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.
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
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5 reasons to make Tandoori Aloo
- Quick and easy
- Can be Vegan
- Gluten Free
- Feeds a crowd
- Easy to bake
PIN this Tandoori Aloo
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)
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 tsp Oil (5 tsp + 2 tsp for basting)
Marination :
- 200 g Hung yoghurt (use cashew curd for a vegan version)
- 1 tsp Salt
- 3 Tbsp Roasted chickpea flour(Besan)
- 1 tsp Ginger garlic paste
- 1 tsp Kashmiri chilli powder
- 1 tsp chaat masala
- 1 tsp tandoori masala
- 1/2 tsp Chaat Masala
- 1 tsp Coriander powder – 1 tsp
- 2 tsp kasuri methi (crushed well)
- 1 tbsp Lemon Juice
How to make Tandoori Aloo
- 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).
Stacy is hosting a Birthday Party Potluck for this edition of Sunday Funday. Check out what the other bloggers have brought to this virtual party
- Bhagar Rice from The Mad Scientist’s Kitchen
- Borage Sparklers, Both Boozy and Not from Culinary Adventures with Camilla
- Burmese-style Bean Thread Noodle Salad from Food Lust People Love
- Cheeseburger Sliders with Homemade Slider Buns from Karen’s Kitchen Stories
- Eggless Gajar Halwa Cake /Carrot Halwa Cake from Sneha’s Recipe
- French Macarons from Amy’s Cooking Adventures
- Greek Feta Spread (Kopanisti) from Palatable Pastime
- Maple Panna Cotta With Roasted Figs from Mayuri’s Jikoni
- Smoked Gouda Mac and Cheese from Making Miracles
- Tandoori Aloo Platter from Sizzling Tastebuds
Tandoori Aloo | Easy Party Appetisers
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.
Equipment
- Soup Pot
- Oven
- Colander
Ingredients
Main Ingredients:
- 350 grams Baby Potatoes See Tips / Notes below on how you can sub the baby potatoes
- 7 tsp Oil 5 tsp + 2 tsp for basting
Marination
- 200 g Hung yoghurt use cashew curd for a vegan version
- 1 tsp salt
- 3 Tbsp Chickpea flour Besan , roasted
- 1 tsp Ginger Garlic Paste
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Chaat Masala
- 1 tsp Tandoori masala
- 1/2 tsp Chaat Masala
- 1 tsp Coriander Powder
- 2 tsp Kasuri Methi crushed well
- 1 tbsp 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)
Tried this recipe?Let us know how it was!
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I could definitely make a meal of your tasty potatoes, Kalyani! They look wonderful!
thanks Stacy ! they do make a lovely meal
I would love to try this appetizer. It sounds delicious.
THanks Wendy!
Those potatoes look so amazing. I love all of the spices!
yay ! that’s so good..
Wow, super tempting, love tandoori aloo. Looks like you’ve also added broccoli and paneer too. Perfect party starter dish. I like the idea of marinating the potatoes overnight. So much easier to bake on the day of the party.
yes, it was a full on tandoori platter meal, Mayuri. As mentioned in the post I have added paneer and broccoli too.
I love the broccoli and paneer in this tandoori aloo platter! Just curious why not marinate with salt in the fridge? Must make some definitely bored of our everyday meal.
thanks Arch. the broccoli was for me and the little helper 🙂 salt releases water therefore marination would be runny and baking at that stage tends to make it super soggy !