Tandoori Aloo | Spicy Marinated Potatoes Roasted, Fried or BBQ’d

More’ish, this dish will not last long in your kitchen

Aloo Tikka | Tandoori Aloo

Who doesn’t like tandoor-style dishes? Although we can’t normally have a tandoor oven at home, cooking tandoor dishes in the oven or on the stove top, even on the BBQ, is very possible. These Tandoor Potatoes are amazing – don’t expect them to last very long in your kitchen. A perfect snack, or a side dish for your meal.

Are you are looking for Potato recipes? Try Aloo Gobi, Potato Subzi, and Aloo Palak Subzi.

You might like to browse our other Potato recipes, and our Snack recipes. You will find all of our Indian recipes here. And explore our Early Autumn dishes.

Aloo Tikka | Tandoori Aloo

Tandoori Aloo | Spicy Marinated Potatoes Roasted, Fried or BBQ’d

15 – 20 tiny/baby potatoes

3 – 4 Tblspn thick yoghurt – use a thick Indian yoghurt if you can, otherwise drain it for an hour
1 tspn besan (chickpea flour)
1 tspn tandoori masala, or substitute garam masala
0.5 Tblspn garlic ginger paste
1 tspn Indian red chili powder (or to taste)
1 tspn Kashmiri chilli powder
0.5 tspn coriander powder
0.5 tspn turmeric powder

oil or ghee

lemon juice
black salt or salt
Chaat Masala

Boil the potatoes until almost cooked but not quite, they are still a little firm. Slip the skins off if desired, and cut the potatoes in 2.

Prepare the paste by combining all of the remaining ingredients with the yoghurt. Add the potatoes to the yoghurt, mix gently and marinate for at least 1 hour and up to 12 hours/overnight.

Oven Baking Method
Heat the oven to 210C.

Either grease an oven pan or tray, or line with foil for easy cleanup. Place the potatoes on the tray and bake 20 minutes, turning over half way through – perhaps it will take less time if you are using a fan forced oven.

Stove Top Method
Heat some ghee in a large frying pan on the stove. Add the potatoes, cooking in batches, occasionally turn them gently, and cook until they are browned and crispy on the outside.

BBQ Method
Thread the potatoes on long skewers, leaving space between them. Grill on the BBQ Hot Plate or over coals until browned and crispy on the outside.

To finish
When they are cooked and crispy on the outside, remove from the oven and place on a serving dish. Sprinkle with salt or black salt, chaat masala and lemon juice.

Serve hot with chutney – mint chutney or coriander chutney is delicious – and some raw onion or onion quickly pickled in lemon juice with chaat masala, salt and chilli powder.

Aloo Tikka | Tandoori Aloo

recipe notes and alternatives
Use paneer, broccoli or cauliflower in place of the potatoes.







Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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