If you are looking for something spicy and aromatic to accompany your evening tea, you can prepare Achari Alu Tikka. This dish is easy to make at home, and the flavor of the marinade spices makes it particularly exquisite.
Often in the evening, one craves something tasty and savory, but if you are tired of usual samosas, pakoras, or chaat, try Achari Alu Tikka. This potato snack turns out slightly crispy on the outside and spicy on the inside. The hot taste of the marinade spices gives it a unique charm.
The advantage of this dish is that it can be prepared in just a few minutes. Its taste is so delightful that after the first try, you will want to make it again. Next, we will tell you how to prepare spicy Achari Alu Tikka at home and what ingredients you will need for it.
For preparation, you will need: 10-12 small boiled potatoes, 1/2 cup of thick yogurt, 1 tablespoon of achari masala, 2 tablespoons of fried chickpea flour (besan), 1 teaspoon of ginger and garlic paste, 1 tablespoon of mustard oil, 1/2 teaspoon of red pepper powder, 1/2 teaspoon of turmeric, 1 teaspoon of coriander powder, a pinch of dried fenugreek, 1 teaspoon of lemon juice, salt to taste, a little oil or butter for frying, and chaat masala for sprinkling on top.
To begin, you need to boil the small potatoes. It is important to ensure they do not overcook, otherwise, they may fall apart during the tikka preparation. After the potatoes cool down, they should be peeled and lightly pricked with a fork. This will allow the spice aromas to penetrate the potato.
In a large bowl, mix the thick yogurt, fried besan, achari masala, ginger and garlic paste, mustard oil, dried fenugreek, lemon juice, red pepper, turmeric, coriander powder, and salt. Mix all components thoroughly to form a thick marinade mixture.
Then add the boiled potatoes to this mixture and gently mix so that the marinade evenly covers each piece of potato. Cover the bowl with a lid and leave it for 15-20 minutes to allow the potato to absorb the flavor of the spices.
Heat a little oil or butter in a non-stick pan or on the stove. Place the marinated potatoes in the pan and fry over low or medium heat. Turn the potatoes occasionally until they are golden and slightly crispy on all sides.
When the potatoes are fully cooked, take them out onto a plate. Sprinkle with chaat masala on top and serve hot with green chutney and onion.