Tandoori Aloo – Air Fryer Spicy Indian Potatoes are flavorful, tender, and easy to make. A really satisfying side dish or appetizer that appears to be creeping into our meals more & more often!
What ingredients do I need to make Tandoori Aloo – Air Fryer Spicy Indian Potatoes?
Baby potatoes, oil, Greek yogurt, chickpea flour (besan, or gram flour), heavy whipping cream, ginger-garlic paste, Kashmiri red chili powder, garam masala powder, chaat masala, ground coriander, dried fenugreek leaves (kasuri methi), ajwain, ground cumin powder, and salt.
How do I make Tandoori Aloo – Air Fryer Spicy Indian Potatoes?
Traditionally these potatoes are made in a tandoor oven. Tandoor ovens are fueled by wood or charcoal fires made in a reservoir at the bottom of the oven. However, this is my version..simplified version of the recipe made in an air fryer.
Firstly, scrub the baby potatoes clean if dirty and rinse them under running water. Remove and discard any sprouting areas. Secondly, place the potatoes in a large Dutch oven or soup pot with 4 cups water. The water should cover the potatoes by an inch.
Additionally, cook the potatoes until soft – It should take around 15 to 20 minutes. The potatoes should not be mushy, but when you pierce a fork in it should go through.
Further, drain the water.
Furthermore, allow them to cool, peel the skin and chop them into 2 halves.
Next, create the marinade in a large bowl. Add in 1 tablespoons of oil, plain Greek yogurt, chickpea flour (besan, or gram flour), heavy whipping cream, ginger garlic paste, Kashmiri Chili powder, garam masala, chaat masala, ground coriander, Kasoori methi, ajwain, ground cumin, and salt. Mix well.
Further, add in the potatoes, mix well and let them coat with the marinade. Cover the bowl with a plate put it in the refrigerator and let it marinate for a minimum of 30 minutes to 2 hours.
AIR FRY:
When you are ready to air fry grease your Air Fryer basket with oil. I grease mine by rubbing, brushing, or spraying, a little bit of oil on the bottom grate. Then, follow your air fryer directions for preheating to 350°F for 5 minutes. When it’s preheated, working in batches, place the potatoes in a single layer or in a skewer.
Air fry for 12 to 14 minutes, at 360°F. After the first 7 minutes flip the potatoes gently with tongs and drizzle or brush some oil. Also, every air fryer is different so check after the 12-minute mark. You can increase or decrease the time as per your liking. I like mine slightly charred.
What do I serve this recipe with?
- Served as an appetizer.
- Moreover, it can be served with naan (Indian flat bread) or rice as a part of a meal.
- Additionally, served as a side dish.
- Serve it with Coconut Cilantro Chutney
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Moreover, try some of our other air fryer recipes:
Air Fryer Spicy Tandoori Chicken
Tandoori Aloo – Air Fryer Spicy Indian Potatoes
Equipment
- Air Fryer
Ingredients
- 3 tbsp oil (divided)
- 2 pounds baby potatoes (11 to 12 baby potatoes)
- 1 cup Greek yogurt, plain
- 3 tbsp chickpea flour (gram flour/besan)
- 2 tbsp heavy whipping cream
- 1 tbsp ginger garlic paste
- 2 and 1/2 tbsp kashmiri chili powder
- 1 tsp garam masala
- 3 tsp chaat masala
- 3 tsp ground coriander (dhaniya powder)
- 1 tsp dried fenugreek leaves (kasoori methi/ kasuri methi) (crush kasuri methi between your palms before adding)
- 1/4 tsp carom seeds (ajwain)
- 1 tsp ground cumin (jeera powder)
- 1 and 1/2 tsp salt
Instructions
Prep
- Scrub the baby potatoes clean if dirty and rinse them under running water. Remove and discard any sprouting areas. Place the potatoes in a large Dutch oven or soup pot with 4 cups water. The water should cover the potatoes by an inch.
- Cook the potatoes until soft/par boiled – It should take around 15 to 20 minutes. The potatoes should not be mushy, however when you pierce a fork in it should go through. Drain the water.
- Allow them to cool, peel the skin and chop them into 2 halves.
- Create the marinade in a large bowl. Add in 1 tablespoons of oil, plain Greek yogurt, chickpea flour (besan, or gram flour), heavy whipping cream, ginger garlic paste, Kashmiri Chili powder, garam masala, chaat masala, ground coriander, Kasoori methi, ajwain, ground cumin, and salt. Mix well. Further, add in the potatoes, mix well and let them coat with the marinade. Cover the bowl with a plate put it in the refrigerator and let it marinate for a minimum of 30 minutes to 2 hours.
Air Fry
- When you are ready to air fry grease your Air Fryer basket with oil. I grease mine by rubbing, brushing, or spraying, a little bit of oil on the bottom grate. Then, follow your air fryer directions for preheating to 350°F for 5 minutes. When it’s preheated, working in batches, place the potatoes in a single layer or in a skewer.
- Air fry for 12 to 14 minutes, at 360°F. After the first 7 minutes flip the potatoes gently with tongs and drizzle or brush some oil. Also, every air fryer is different so check after the 12-minute mark. You can increase or decrease the time as per your liking. I like mine slightly charred.
Notes
- Don’t stack the potatoes over each other. If needed, cook in batches.
- If you are using wooden skewers, make sure to pre-soak them in water for 10 minutes before using, its very important
- Every air fryer is different so please check whether the potatoes are done after the 12 minute mark. You can increase the time as per your preferences. For instance, if you like it more charred then increase the time.
- Rub the potatoes well with marinade, however don’t overcoat them with the marinade just before air frying. Discard the excess marinade or else you will taste a lot of spices.
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