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Tuesday 23 January 2018

Grilled Tandoori Aloo Tikka


          These are some yummy grilled Tandoori style Potato Tikka for some healthy tea-time indulgence. They are so simple and easy to dish out. It is a very common snack item found in many North Indian restaurants. They are also great as appetizers in any in-house party.

          So go ahead and give it a try in your own kitchen and enjoy them with green chutney, red chili tomato chutney and a dash of lime. You can also sprinkle some chaat masala or chili flakes over it. So check the step by step pictorial recipe to prepare this mouth watering small bites.




















  • 18-20 baby potatoes, parboiled with a pinch of salt
  • 1 cup hung yoghurt
  • 1 tsp. ginger-garlic paste
  • salt to taste
  • 2-3 tbsp. roasted gram flour
  • 1 tsp. roasted cumin powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. kasuri methi (dry fenugreek leaves), crushed
  • 1 tbsp. mustard oil
  • melted butter / oil for basting
  • few wooden skewers, soaked in water for an hour




















          In a bowl, mix together all the above mentioned ingredients. Add the parboiled potatoes and mix to coat well. Marinate for 2-3 hours in the refrigerator.

          Thread them into greased skewers and oven grill them for 25-30 minutes. Flip it over midway and baste with the leftover marinade or with some oil. 

          Brush again with melted butter / oil to the end product. Garnish with coriander leaves and serve as appetizers with green chutney / red chili tomato chutney.




                                  In a bowl, mix all the above mentioned ingredients. 






                         Add parboiled potatoes & mix to coat well. Marinate for 2-3 hours
                         in the refrigerator.



                                 Thread them into greased skewers. 



                     Oven grill them for 25-30 min. Flip midway & baste with leftover marinade 
                     or with some oil. 















                    Brush again with melted butter / oil to the end product. Garnish with 
                    coriander leaves & serve as appetizers with green chutney / red chili 
                    tomato chutney.


















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