How to make Achari Aloo Tikka - SK Khazana -
The tanginess of the mixed pickle paste is the highlight of this aloo tikka
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 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.
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
Method
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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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 www.sanjeevkapoor.com 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.
