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Tandoori Aloo (Gluten Free Oven Roasted Potatoes)
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4.93 from 14 votes

Tandoori Potatoes (Tandoori Aloo / Oven Roasted Potatoes)

Tandoori Potatoes is a mouth-watering, spicy and flavorful Indian appetizer or snack recipe prepared using potatoes and aromatic spices.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Snack, Starter
Cuisine: Indian
Servings: 4
Calories: 399kcal
Author: Kushi

Ingredients

  • 5 Potatoes
  • ⅔ cup Yogurt
  • 2 to 3 Green chilies or jalapenos, finely chopped, adjust to taste
  • 4 cloves Garlic minced
  • 1 inch Ginger grated
  • 1 teaspoon Red chile powder
  • 1 teaspoon Dried mint leaves
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Chat Masala or Amchur Powder or 1 teaspoon Lemon juice
  • 2 teaspoon Tandoori Masala powder
  • ½ Onion chopped lengthwise
  • 1 ½ teaspoon Salt
  • ¼ cup Chickpea flour
  • Vegetable oil to drizzle while cooking

Instructions

Step I

  • Peel the skin of potatoes and cut them into cubes. Wash them and microwave for 5 minutes. You can even boil them till its partially cooked.
    5 Potatoes

Step II

  • In a pan add ¼ cup of chickpea flour and saute till the raw smell goes off.
    ¼ cup Chickpea flour

Step III

  • In a bowl, add all the remaining ingredients mentioned in the list except the onion and vegetable oil and mix well. Add the boiled potatoes to it and mix again so that the potatoes are coated well in the masala. You can bake this immediately or keep this aside for 30 minutes or refrigerate it overnight, and bake it the next day.
    ⅔ cup Yogurt, 2 to 3 Green chilies, 4 cloves Garlic, 1 inch Ginger, 1 tsp Red chile powder, 1 tsp Dried mint leaves, ½ tsp Turmeric powder, ½ tsp Chat Masala, 2 tsp Tandoori Masala powder, 1 ½ tsp Salt

Step IV

  • Preheat the oven to 375 degrees F.
  • In a baking tray grease oil and spread some onion that is chopped. Place the marinated potatoes, remaining onions and drizzle oil and bake for about 20 to 25 minutes or until its done.
    ½ Onion, Vegetable oil
  • You can drizzle oil again if required in another 10 minutes and flip the potatoes. This step is optional.
  • Tandoori Potatoes are now ready. Serve hot with your favorite chutney, tomato ketchup and enjoy. You can also squeeze in some lemon juice just before serving.

Notes

  • For more enhance flavors marinate and keep it overnight and bake the next day.
  • I have used Tandoori chicken masala from Everest. Use any tandoori masala powder of your chocie.
  • You can bake it for about 10 to 12 minutes in OTG or till its done.
  • I have used russet potatoes. The potatoes that you get here in USA really works the best. You can even use baby potatoes in this recipe.
  • Vary the spices as per your taste.

Nutrition

Calories: 399kcal | Carbohydrates: 57g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 990mg | Potassium: 1287mg | Fiber: 8g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 57mg | Calcium: 84mg | Iron: 3mg