Tandoori Aloo | Easy Party Appetisers | Gluten Free

 Tandoori Aloo | Easy Party Appetisers | Gluten Free

What is Tandoori Aloo?

Tandoori Aloo (or Tandoori ‘Baby’ Potato) is a popular Gluten Free appetiser in the Indian (well, Punjabi) cuisine. Marinated baby potatoes baked to crispy Golden perfection in a Tandoor (or an oven), served with a spicy-tangy coriander mint sauce and a salad on the side. It often is served at parties / barbecue nights or even as a meal by itself. My family loves this, and we often make this for family celebrations or when we need a break from the usual Roti - Dal - Sabji. My kids love to wrap this with some roti / tortilla with some salad veggies and make their own DIY kind of wrap

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5 reasons to make Tandoori Aloo

• Quick and easy
• Can be Vegan 
• Gluten Free
• Feeds a crowd
• Easy to bake

If you like small bites like these, why don’t you check out the following healthy bites:

Sabudana Tikki | Sago Tikki

Shallow fried Sago Pearl patties / Sabudana patties - a Gluten Free and Vegan Snack 

Check out this recipe

Vegan Chocochip Orange Muffins (Airfryer Recipe)

Vegan, chocolate and Orange Cupcakes. Perfect as a snack or breakfast

Check out this recipe

Airfryer Roasted Chickpeas

Airfryer Roasted Chickpeas is a quick, delicious, healthy Vegan and Gluten Free snack to make anytime.

Check out this recipe

Airfryer Roasted Baby Potatoes

A delicious Gluten Free, Vegan side or snack made with Baby Potatoes and basic kitchen spices in an air-fryer.

Check out this recipe

Mango Channa Chaat

A quick, Oil-Free snack of Ripe Mango with boiled Chickpeas topped with spices

Check out this recipe

PIN this Tandoori Aloo

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6 Tips and tricks to make the BEST Tandoori Aloo

• Make sure you use old, NON-WAXY potatoes (the new ones with the greenish dull patches aren’t quite a fit for this)
• Don’t skimp on the marination time. Use ONLY greek yogurt / hung yoghurt for this. Use ONLY Roasted Chickpea flour for best results.
• No Baby potatoes, no problem. Simply chunk the large ones into equal sizes 
• Make sure you par boil (or lightly steam) the potatoes with skin in and few holes poked in the flesh to let the marination seep in fully
• Homemade spices are best to make this Tandoori Aloo. If you don’t have Tandoori Masala, follow the masala mix mentioned below for marination
• No oven, no Tandoor ? No problem. Make this in an air fryer too. (Baking time would slightly vary)

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Indian Snack / Appetiser : Tandoori Aloo

Prep time - 15 mins ; Bake time - 15-20 mins / batch ; Serves - 4 

Marination time - 30 mins

Cuisine/ Course : Indian, Snack , Spice level - medium ; Difficulty level - Easy

What you need to make Tandoori Aloo

PS - I made a huge batch of this Tandoori Aloo and used the same marination to make Tandoori Broccoli (similar to Tandoori Gobhi) and also Tandoori Panner, featured herewith in the platter.

Main Ingredients:

• 300 grams Baby Potatoes (See Tips above on how you can sub the baby potatoes)  
• 7 teaspoon Oil (5 teaspoon + 2 teaspoon for basting)

Marination :

• 200 g Hung yoghurt (use cashew curd for a vegan version)
• 1 teaspoon Salt  
• 3 tablespoon Roasted chickpea flour(Besan)
• 1 teaspoon Ginger garlic paste
• 1 teaspoon Kashmiri chilli powder
• 1 teaspoon chaat masala 
• 1 teaspoon tandoori masala
• ½ teaspoon Chaat Masala
• 1 teaspoon Coriander powder – 1 tsp 
• 2 teaspoon kasuri methi (crushed well) 
• 1 tablespoon Lemon Juice

How to make Tandoori Aloo

1. Blanch the baby potatoes in turmeric-tinted salt water till tender. prick them with a fork several times before blanching them. Drain in a colander and wait till the steam completely goes off.
2. Drain completely and wipe the baby potatoes gently with a kitchen towel or tissues of all excess water.  Peel them if not done already. Halve them
3. In a bowl, whisk yoghurt well with salt and all the spices for the marination plus half the oil. Add the blanched potato and gently mix so the marination is covered evenly. 
4. Cover tight and keep aside for 30-60 mins (refrigeration works best) . Without adding salt, you may marinate overnight too. 
5. Preheat the oven to 190C. Line a baking tray with foil / parchment / silpat. Brush the remaining oil gently over the  baby potatoes. Now place the individual potato pieces without overlapping and bake for 18-21 mins, basting them and overturning them mid-way till they are crisp. 
6. Repeat for another batch if your tray is smaller. 
7. Serve immediately / warm with green chutney or dahi wala chutney (Coriander-mint-yoghurt dip). 

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Tandoori Aloo | Easy Party Appetisers

Kalyani

Tandoori Aloo (or Tandoori ‘Baby’ Potato) is a popular appetiser in the Indian (well, Punjabi) cuisine. Marinated baby potatoes baked to crispy Golden perfection in a Tandoor (or an oven), served with a spicy-tangy coriander mint sauce and a salad on the side. It often is served at parties / barbecue nights or even as a meal by itself.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Marination Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer, Side Dish

Cuisine Indian, Punjabi

Servings 4 servings

Equipment

• Soup Pot
• Oven
• Colander

Ingredients

  

1x2x3x

Main Ingredients:

• 350 grams Baby Potatoes See Tips / Notes below on how you can sub the baby potatoes
• 7 teaspoon Oil 5 teaspoon + 2 teaspoon for basting

Marination

• 200 g Hung yoghurt use cashew curd for a vegan version
• 1 teaspoon salt
• 3 tablespoon Chickpea flour Besan , roasted
• 1 teaspoon Ginger Garlic Paste
• 1 teaspoon Kashmiri Chilli Powder
• 1 teaspoon Chaat Masala
• 1 teaspoon Tandoori masala
• ½ teaspoon Chaat Masala
• 1 teaspoon Coriander Powder
• 2 teaspoon Kasuri Methi crushed well
• 1 tablespoon Lemon Juice

Instructions

 

• Blanch the baby potatoes in turmeric-tinted salt water till tender. prick them with a fork several times before blanching them.
• Drain in a colander and wait till the steam completely goes off
• Drain completely and wipe the baby potatoes gently with a kitchen towel or tissues of all excess water.  Peel them if not done already. Halve them
• In a bowl, whisk yoghurt well with salt and all the spices for the marination plus half the oil. Add the blanched potato and gently mix so the marination is covered evenly.
• Cover tight and keep aside for 30-60 mins (refrigeration works best) . Without adding salt, you may marinate overnight too.
• Preheat the oven to 190C. Line a baking tray with foil / parchment / silpat. Brush the remaining oil gently over the  baby potatoes. Now place the individual potato pieces without overlapping and bake for 18-21 mins, basting them and overturning them mid-way till they are crisp.
• Repeat for another batch if your tray is smaller.
• Serve immediately / warm with green chutney or dahi wala chutney (Coriander-mint-yoghurt dip).

Notes

• Make sure you use old potatoes (the new ones with the greenish dull patches aren’t quite a fit for this)
• Don’t skimp on the marination time. Use ONLY greek yogurt / hung yoghurt for this.
• No Baby potatoes, no problem. Simply chunk the large ones into equal sizes 
• Make sure you par boil (or lightly steam) the potatoes with skin in and few holes poked in the flesh to let the marination seep in fully
• Homemade spices are best to make this Tandoori Aloo. If you don’t have Tandoori Masala, follow the masala mix mentioned below for marination
• No oven, no Tandoor ? No problem. Make this in an air fryer too. (Baking time would slightly vary)

Keyword Appetiser, Baby Potato, Can be Vegan, Finger food, Gluten Free, Kids Food, Party Ideas, Quick Snack

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