Aloo tikka recipe | Tandoori aloo tikka | Tandoori potatoes

Aloo tikka formula – Grilled baby potatoes in Red Indian style. Aloo tikka is usually found on Compass north Indian restaurants menu as a starter. If you stimulate ever been fascinated at the try and aroma of these tandoori aloo tikka then this recipe may be for you. They savor delicious and mouth melting with all the flavors of spices infused in them. They can be served as a newbie, evening snack and even goes well as a party snack.

Traditionally tandoori foods were grilled in a tandoor, a corpse oven in which the foods were grilled on a charcoal gray fire. These tandoor ovens impart a single smoky aroma to the foods barbecued in it. In restaurants these tandoori aloo tikka are made in tandoori oven or atleast grilled in a electric oven and so smoked using the dhungar menthod to lend them that unique aroma.

For this tandoori aloo tikka recipe, I roughly followed my restaurant style tandoori chicken and chicken tikka recipe on the blog.

This recipe uses curd, if you do non prefer the aloo and curd combo for kids, then you can try this simple cocker potato fry recipe for kids

How to make tandoori aloo tikka

1. Wash and peel the potatoes. I halved the big ones, to make all of them the same size. Seethe or steamer them. I steamed them in my pressure cooker until al dente and non mushy. To check if they are cooked, I cock up with a branch and check.

2. Append the yoghourt to a mixing bowl. I strained the yogurt instantly and used. But this hung curd or greek yogurt works the best.

3. Add the rest of the ingredients and mix. I used this homemade garam masala.

4. Add 1 tbsp besan and oil. Check the consistency of the paste. If it is wasp-waisted, then add the rest of the besan.

5. Taste the marinade to stay if there is enough Strategic Arms Limitation Talks and spice. You can add aweigh more of whatever of the ingredients if needed.

6. Add your boiled potatoes.

7. Marinate and pose aside for 30 to 45 proceedings in a cool place to prevent sourness. You tush also refrigerate them. But infrigidation of potatoes converts the amylum to sugars, which is not good for the dead body in the end. Rinsing your skewers and set aside to dry.

8. Preheat the oven to 240 C for about 20 mins. Line the marinated indulg potatoes on to the skewers. Grease your tray and grille them for 15 to 25 proceedings. After 15 minutes, turn the skewers around. Grille for some other 10 to 15 transactions. The timings English hawthorn vary slenderly contingent the sizing of your aloo and the body of the marinate. I too like to add a few slices of onions to the tray which amaze charred and impart a good flavor.

9. You can as wel grill these on a oiled grill pan or just a tawa. But the marinade sticks up a routine and but that adds aroma to the tandoori aloo.

Smudge extraordinary butter over the hot tandoori aloo tikka.

Serve sweltry with onion and lemon wedges and green chutney.

Tandoori aloo tikka recipe

• ▢ 250 grams baby potatoes / aloo
• ▢ ¼ cup curd thick or greek yogurt / hung curd
• ▢ 1 ¼ tsp ginger ail paste
• ▢ ½ to ¾ tsp red chilli pulverization / paprika
• ▢ ½ to ¾ tsp garam masala
• ▢ ½ tsp coriander pulverise
• ▢ ¼ to ½ tsp chat masala or amchur powder / dry mango tree powder
• ▢ ¼ tsp kasuri methi / fenugreek leaves (only a pinch if powdered), crushed
• ▢ 1 ½ tbsp besan / chick pea flour
• ▢ 1 tbsp oil
• ▢ Common salt every bit required

Preparation

• ▢

  Wash and peel aloo. Steam or boil them until Alabama dente. Pricking them gently with fork.

• ▢

  Set up the marinade by intermixture all the rest of the ingredients in a bowl.

• ▢

  Add the potatoes to the marinade. Mix them. Set aside for 35 to 40 mins.

• ▢

  Rinse the skewers and preheat the oven to 240 C for 20 mins. You can besides grill these on a tawa operating theater grill pan.

Grilling tandoori aloo tikka

• ▢

  Line the aloo on to skewers. Place them on a baking hot sheet and grille for 15 mins. And so turn the skewers and grill for another 10 to 15 mins or as necessary.

• ▢

  Once cooked, brush them with butter.

• ▢

  Service tandoori aloo scorching or warm with chutney.

Alternative quantities provided in the formula circuit board are for 1x simply, original formula.

For best results travel along my elaborate gradual photo instructions and tips above the formula card.

Nutrition Facts

Aloo tikka formula | Tandoori aloo tikka | Tandoori potatoes

Amount Per Serving

Calories 106 Calories from Abdominous 36

% Day-after-day Value*

Fat 4g 6%

Sodium 12mg 1%

Potassium 286mg 8%

Carbohydrates 13g 4%

Fiber 2g 8%

Protein 3g 6%

Vitamin A 100IU 2%

Vitamin C 12.7mg 15%

Ca 27mg 3%

Iron 0.9mg 5%

* Pct Daily Values are supported a 2000 gram calorie diet.

© Swasthi's Recipes

Close to swasthi

I'm Swasthi Shreekanth, the formula developer, food lensman & food writer derriere Swasthi's Recipes. My object is to assistant you cook great Amerindian language food for thought with my clock-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & many much at home. Whether you are a novice or an experienced cook I am sure Swasthi's Recipes will assist you to enhance your cooking skills.
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