When it's evening tea time, and everyone is feeling a little hungry, the heart yearns for something spicy and enjoyable. If so, here's 'Achari Aloo Tikka'.

This dish isn't just a snack, but a burst of flavor that will liven up a lazy evening. The tangy, spicy flavor of the pickled spices and the crispy potato texture... believe me, the aroma alone will have kids leaving the TV and running to the kitchen.

Ingredients for Achari Aloo Tikka
Potatoes: 10-12 small, boiled potatoes. (If small potatoes are not available, boil large potatoes and cut them into large pieces.)
Yogurt: 1/2 cup (thick yogurt or frozen yogurt is best)
Achari masala: 1 tablespoon (any homemade mango or chili pickle masala and its oil)
Gram flour: 2 tablespoons (roasted)
Ginger-garlic paste: 1 teaspoon
Spices: red chili powder, turmeric, coriander powder, and salt (to taste)
Mustard oil: 1 tablespoon (this will give the authentic pickle flavor)
Kasuri methi: a little (rub in with hands)
Lemon juice: 1 teaspoon

Method for making Achari Aloo Tikka
First, boil the potatoes, but be careful not to overcook them. Peel them and set them aside. Use a fork to lightly pierce the potatoes so that the masala penetrates.

Place the yogurt in a large bowl. Add roasted gram flour, ginger-garlic paste, pickle masala (be sure to add pickling oil), mustard oil, kasuri methi, lemon juice, and the remaining dry spices (salt, chili, and turmeric). Whisk them all together. The paste should be thick and fragrant.

Now add the boiled potatoes to this spicy mixture. Mix gently so that each potato is evenly coated with the spices. Cover and let it rest for 15-20 minutes so that the potatoes absorb all the flavor.

Heat a non-stick pan or tawa and apply a little oil or butter. Place the masala-coated potatoes on the pan. Cook them over low to medium heat until they develop a crispy brown crust. Turn them occasionally to ensure they are crispy on all sides.

Take the hot pickled potato tikkas onto a plate. Sprinkle some chaat masala on top and serve it with mint green chutney and lachchadar onion.

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