Achari Aloo Tikka Recipe

A delicious Indian vegetarian appetizer with beautiful spice mix of Mix pickle brings out a perfect balance of sweet, tangy, sour and spicy flavour in roasted potatoes.

Ingredients

• 500 gms Baby Potatoes (about 30 in number), bwashed, boiled and peeled
• 1 small Red Bell Pepper, cubed into 1.5” pieces
• 1 medium Onion, cubed into 1.5” pieces

For Marinate

• 1 tbsp Mustard Oil
• 9 tbsp Yogurt, thick consistency
• 2 tbsp Besan or Gram Flour, roasted
• 1 tsp Ginger, grated
• 1 tsp Garlic, minced
• 1 tbsp Cee Pee Kashmiri Red Chilli Powder
• 1 tbsp Cee Pee Mix Pickle
• ¼ tsp Black Salt
• 1 tsp Cee Pee Amchoor Powder
• 1/8 tsp Cee Pee Turmeric Powder
• 1 tsp Cee Pee Coriander Powder
• Salt to taste

Method

1. In a pan, heat some mustard oil and switch off the flame. Keep it aside to cool down until slightly warm.
2. In a large bowl, mix all other ingredients including yogurt, spices,mix pickle and give it a good mix until you get a smooth mix.
3. Now add cooled mustard oil and mix again. Time to taste marinate and adjust the seasoning.
4. Next, put in the vegetables and using your hands or a large spoon, gently mix the ingredients to coat veggies generously.
5. Cover the bowl and let it sit in the fridge for about 2 hours for flavours to absorb.
6. In an air fryer, arrange an aluminium foil along the base and sides. Put in the marinated veggies and slide in the basket.
7. Adjust the temperature at 250 degree Celsius and let it cook for 6 minutes. Take out onions and peppers and let the potatoes cook for another 6-7 minutes until they get crisp skin and slight charring.
8. Arrange the veggies and potatoes in a serving dish and serve fresh and hot with chutneys, salad and lemon wedges.

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