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Tandoori Aloo is a gluten free snack made with marinated baby potatoes baked in a Tandoor (or an oven) and served with a spicy-tangy coriander mint sauce and a salad on the side.

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
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Prep Time 15 minutes
Cook Time 20 minutes
Marination Time 30 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Side Dish
Cuisine Indian, Punjabi
Servings 4 servings

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