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Thursday, October 5, 2017

Tandoori Aloo Bites ~ Tandoori Potato Bites

Tandoori Aloo Bites ~ Tandoori Potato Bites
Tandoori Aloo Bites 

The most popular recipes are those which are very easy to prepare with minimal ingredients. Tandoori Aloo Bites is one such recipe that you would love to prepare again and again which can also be an excellent appetizer or a starter for any parties or get-togethers. It can be served either with a toothpick as a finger food or served as a side dish along with the main course. As a variation, you can also grill the steamed potatoes by marinating it first with tandoori masala for half an hour and then grilling it in the oven as you would do to any other kabab.

Here I chose to steam the potatoes instead of boiling them, as the process of steaming retains the texture, form, and taste of the potatoes. Even if you are planning to grill or bake them, make sure that you always half cook the potatoes before grilling.

Tandoori Aloo Bites
Tandoori Aloo Bites

Tandoori Aloo Bites ~ Tandoori Potato Bites
Tandoori Aloo Bites ~ Tandoori Potato Bites

Watch the video here

Tandoori Aloo Bites ~ Tandoori Potato Bites

Potatoes steamed cooked in tandoori masala along with capsicum serves as an ideal snack or finger food.

Preparation time: 15 minutes
Steaming time: 15 - 20 minutes
Cooking time: 10 minutes
Total time: 40 - 45 minutes
1 cup = 250 ml capacity
Serves 4


5 small size potatoes each cut into 4 pieces (10 whole baby potatoes)
2 tablespoon yogurt
1 teaspoon ginger & garlic paste combined
2 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon kasoori methi
2 teaspoon lemon juice
1/4 teaspoon garam masala powder
2 teaspoon mustard oil
1/2 teaspoon salt
1 tablespoon butter
2 tablespoon cooking oil
2 tablespoon cream
1 capsicum chopped in cubes
1/4 cup chopped coriander


1. Chop the potatoes into bite size pieces. Sprinkle some salt and steam the potatoes with skin for 15 minutes or till almost done.
2. Peel the cooked potatoes and set aside to cool.
3. In a bowl mix together yogurt, ginger & garlic paste, red chili powder, turmeric powder, coriander powder, kasoori methi, lemon juice, salt, garam masala powder, and mustard oil.
4. Heat butter and cooking oil in a sauce pan and fry the yogurt mixture for 2 minutes. Then add capsicum and cook for couple of more minutes. Do not over cook the capsicum.
5. Now add steamed potatoes and cook in the tandoori masala for 5 minutes on low heat covered.
6. Finally add cream and chopped coriander leaves and cook for 1 more minute. At this point the preparartion should be dry. 7. Serve hot with help of a tooth pick by layering with capsicum alternately.


  1. This comment has been removed by the author.

  2. Yumm, can I have one. looks so good.

  3. This looks so tempting... beautifully presented...