Baked Aloo ke Sooley

Baked Aloo ke Sooley

Aloo ke sooley is a very unique and authentic Rajasthani/ Marwari delicacy. Aloo ke sooley is cubed potatoes marinated in a mix of a few robust spices and fresh yoghurt, traditionally cooked in a tandoor. I’ve baked Aloo ke sooley in an oven, but if you have a tandoor handy, nothing better than it’s smoked charcoal flavour. It is a very good starter to any lavish meal. Enjoy these delicious and simple Aloo ke Sooley with your family and friends!

Servings: 4
Calories: 160 per person
Preparation Time: 10 minutes + 30 minutes marinade time
Cooking Time: 20-25 minutes


Baked Aloo ke Sooley
Baked Aloo ke Sooley


500 grams Potatoes, parboiled and cubed
6 tbsp. Gram flour (besan)
1 tsp. Kashmiri Red Chilli powder
1 tsp. Turmeric powder
5-6 Green cardamoms
1 tbsp. Roasted Coriander Seeds
1 tsp. Roasted Cumin Seeds
1 tsp. Ginger Garlic Paste (optional)
4 tbsp. Yogurt
Salt to taste
Pure ghee as required


1. Preheat oven to 200 degrees centigrade.
2. Mix gram flour, red chilli powder and turmeric powder in a bowl.
3. Take the green cardamoms, coriander seeds and cumin seeds, grind them to a powder and add it to gram flour mixture. Mix well.
4. Add yogurt, salt and two to three tablespoons water, if needed. Blend it well.
5. Add potatoes to the marinade, mix well and marinate for around 30 minutes.
6. Skewer the marinated potato pieces onto sticks and bake in the preheated oven for around 20-25 minutes, basting in between with ghee, till golden brown.
7. Serve the aloo ke sooley with green chutney or lehsun chutney.


1. I prefer medium/ mild spicy, so I have added less red chilli powder in the malai paneer tikka. You can increase it according to your preference.
2. You can use any other vegetables of your choice like mushrooms, broccoli, paneer, etc. in place of potato.
3. If you do not want to use skewers, used baking tray instead.
4. Make sure to use thick yoghurt. If your yoghurt is thin, hang it in muslin cloth for 30 minutes and do not add water to the marinade.


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