Tandoori Aloo Tikka
Baby potatoes marinated in a delightful combination of yogurt and spices, threaded to skewers and cooked to create this heavenly appetizer. You can cook this tandoori aloo tikka in an oven or air-fryer.
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
- 1 lb Baby Potatoes (about 14)
- 2 cups Water
- 1/2 cup Red Bell Pepper cut into 2 inch pieces
- 1/2 cup Yellow Bell Pepper cut into 2 inch pieces
- 1/2 cup Onion cut into 2 inch pieces, layers separated
- 1/2 tsp Chaat Masala to garnish
- Lime wedges to garnish
Steaming Baby Potatoes
Put potatoes into a steamer basket. Add water to the inner steel pot of the pressure cooker and place the steamer basket inside it.
Lock pressure cooker lid in place. Set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 1 minute on High pressure. Set steam vent to Venting to quick-release pressure manually.
Transfer potatoes to a bowl and peel the skin. Discard the water in the inner steel pot and wipe it dry.
Prepare the marinade
In a separate large bowl, combine all ingredients for the marinade and mix well.
Add the peeled potatoes, onions, red and yellow bell peppers to marinade. Mix well and keep for 30 minutes.
Thread the potatoes, peppers and onions on the skewers altenating between each.
Pressure Cooker CrispLid Method:
Brush the CrispLid fryer basket with oil. Lightly brush the skewers on all sides with oil and place in the basket. Do not overcrowd, work in batches as needed.
Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet. Set CrispLid on top of inner steel pot and plug in. Set to 400°F and cook for 8 minutes. Turn the skewes and cook until lightly charred about 6 minutes more.
Sprinkle chaat masala and lime juice. Serve warm with mint cilantro chutney.
Grease lightly on the insides of the air fryer basket.
Arrange the sticks and cook at 180 degrees or 360F for 10 minutes.
Turn the sticks and cook for 7 more minutes.
Prepare a baking tray lined with parchment paper or foil.
Place a rack over top and preheat the oven to 400 degrees.
Place the skewers on the rack, then bake for 15-18 minutes until potatoes are well cooked.
Turn on your oven’s broiler and broil the Aloo Tikka for about 3-5 minutes to get the char marks. Keep your eye on the potatoes so that they don’t burn.
Sprinkle chaat masala and lime juice. Serve warm with mint cilantro chutney. These potatoes are best served immediately for that perfect crispy on the outside and melt-in-the-mouth on the inside taste.
Skewers: I used wooden skewers which I soaked in water for 30 minutes and broke them in a smaller size so they would fit in the air fryer or in the crisplid basket. You can use bamboo skewers too.
Marinade: Marinate for at least 30 minutes for the flavors to infuse well.
Calories: 229kcal | Carbohydrates: 37g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 838mg | Potassium: 891mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1263IU | Vitamin C: 109mg | Calcium: 83mg | Iron: 2mg