Basil Pesto Aloo Tikka | Aloo tikka in new avtar | Recipe by Sanjyot keer

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Recipe By: Chef Sanjyot Keer

Basil Pesto Aloo tikka:

Ingredients :

For Pesto aloo tikka marinade:

• ½ cup hung curd
• 1 tbsp. garlic paste
• ¼ cup basil (Crushed into puree or paste)
• ½ tsp oregano
• ½ tsp black pepper powder
• ½ tsp red chili flakes
• salt to taste
• 2 tbsp. fresh coriander (Chopped)
• 2 tbsp. mint leaves (Chopped)
• 1 cup par boiled baby potatoes
• ¼ cup tomato
• ¼ cup capsicum
• ¼ cup onion

For Smoking (Dhungaar)

• Slice of onion
• Live charcoal
• 1 tsp ghee

Description:

For Pesto aloo tikka marinade:

• Mix all ingredients in a bowl and give it a nice mix.
• Add par boiled potatoes: boil potatoes until they are 75% done.
• Coat well with the marinade and keep marinated for 30 minutes.

For Assembly:

• Using a bamboo skewer skew the potatoes along with the veggies ( tomato , capsicum , onion ) alternately.
• Now heat a grill pan and add some vegetable oil or ghee for grilling.
• Grill the skewers for 2-3 minutes on all sides.
• You do not need to cook for a long time as the potatoes are par boiled and paneer does not take a lot of time to cook.
• Once the tikkas are ready smoke the tikkas by placing a slice of onion and a live charcoal on top, now add some ghee so that smoke is released from the coal. Cover for 2-3 minutes to have the wonderful charred smoky flavour at home without a tandoor.
• Serve immediately with mint chutney.