikka is a north-Indian specialty starter food with amazing flavors of so many delicious spices. They are usually served in evening snacks. This recipe is often ordered in restaurants and is a very tasty dish.
To know more evening snacks recipes, you can see: Stuffed Onion Rings, Wai Wai Noodles, Veg Potato Nuggets Recipe, Potato Vermicelli Cutlet, Cheese Exotica Fingers
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Make this delicious starter recipe at home following the ingredients and steps and can be made for parties to serve your guests as well.
You can also check out: Veg Frankie Recipe, Bread Rolls from Left-over Bread, Veg Suji Buns, Samosa, Spring Roll Sheets, Khasta Kachori Recipe etc
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Tandoori Aloo Tikka
Tandoori aloo tikka can be served as snacks recipes in party or evening. It's very tasty and everyone gonna like it.
Print Pin RatePrep Time: 15 minutes
Cook Time: 1 hour
Servings: 4 people
Calories: 158
Ingredients
- 1/2 kg Baby Potatoes boiled
- 1 cup hung curd
- 2 tbsp Gram Flour
- 1 tbsp Kasuri Methi
- 1 tsp Carrom Seeds
- 1/2 tsp Turmeric Powder
- 1 tsp Black Salt
- 1/2 tsp Chaat Masala
- 1 tsp Red Chilly Powder
- 1 tsp Coriander Powder
- 1 tbsp Fresh Malai
- 1 tbsp ginger garlic paste
- 1 tsp garam masala
- oil for shallow frying
For Garnishing
- lemon juice
- chaat masala
Instructions
Take boiled baby
potatoes and cut horizontally into half. Keep aside
In a mixing bowl add hung curd, fresh
cream, coriander powder, red chilly powder, turmeric powder, kasuri methi,
garam masala, carom seeds, chaat masala, black salt, ginger garlic paste, gram
flour, black salt and mix it well with
wired whisk till the mixture becomes smooth and creamy.
Add cut baby potatoes and gently mix it
well so that all the spices get coated well. Do not apply pressure while mixing
otherwise potatoes may get break.
Now keep the mixture in a fridge for 45
minutes to 1 hour for marination.
After 45 minutes take out the potato
a mixture from the fridge and lets tawa fry it.
Heat 1 tbsp oil in a pan and add marinated
potatoes one by one in the pan and cook on medium-low flame all around till it
becomes crisp and brown in color.
Do not fry all the potatoes at once, fry in
batches for nice crispy and brown color.
Squeeze the lemon and sprinkle some chaat
masala on top.
Tandoori Aloo Tikka is ready to serve.
Serve hot with green chutney.
See Recipe Video
Nutrition
Serving: 1person | Calories: 158kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 632mg | Potassium: 666mg | Fiber: 4g | Sugar: 4g | Vitamin A: 261IU | Vitamin C: 26mg | Calcium: 89mg | Iron: 1mg
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