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.
Servings2 people
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 Facts
Aloo Tikka Recipe
Amount Per Serving (125 g)
Calories 223
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 16mg5%
Sodium 83mg4%
Potassium 513mg15%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 11g12%
Protein 7g14%
Vitamin A 2517IU50%
Vitamin C 81mg98%
Calcium 192mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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