Achari Aloo Tikka (Air Fryer)

This simple achari aloo tikka recipe has flavors of indian pickling spices. Perfectly seasoned, crispy on the outside and tender on the inside, these petite potato tikka are super delicioius. You can pan fry the tikka (instructions included) but I find it convenient to air fry them. They are the perfect vegetarian appetizer for your next party!

Potatoes are love & indian pickles are bursting with flavor. Combine the two and you will make this delicious tikka that's sure to be a party-pleaser. I love using my air fryer for making all kinds of tikka and kebab, and I do the same with aloo tikka. Serve with green chutney, lime wedges and sliced onions.

I am not too big on potatoes but I loved eating these. Here's why you will love them too:-

• Packed with flavor - Achari masala or pickling spices are piquant, sharp, aromatic and so savory- all at the same time and they really go so well with the creaminess of potatoes.
• Make Ahead Friendly - You can marinate the par boiled potatoes in the achari marinate a day ahead and air fry right before serving.
• Creamy in The Center- The potato skins turn crispy and while the middles are still creamy, hence a beautiful bite of contrasting textures.
• Versatile - You can serve them as appetizer or as a side dish to meats, chicken or fish. I also make meals out of them. With the leftovers, I make some wraps for lunch next day.

Achari Masala

Indian achar are an explosion of flavors and the credit goes to the selection of spices. Prominent flavors include a spices that impart a tangy, spicy, and slightly bitter flavor to the marinade. Below are the spices you will typically find in achar masala.

1. Mustard Seeds
2. Fennel Seeds
3. Fenugreek Seeds
4. Nigella Seeds
5. Carom Seeds

For my recipe, you don't need to gather all the individual spices mentioned above. Instead, you can purchase achari masala (a pre made spice blend), which is easily available at most Indian grocery stores or online. Using a pre-made blend saves time and effort while still delivering that authentic pickled flavor.

Keep in mind that achari masala can vary slightly depending on the brand, so you may notice differences in taste and heat levels. I would suggest starting with ½ teaspoon, tasting the marinade and then adjusting. Over time, you can experiment with different brands to find the one that you like best.

Ingredients

• Potatoes - This recipe will work with all kinds of potatoes. I use baby dutch yellow potatoes since that are so creamy & buttery in the middle and have great flavor. Russet potatoes cook to quite firm and when I tested the recipe with those, in comparison their middles tasted bit dry after air frying. You could use regular sized yellow or gold poatoes cut up in cubes. I like to keep skin on.
• Plain Yogurt - Forms the creamy base of the achari marinade and also tames the piquancy of pickling spices.
• Ginger Garlic Greeen Chilli Paste- Simply minced together cloves or garlic, a knob of ginger and few sharp indian green chillies.
• Roasted Besan (Gram Flour)- Dry roasted gram flour is often used in north indian marinades to build body. It keeps the consistency thick & sticky) so that the marinade won't run off the potatoes.
• Oil - Since mustard oil is the base of most indian achar, I use it in the marinade. Use cooking oil instead. For spraying on tika prior to cooking, I use avocado oil.
• Spices
  • Ground Spices - We need kashmiri chili powder & turmeric powder
  • Achari Spices - So, I use ready to use achari masala spice blend found in spice aisle of indian stores. I also add whole nigella seeds (don't grind them else the masala turns blackish). If you wish to use individual achari spices, you can do so - use the same proportions as mentioned in my achari paneer tikka recipe.
• Achar Ka Masala (Optional) - One of my tricks to infuse strong achari flavor is so use the masala from any of the achar you have at home. In this recipe, I use my mango pickle masala.
• Other Ingredients - Salt, lemon juice(optional, may not be needed if your achar masala is quite sour). 

Instructions

1. Preparing Potatoes - The baby potatoes I used were big so I halved and then quatered them. If you have small baby potatoes, leave them whole.
2. Boil the potatoes in a pot of salted boling water until they are tender but still firm enough to hold their shape. Drain them and set aside to cool.
3. Add garlic, ginger, green chilli, cumin seeds and fennel seeds to a mortar and using a pestle pound into a paste.

4. In a small saucepan, dry roast the besan over low heat until it turns golden brown and releases a nutty aroma.
5. In a large mixing bowl, whisk together yogurt, achaari spice mix, nigella seeds, ginger, garlic, green chili paste, mustard oil, turmeric powder, red chili powder, achaar masala(from the achaar), and salt until well combined.Taste and add lemon juice as needed for added tangy flavors. 

Tip: The marinade should be thick. If it's too runny, it will slide off the tikka during cooking. To fix a runny marinade, stir in an extra tablespoon of roasted besan.

6. Add the cooled boiled potatoes to the achari marinade. Toss gently to ensure they are evenly coated in the marinade.
7. Cover and let the potatoes marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.

8. Place the potatoes in the air fryer basket in a single layer. I line the basket with a liner for easy cleanup and its non-stick too. If you are placing directly on basket rack, spray the rack first with little bit of oil to prevent tikka from sticking.
9. Air fry at 360°F for 6-8 minutes. Flip the potatoes using tongs and continue for another 3-5 minutes until golden and crispy.

10. Pull out the basket and let the tikka stand for a minute.
11. Then, using tongs, transfer the achari aloo tikka to a serving plate. Ganish with chopped cilantro if you wish and serve warm.

Recipe Tips

• Cut potatoes in even size pieces for uniform cooking during air frying.
• Air fry in batches. Avoid overcrowding the air fryer basket. Leave space between the marinated potatoes when you layer the,
• You may increase the air fryer temperature to 400F for 1-2 minutes at the end for extra crispy edges.
• Store the leftovers for 3-4 days in the refrigerator. Reheat in the microwave for crisp up in air fryer at 350F.