TANDOORI ALOO TIKKA
️🕒Ready in 50 minutes
👥Serves 4 people
Savor the bold and vibrant flavors of tandoori aloo tikka, a delicious vegetarian appetizer that’s packed with spices. Baby potatoes are marinated in a yogurt-based mixture, infused with earthy spices like cumin, coriander, and garam masala, along with a hint of chili for heat. After soaking up these rich flavors, the potatoes are grilled or roasted until they’re golden, slightly crispy on the outside, and tender on the inside. Finished with a squeeze of fresh lime juice and a sprinkle of chaat masala, these tandoori aloo tikka bites are both smoky and tangy—a perfect snack or starter to enjoy with mint chutney or as part of a festive spread.
INGREDIENTS
1 lb baby potatoes
2 cups water
½ cup red bell pepper, cut into 2-inch pieces
½ cup yellow bell pepper, cut into 2-inch pieces
½ cup onion, cut into 2-inch pieces, layers separated
½ tsp Chaat Masala, to garnish
Lime wedges, to garnish
Marinade
½ cup Greek yogurt
1 tbsp vegetable oil
½ tbsp ginger paster
½ tbsp garlic paste
2 tsp Kashmiri red chili powder
½ tsp ground turmeric
1 tsp coriander powder
1 tsp garam masala
1 tsp chaat masala
1 tsp salt
½ tbsp dried fenugreek leaves
1 tbsp gram flour
INSTRUCTIONS
Steam the potatoes in a pot of water until they are fully cooked but not too soft or mushy. Remove them from the water, cool and, peel the skin.
In a bowl, add all the ingredients for the marinade and mix well. Add the peeled potatoes, onions, red and yellow bell peppers to the marinade. Mix well and let it rest for 30 minutes.
Soak wooden skewers in warm water for 30 minutes. Cut them to sizes that fit in your air fryer.
Thread the marinated potatoes, peppers, and onions onto the soaked skewers.
Line an air fryer basket with parchment paper. Lay the sticks in the air fryer and spray with oil. Cook at 360°F for 10 minutes. Turn the sticks and cook for 7 more minutes.
Sprinkle chaat masala and lime juice on top. These potatoes are best served immediately.
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