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Aloo Tikka Recipe
Aloo Tikka is a smoky potato appetizer made with kitchen available ingredients. You can make it in minutes, and it always looks impressive when you serve it for guests. The potatoes get marinated in spiced yogurt, then grilled until they're golden and charred on the outside.
This recipe comes together quickly and doesn't need much work. You just need some marinating time, so it's perfect when you want something that looks fancy but is actually simple. Every bite has that spiced yogurt flavour, and the vegetables keep it fresh and tasty.
[feast_advanced_jump_to]About Aloo Tikka
Aloo Tikka is a potato appetizer made by marinating potatoes in spiced yogurt and then grilling them on the tawa. The potatoes stay soft and creamy inside while the outside gets a nice charred layer. It has a soft texture inside and that spiced yogurt flavour from the marinade.
This is really popular when you're hosting guests or want something more interesting than regular snacks. You eat it hot and crispy, and it tastes best when it's served right away. The nice thing is you can prepare it ahead and just grill it when guests arrive.
It's also easy to make it according to your taste preference. You can add paneer or cottage cheese to make it richer and you can mix in boiled corn or extra vegetables. Each time you try a variation it tastes a little different, so you can experiment and see what you like best.
I usually make Aloo Tikka when I'm expecting guests or when I want something that looks impressive but is actually quite easy to make.
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Aloo Tikka Ingredients
- Baby Potatoes - I use baby potatoes because they cook evenly. You can use regular potatoes too, just cut them into smaller pieces.
- Thick Yogurt - The yogurt is the base of the marinade and makes the potatoes tender and flavourful. It's really important for the taste.
- Onion and Capsicum - Onion and Capsicum add sweetness, crunch, and nice colour to the dish. They pair well with the spiced potatoes.
- Besan Flour - Besan Flour helps create a thicker coating on the potatoes. It also helps the spices stick better while you're grilling.
- Ginger Garlic Paste - It adds warm flavour to the marinade and gives it depth.
- Spice Powders - I use garam masala powder, red chili powder, tandoori masala powder, turmeric powder, cumin powder, and pepper powder. Each one adds its own flavor and color to the marinade.
- Ajwain - This adds aroma and interesting flavour. It also helps with digestion.
- Kasoori Methi - The dried herb flavour lifts all the other flavours and makes it taste authentic.
- Chat Masala Powder - I sprinkle this on top just before serving. It adds a tangy finish to every bite.
- Lemon Juice - This adds brightness and tang. It balances the richness of the yogurt and keeps everything fresh.
- Oil - Just enough so the outside turns crispy without getting greasy. You need oil for the spices to cook properly.
- Salt - It brings out all the flavours. I use regular table salt, but you can use black salt if you like.
How to make Aloo Tikka Step by Step
1.Take curd in a thin cloth and hang it for at least 2 hrs for the water to drain completely. The curd should be thick with no excess water.
2.Pressure cook baby potatoes for 3 whistles it should be cooked soft but not mushy. Peel the skin and prick holes with a fork or toothpick.
3.My potatoes were big so I cut them into half.You need not do this if its small.Get ready with all your ingredients. To a mixing bowl add hung curd.
4.Now add the spice mix listed under 'spice mix' in ingredients list. Add oil. Mix well
5.Add required salt. Add cubed onion, capsicum and potatoes. Check the marinate and add more salt if required.
6.Mix well, finally add lemon juice.Marinate for 30 minutes. Take your skewers. I used my metal skewer which came with my oven.
7.Insert the veggies alternatively. Toast on tawa until golden brown. Turn over in between and slowly cook so that it is evenly cooked on both sides.
Serve hot with green chutney, lemon wedges and onions.
Expert Tips
- Pressure Cooking - I cook baby potatoes for three whistles so they're tender all the way through. If you cook them too long, they get mushy and fall apart when grilling.
- Marinating Time - I marinate for at least 30 minutes. If you have time, marinating overnight makes a big difference to the flavour.
- Grilling - I wait until the tawa is quite hot before adding the potatoes. I let each side sit for a few minutes so you get that golden brown colour.
- Using Skewers - I use metal skewers because wooden ones can sometimes split the potato. Push gently when you insert them.
- Testing - I use a knife to check if it's done, the outside should be crispy and dark, but the inside should still be creamy.
Serving and Storage
Serve this hot and crispy with green chutney, fresh lemon wedges, and onions on side. You can just store any leftovers in an airtight container in the refrigerator for up to a day.
FAQS
1. Can I use regular potatoes?
Yes. Pressure cook them longer and cut them into smaller cubes so they cook through properly.
2. Can I skip the black salt?
Yes, you can use regular salt instead. It will still taste good.
3. Can I make this ahead?
Yes, you can prepare and marinate the potatoes ahead, just grill them when needed.
4. Can I add paneer?
Sure, you can add paneer to make it more filling. Use cubed paneer pieces.
5. Can I make it without skewers?
Yes, you can arrange the marinated potatoes directly on the tawa. It will taste good though the presentation will be different.
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📖 Recipe Card
Aloo Tikka Recipe
Ingredients
- 1 cup thick curd
- 15 nos baby potatoes
- ¾ cup big onion cut into cubes
- ¾ cup capsicum cut into cubes
- 1 tablespoon oil
- 2 teaspoon lemon juice
- salt to taste
- oil to fry
Spice mix:
- 1 tablespoon besan flour
- a pinch turmeric powder
- ½ teaspoon garam masala powder
- 1 teaspoon red chilli powder
- ½ teaspoon tandoori masala powder
- ½ teaspoon ajwain
- 1 and ½ teaspoon kasoori methi
- ½ teaspoon cumin powder
- ¾ teaspoon pepper powder
- ½ tablespoon ginger garlic paste
- ½ teaspoon chat masala powder
Instructions
- Pressure cook baby potatoes for 3 whistles it should be cooked soft but not mushy. Peel the skin and prick holes with a fork or toothpick.
- My potatoes were big so I cut them into half. You need not do this if its small. Get ready with all your ingredients. To a mixing bowl add hung curd.
- Now add the spice mix listed under 'spice mix' in ingredients list. Add oil. Mix well. Marinate for 30 mins.
- Add required salt. Add cubed onion, capsicum and potatoes.
- Mix well, finally add lemon juice. Take your skewers. I used my metal skewer which came with my oven.
- Insert the veggies alternatively. Toast on tawa until golden brown.
- Drizzle oil, turn over in between and slowly cook so that it is evenly cooked on both sides.
- Serve Aloo Tikka hot with green chutney, lemon wedges and onions.
Notes
- Pressure Cooking - I cook baby potatoes for three whistles so they're tender all the way through. If you cook them too long, they get mushy and fall apart when grilling.
- Marinating Time - I marinate for at least 30 minutes. If you have time, marinating overnight makes a big difference to the flavour.
- Grilling - I wait until the tawa is quite hot before adding the potatoes. I let each side sit for a few minutes so you get that golden brown colour.
- Using Skewers - I use metal skewers because wooden ones can sometimes split the potato. Push gently when you insert them.
- Testing - I use a knife to check if it's done, the outside should be crispy and dark, but the inside should still be creamy.
Nutrition
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