Ingredients (measuring cup used, 1 cup = 250 ml)
250 grams baby potatoes or regular potatoes
½ cup hung curd or thick curd
3 tbsp low fat cream
1 tbsp besan or gram flour (substitute 1 tbsp arrow root flour or corn starch or maize flour/corn meal)
2 tsp ginger-garlic paste or ¾ inch ginger + 5 to 6 small to medium garlic cloves, crushed to a paste in a mortar-pestle
½ tsp ajwain/carom seeds
1.5 to 2 tsp kashmiri red chili powder
½ tsp garam masala powder
1 tsp chaat masala powder
1 tsp coriander powder/dhania powder
½ tsp kasuri methi, dry fenugreek leaves, crushed (optional)
⅛ tsp or 2 to 3 pinches of turmeric powder (optional)
1 to 2 drops of natural color orange extract (optional)
black salt or regular salt as required
3 tbsp oil for pan frying
oil as required for brushing if grilling
how to make the recipe:
prepping and marination:
rinse the potatoes very well. brush or scrub the mud etc from them.
first parboil or half cook 250 grams baby potatoes. if pressure cooking, then just pressure cook for 1 whistle. drain the potatoes very well.
let them become warm and peel them. halve them if they are larger in size. keep aside.
take ½ cup thick curd or hung curd in a mixing bowl.
add the following spices – 2 tsp ginger-garlic paste, ½ tsp ajwain/carom seeds, 1.5 to 2 tsp kashmiri red chili powder, ½ tsp garam masala powder, 1 tsp chaat masala powder, 1 tsp coriander powder/dhania powder, ½ tsp kasuri methi, crushed (optional), ⅛ tsp or 2 to 3 pinches turmeric powder (optional) and black salt as required.
mix very well.
now add 3 tbsp low fat cream and 1 tbsp besan or gram flour. again mix very well.
you can also add 1 to 2 drops of natural color orange extract. this is optional.
mix again very well.
check the taste of the marination and add more black salt if required.
now add the potatoes in the curd marination.
mix very well. cover and allow to marinate for 30 minutes or for a couple of hours.
thread the potatoes on a skewer and place them on a tray which has been lined with a foil or butter paper.
place the tray in the oven which has been preheated at 250 degrees celsius for 10 to 15 minutes. grill the tikka at the same temperature of 250 degrees celsius till the potatoes become golden with a few charred spots.
whilst baking, remove the potatoes once or twice. turn over the skewers and brush with some oil.
heat 3 tbsp oil in a shallow frying pan.
coat each tikka with the marination and place them in the hot oil. you can fry in batches too.
on a low to medium flame fry them.
when one side becomes slightly crisp and cooked, turn each potato piece and fry their other sides.
fry till the potatoes become crisp and the marination masala coating the potatoes, has also become crisp and golden.
place them on a kitchen paper towel.
serve the aloo tikka with mint chutney accompanied with onion and lemon slices. you can also sprinkle some chaat masala on top of the tikka while serving.