Aloo tikka are tandoori potato skewers

Tandoori Aloo Tikka

By Swasthi on March 4, 2022, Comments, Jump to Recipe

Make these amazingly delicious and crisp Aloo Tikka at home. Serve them as an appetizer or a party snack with this Mint chutney. Aloo tikka is a North Indian appetizer mostly popular in the restaurants and not in the households. Most kids love this not only because they are so much fun to enjoy but also because they are super duper delicious with a burst of tandoori flavors. I will show you how easy it is to make these aloo tikka in your oven, air fryer and even in a pan.


Tandoori Aloo tikka skewers

Want to know what is aloo tikka and why is it so popular in the restaurants?

About Aloo Tikka

Aloo tikka are Indian style grilled potatoes that are marinated first with spiced yogurt and then char grilled to perfection in a Tandoor, a clay oven. So aloo tikka are nothing but Tandoori potatoes which are crisp on the outside, soft inside with a burst of Indian flavors.

Aloo is an Indian word for ‘potatoes’ & tikka is any piece of food that is grilled. We have the Chicken tikka, Paneer tikka, Mushroom tikka and then this aloo tikka. All of these dishes have 2 similarities, one – the tandoori masala i.e the combination of spices and two – they are grilled.

Indian restaurants are equipped with Tandoor, clay oven which none of us have at home. So we grill these aloo tikka in an oven, air fryer or in a grill pan.

Making these tandoori recipes at home is easy and you will get close results of what you get in the restaurants but not the same. So for best results we smoke the foods after we grill which imparts the same restaurant smoky flavors and this step is optional.

While the other tikka recipes are made by simply marinating the raw ingredients, this recipe requires precooking potatoes due to their nature. Boiled potatoes are marinated and then grilled to perfection.

These tandoori aloo tikka are best served immediately with Mint chutney or this Green chutney. Kids will love these in Kathi rolls with the chutney & fresh veggies or in these Wraps with some yogurt or mayo.

Aloo tikka recipe made with tandoori masala

How to Make Tandoori Aloo Tikka (Stepwise photos)

Preparation

1. Wash and peel the 250 grams baby potatoes. Halve the big ones, to make all of them the same size. Prick each potato twice with a tooth pick so salt enter the potatoes while boiling. Add half teaspoon salt to a pot along with 3 to 4 cups water and boil the potatoes al dente, fully cooked but not mushy or too soft. Remove them and cool completely.

Wash and peel the potatoes

2. Add ¼ cup Greek yogurt (thick yogurt) to a mixing bowl. Make sure your yogurt is not sour. I strained this homemade yogurt instantly and used. But this Hung curd or Greek yogurt works the best.

Add the yogurt to a mixing bowl

3. Add the following ingredients:

  • 1¼ teaspoon ginger garlic paste
  • ½ to ¾ teaspoon garam masala
  • Salt as required
  • ½ to ¾ teaspoon Kashmiri red chilli powder
  • ¼ teaspoon turmeric
  • ½ teaspoon coriander powder
  • ¾ to ½ teaspoon chaat masala 
  • ½ teaspoon kasuri methi (I had only powdered so used ¼ tsp)
add ingredients

4. Mix all of the ingredients. Add 1 tablespoon besan or sattu (roasted gram flour) and 1 tablespoon oil. Check the consistency of the paste. If it is runny, add another half tablespoon.

add besan

5. Taste test and add more salt and spices if you desire. The marinade has to be thick enough to coat the potatoes. It should not be runny.

Taste the marinade

6. Add your boiled potatoes.

Add boiled potatoes

7. Marinate and set aside for 30 to 45 minutes in a cool place. Leaving in warm place is going to make your marinade sour.

Marinate

Grill Aloo Tikka in Oven

8. Preheat the oven to 460 F or 240 C for about 20 mins. Thread the marinated baby potatoes on to the skewers. Shake off gently to remove the excess. Grease your tray and grill them for 15 to 25 minutes. After 15 minutes, turn the skewers to the other side. Grill for another 10 to 15 minutes. The timings may vary slightly depending on the size of your aloo and the consistency of the marinade. I also like to add a few slices of onions to the tray which get charred and impart a good flavor.

Grease your tray and grill them

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

oiled grill pan

Smear some butter over the hot tandoori aloo tikka. Serve hot with onion and lemon wedges and green chutney.

tandoori aloo tikka recipe

Related Recipes

Recipe Card

tandoori aloo tikka

Tandoori Aloo Tikka Recipe

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.
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For best results follow the step-by-step photos above the recipe card

Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Servings4
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 250 grams Baby potatoes (or regular potatoes quartered)
  • ½ teaspoon salt (for boiling potatoes)
  • ¼ cup Greek yogurt or hung curd
  • teaspoon ginger garlic paste
  • ½ to ¾ teaspoon red chilli powder or paprika
  • 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

Instructions

Preparation

  • Wash potatoes under running water. Prick each potato twice with a toothpick so they absorb some of the salt.
  • Add them to a pot along with 3 to 4 cups of water and ½ teaspoon salt. Boil them till al dente, fully cooked but not mushy or too soft. Remove them and cool completely.
  • While the potatoes cool, to a mixing bowl add all the ingredients – yogurt, oil, ¼ teaspoon salt, ginger garlic paste, turmeric, red chilli powder, garam masala, coriander powder, chaat masala, kasuri methi and gram flour or sattu.
  • 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.
  • Gently stir the potatoes into the marinade. Set aside for 35 to 40 mins.

Grilling Tandoori Aloo Tikka

  • 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.
  • 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.
  • Move the rack to the top rack and broil for the last 2 to 3 minutes to get a slightly charred effect.
  • Remove and quickly brush the tandoori aloo tikka with some soft butter.
  • Sprinkle some chaat masala and serve with this Mint Chutney.

Notes

  1. If you do not have Greek yogurt you can make your own by following this Hung curd recipe.
  2. I love to add some sliced onions to the pan while I grill these as grilled onions impart a great sweet aroma. You can also use some diced bell peppers and onions (layers separated). Just add them to the marinade along with potatoes.
  3. You can also steam cook the potatoes instead of boiling them with salt. But boiling them with salt will season the potatoes well.
  4. The left over marinade can be used for grilling another batch of veggies like cauliflower, mushrooms or even paneer.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Tandoori Aloo Tikka Recipe
Amount Per Serving
Calories 128 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 8mg3%
Sodium 335mg15%
Potassium 312mg9%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 168IU3%
Vitamin C 12mg15%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Tandoori Aloo Tikka

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often 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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Your recipes are too good….i just want to know why salt does not enter into potatoes while marinating for tandoori aloo…i have followed same steps but did nit get salt inside

5 stars
hey your all recipes are very amazing and easy to understand, i really like the way you make it simple especially for beginners. i am always up to see more of you.

it is not in hidi