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Tandoori aloo
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Tandoori Aloo / Spiced Grilled Potatoes

Tandoori Aloo / Spiced Grilled Potatoes is a grilled dish made by marinating boiled baby potatoes in the marination made using yogurt, chickpea flour, ginger garlic paste and spices. The marinated potatoes are then grilled or baked in the preheated oven, or coal barbeque or pan and served hot with onion slices and mint coriander chutney. It is all time favorite appetizer with all age group. It is gluten free. 
Course Appetizer, glutenfree, Starters
Cuisine Indian, North Indian
Keyword afterschoolsnack, appetizer, babypotato, barbeque, festivalfood, glutenfree, grilled, nonfried, partyfood, picnic, potato, potluck, spiced, starter
Prep Time 20 minutes
Cook Time 20 minutes
1 hour
Total Time 40 minutes
Servings 4 people
Calories 270kcal

Ingredients

  • 12 baby potato Boiled and skin removed
  • 1 tsp red chili powder kashmiri red chili powder
  • 1 tsp turmeric powder haldi
  • 1 tsp carom seeds ajwain
  • 2 tsp chat masala
  • 2 tsp amchur powder dry mango powder
  • 1 tsp garam masala
  • 3 tsp coriander cumin powder dhania jeera powder
  • 1 tbsp oil
  • 4 tbsp yogurt curd
  • 4 tbsp chickpea flour besan, roasted
  • 2 tsp tandoori masala
  • 1 tbsp kasuri methi dry fenugreek leaves
  • 1 tbsp ginger garlic paste
  • 1 tbsp lemon juice
  • salt as per taste

Instructions

  • In a mixing bowl, add red chili powder, turmeric powder, carom seeds, chat masala, amchur powder, garam masala, coriander cumin powder, chickpea flour, tandoori masala. ( I forgot to add amchur powder in this step and have added it in the next step).
    Tandoori aloo
  • Add ginger garlic paste, kasuri methi, oil, lemon juice, yogurt and salt.
    Tandoori aloo
  • Mix the mixture well. The marination is ready.
    Tandoori aloo
  • Add the boiled baby potato. (I have not click the pick of the boiled baby potato. I have pressure cook the potato for 2 whistles with salt. Be careful the potato should not get soft, they should be firm and yet cooked. Remove the skin and prick the potato with fork). Coat the potatoes well with the marination. Cover and keep them aside for hour. 
    Tandoori aloo
  • Take wooden skewers (place them in cold water for 20 minutes before using for oven) and arrange the marinated potatoes. (if you do not want to use skewers you can place the marinated potatoes directly on the baking tray lined with baking paper for grilling).  Preheat the oven to 200 C. Place the skewers on the baking dish lined with baking paper. Brush it with oil. Cook them for 15 minutes or till brown from the edges. Turn them once after 7 minutes.  The spiced grilled potatoes or tandoori aloo is ready to serve.  Sprinkle some chat masala and tandoori masala on the potato and serve them with sliced onions.  (I have used less chili powder as we eat less spicy food. If you want more spicy potato add more chili powder and the colour of the marination will also be red). 
    Tandoori aloo

Nutrition

Calories: 270kcal | Carbohydrates: 48g | Protein: 7g | Fat: 5g | Cholesterol: 2mg | Sodium: 41mg | Potassium: 1088mg | Fiber: 6g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 48.3mg | Calcium: 60mg | Iron: 2.7mg