Are you looking for a delicious and healthy plant-based version of the classic Tandoori Aloo Tikka?

Look no further! This recipe of aloo tikka uses baby potatoes skewered in a single layer on wooden skewers and tandoori flavors to create an amazing dish that can be cooked in an air fryer or a baking tray in a preheated oven.

Serve it with green chutney or mint chutney for a complete meal.

Follow the instructions on the recipe card to make sure your Tandoori Aloo Tikka comes out perfectly every time. Enjoy!

Healthy Swaps for Making WFPB Aloo Tikka with Smoky Flavors

1. Instead of using a tablespoon of oil to stir fry or lots of oil to deep fry the potatoes like most recipes ask you to, use nut butter like almond or cashew butter for a healthier version of aloo tikka.

2. Replace dairy curds with plant based hung curd or plant based Greek yogurt for a healthy vegan version of aloo tikka.

Is Tandoori Aloo Tikka Healthier Hot or Cold?

Potatoes form resistant starch when cooled, which is beneficial for your gut bacteria and blood sugar levels.

This means that aloo tikka is healthier when it is cooled - but it can be enjoyed both hot and cold.

When cooked using pressure cooking or baking methods, the potatoes are exposed to high temperatures which breaks down the starches in them. This makes them easier to digest and helps to reduce the glycemic index of the dish.

On the other hand, when aloo tikkis are cooled after cooking, they form resistant starch which is not digested by our bodies but instead feeds our gut bacteria.

This helps to improve digestion and also helps to regulate blood sugar levels.

When you heat it up after it cools, the resistant starch does not get destroyed and it continues to be healthy.

Therefore, aloo tikka can be enjoyed both hot and cold depending on your preference and health goals, but remember to cool it down first before heating it again!

How do Achari Aloo Tikka Masala Spice Powders Make Your Healthier?

Tandoori masala powder is a great way to make your aloo tikka healthier. These spices contain a variety of phytochemical antioxidants that can help boost your immunity and overall health.

The most common ingredients in these spice powders include cumin, coriander, fenugreek, turmeric, red chilli powder, garam masala powder, black pepper powder, and asafoetida. These are the same spices used to make your favourite North Indian curry recipes too.

These spices have anti-inflammatory properties which can help reduce inflammation in the body and improve digestion. They also contain compounds that can help boost metabolism and aid in weight loss.

Recipe of Aloo Tikka - 100% Whole Food Plant Based Vegan Aloo Tikka Recipe

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Category

Appetizers

Servings

4

Prep Time

20 minutes

Cook Time

45 minutes

Calories

108

This vegan aloo tikka is a delicious and healthy appetizer made with baby potatoes, plant-based curds, almond butter, spices and roasted gram flour. It can be cooked in an air fryer, oven or grill for a flavorful and nutritious snack.

Author:

Dr. Achyuthan Eswar

Ingredients

• 300 grams baby potatoes
• 1/4 cup soya curds or any other plant based curds
• 1 tablespoon almond butter
• 1/2 teaspoon coriander powder
• 1 teaspoon fenugreek leaves (optional)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon Tandoori Masala Powder (buy online or make your own with coriander powder, cumin powder or jeera powder, garlic powder, ginger powder, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, dry mango powder and nutmeg)
• 2 tablespoons roasted gram flour (besan)
• 1 tbsp Miso Paste or 1/2 teaspoon black salt
• Wooden skewers or bamboo skewers for grilling

Directions

1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper or a silicone sheet. If using air fryer, no need to preheat.

2. In a medium bowl, mix together the plant based curds, almond butter, coriander powder, fenugreek leaves, turmeric powder, roasted gram flour, miso paste or salt and tandoori masala until combined.  

3. Cook the baby potatoes with just enough water to cover them, on a stovetop pressure cooker until well cooked.  

4. Add the cooked baby potatoes to the bowl and toss to coat them in the spice mixture. Make sure all of the potatoes are evenly coated.  

5. Thread the potatoes onto wooden skewers so that they are in a single layer on each skewer. Place them on the prepared baking sheet and bake for 25 minutes or until golden brown and cooked through.  

6. Serve hot with green chutney or mint chutney. Enjoy!

Recipe Note

Use a combination of ginger-garlic paste and plant based fresh cream to give your aloo tikka an extra kick of flavor.

You can use regular potatoes if you don't have baby potatoes - just dice them big.

To ensure that the potatoes are cooked through, boil them in water before adding them to the spice mixture.

For added flavor, add garam masala and other spice powders to the marinade for a more flavorful aloo tikka.

Roast the potatoes on medium heat for a smoky flavor and crispy texture.

Serve with lemon wedges for an extra zesty kick and enjoy your delicious potato tikkas!

Add some onion slices on the skewers if you like roasted onion.

If you don't have tandoori masala powder, you can use a teaspoon garam masala powder instead.

Boil potatoes first to ensure the roasted potatoes don't get too brown - this can make them slightly carcinogenic due to AGE formation.

Toss your tandoori aloo tikkas with some chopped onion, tomato, coriander leaves, date syrup and green chutney to make aloo tikki chaat!

If the batter is too runny, add one tablespoon gram flour or besan

Call your food photographer and let them you know you are making some delicious aloo tikkas so they can help you show off your Indian cooking skills! Hehe.