Achari Aloo Tikka - SK Khazana

The tanginess of the mixed pickle paste is the highlight of this aloo tikka This is a Sanjeev Kapoor exclusive recipe.

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Achari Aloo Tikka - SK Khazana

Main Ingredients Baby potatoes, Mixed pickle paste
Cuisine Indian
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Achari Aloo Tikka - SK Khazana

  • 20 Baby potatoes boiled and peeled
  • 2 1/2 teaspoons Mixed pickle paste
  • 1/4 cup Hung yogurt
  • 1 1/2 teaspoons Ginger-garlic paste
  • 1 1/2 teaspoons Roasted gram flour
  • to taste Salt
  • 1/4 teaspoon Chaat masala
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Garam masala powder
  • 1/4 teaspoon Dried fenugreek leaves (kasoori methi) powdered
  • 1 tablespoon Mustard oil
  • for basting Butter
  • for garnish coriander sprig
  • to serve Green chutney


  1. Take hung yogurt in a bowl, add ginger-garlic paste, roasted gram flour, salt, chaat masala powder, red chilli powder, turmeric powder, garam masala powder, dried fenugreek powder, mixed pickle paste and mustard oil, and whisk well.
  2. Add the potatoes to this paste and mix well. Set aside to marinate for 15-20 minutes.
  3. Preheat at 180˚C and grease a baking tray with butter.
  4. Keep each potato on the baking tray, taking care they do not touch each other. Keep the tray in the preheated oven and bake for 15-20 minutes.
  5. Brush with butter and transfer to a serving plate, garnish with coriander sprigs and serve hot with green chutney.