How to make Achari Aloo Tikka - SK Khazana -

The tanginess of the mixed pickle paste is the highlight of this aloo tikka

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Baby potatoes (बेबी आलू), Mixed pickle paste

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Achari Aloo Tikka - SK Khazana checkout Baby Potatoes in Tamarind Sauce, Aloo Gol Matol, Aloo Tuk, Sea Salt Roasted Baby Potatoes . You can also find more Snacks and Starters recipes like Potato Omelette Sesame Gold Coin Cheese Crackers Honey Peanut Rolls

Achari Aloo Tikka - SK Khazana

Achari Aloo Tikka - SK Khazana Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Achari Aloo Tikka - SK Khazana Recipe

  • Baby potatoes boiled and peeled 20

  • Mixed pickle paste 2 1/2 teaspoons

  • Hung yogurt 1/4 cup

  • Ginger-garlic paste 1 1/2 teaspoons

  • Roasted gram flour 1 1/2 teaspoons

  • Salt to taste

  • Chaat masala 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Dried fenugreek leaves (kasoori methi) powdered 1/4 teaspoon

  • Mustard oil 1 tablespoon

  • Butter for basting

  • coriander sprig for garnish

  • Green chutney to serve


Step 1

Take hung yogurt in a bowl, add ginger-garlic paste, roasted gram flour, salt, chaat masala powder, red chilli powder, turmeric powder, garam masala powder, dried fenugreek powder, mixed pickle paste and mustard oil, and whisk well.

Step 2

Add the potatoes to this paste and mix well. Set aside to marinate for 15-20 minutes.

Step 3

Preheat at 180˚C and grease a baking tray with butter.

Step 4

Keep each potato on the baking tray, taking care they do not touch each other. Keep the tray in the preheated oven and bake for 15-20 minutes.

Step 5

Brush with butter and transfer to a serving plate, garnish with coriander sprigs and serve hot with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.