Achari Aloo Tikka Indian Tandoori Appetizer Carve Your Craving

Indian pickle is very different from the pickle we get here in the United States. The combination of spices like fennel, nigella seeds, mustard seeds, fenugreek, red chilies, and mustard oil makes this spice blend very unique in taste. It is a perfect balance of sweet, spicy, and tangy flavors. To make my life easy I always stock up on a jar of ready-made achari masala just like I have garam masala in my pantry. Everything tastes better with an Indian pickle. If you are a pickle fan like me do try my Achari paneer braided puff recipe.

This tandoori style tikka appetizer is made using a tandoor (high-temperature baking oven) at a restaurant. But it is very easy to make it the same way at home without any fancy big equipment or tandoor.

What is tikka?

Tikka refers to the process of marinating pieces of veggies or meat in a spicy yogurt based mixture before cooking. This process of making appetizers and curries is very popular in India. Today’s recipe achari aloo tikka literally translates to potatoes marinated in Indian pickling spices.

Ingredients to make achari aloo tikka

We need aloo i.e baby potatoes. I add onion and pepper for extra crunch. It is optional. Stick to baby potatoes and not any other variety for this recipe.

For marination

Yogurt – Thick consistency is needed and not runny. You can use homemade or store-bought dahi for this recipe. Greek yogurt works great! Roasted besan – Besan aka chickpea flour or channa dal flour will help the masala and the yogurt to coat on the veggies very well. I roast it slightly in a pan on a low heat until fragrant and brown, cool and use. Roasting helps get rid of raw flour smell and taste. Achari Masala – For convenience, I use a store-bought achari masala blend. You can easily find it in any local Indian grocery store or online. In case you want to make it at home, I have mentioned a detailed recipe and process to make your own achari masala below. Mustard oil – Mustard oil is as important as the pickling spice blend for this recipe. For making achari flavor appetizers, do not skip mustard oil. You heat the oil until hot, cool it down to lukewarm, and add it to the yogurt spices mixture. Other spices include extra red chili powder, turmeric, dried mango powder, ginger garlic paste, ajwain, fennel seeds, and Kalonji.

Step by step method to make Achari Aloo Tikka

Boil the potatoes until just done. I like to use my Instant pot or stovetop pressure cooker to boil the potatoes. Once they have cooled down a little and easy to handle, peel the skin off.

Crucial step- The Marination Plan ahead! Do not rush with this recipe. Marination will deepen the flavor of the masalas. Marinate the potatoes for at least 2-3 hours and maximum up to 48 hours in the fridge. Do taste the marination mixture after you mix it together and adjust any seasoning. It should have a stronger taste, meaning extra tangy, spicy, and a bit salty. Once you add the veggies the taste will automatically balance out after cooking.

Today I am sharing more than one way to make achari aloo tikka at home. You can marinate a variety of vegetables and enjoy it in your preferred method mentioned below.

Using air fryer or Mealthy Pot / Instant Pot air fryer attachment.

This is my favorite way to make any tandoori appetizer. It is mess-free and very convenient. This method results in perfectly cooked, crisp, and lightly charred aloo tikka exactly the way you get it at the Indian restaurant. I am using my Mealthy crisp lid to cook the marinated potatoes. It is a great attachment that sits directly on to your Instant Pot and is used for air frying purposes. This way I have one less appliance sitting on my kitchen counter.

Tandoori aloo in an air fryer

Baking Achari Aloo Tikka in an oven

Baking was my to-go method to make tandoori appetizers like potato and paneer tikka before I was introduced to an air fryer. Though home ovens do not have high temperatures like 900 deg F as a tandoor does, it still works great to make tikkas. The secret is to bake it at the highest temperature setting of your oven and then broil it shortly for crisp charred edges. This is my second preferred method to make tandoori tikka. If you do not have an air fryer make achari aloo tikkas in the oven. The big advantage of making it in the oven is that you can make a big batch of this tandoori aloo tikka in one go. The method Switch on your oven at 500 deg F or the maximum setting you have. Line a baking tray with foil and lightly brush it with oil. Place the potato, pepper, and onion pieces on it. Once it is pre-heated, bake on the lowest rack for 10-15 minutes rotating and flipping the veggies halfway. If the veggies don’t develop a charred top simply shift the pan to the top rack and broil on HIGH for few seconds. Keep a close look at the tikkas while broiling to avoid them to burn.

Cooking tikkas on the skillet

I use this method when I feel too lazy to start the oven or when I have to make a small batch of tandoori tikkas. Start by heating a flat non-stick pan or skillet on medium heat. Spray it lightly with oil. Once warm, place the marinated potatoes, peppers, and onions over the skillet. Now turn on the flame to high and cook for 30 seconds undisturbed. Now flip them and cook until you have a crisp charred outer covering. Do not lower the heat or else the tikkas will not get the charred look.

Making tikka over a grill.

You can make achari aloo tikka over a panini maker grill or an outside grill. I have a Cuisinart panini make and griddle. So, on that, I use the griddle settings at 425 deg F. Start by switching your grill on, at 400 deg F or higher setting. Once warm, brush the plates with oil. Now place the marinated pieces on the grill and let it cook for a minute undisturbed. Flip the pieces and cook on all sides until crisp on the outside.

Important notes to consider

What if you don’t have achari masala at home? Don’t worry, you can quickly make it with whole spices in minutes and use it as needed.

Homemade achari masala recipe.

20 Kashmiri Dry Red Chilies 1 teaspoon Hing 1 teaspoon Turmeric Powder 2 teaspoon dry ginger powder, sauth 2 tablespoons Coriander Seeds 6 tablespoons Fennel Seeds 4 tablespoons Cumin Seeds 3 tablespoons Yellow Mustard Seeds 1 tablespoon Onion Seeds, kalonji 1 teaspoon Fenugreek Seeds 1.5 tablespoons Dry Mango Powder 3 tablespoons salt, add more if needed

Method