• Soak the bamboo skewers for 30 minutes in tap water. Soaking the bamboo skewers in water will prevent them from getting burnt while the tikkas are being grilled. It is best to soak them for at least 30 minutes or an hour before skewing the potatoes and veggies.
  

PREPARE POTATOES

• Add baby potatoes to the insert of the instant pot.  Add enough water to submerge the potatoes. Close the lid and seal the pot. Press the Manual or pressure cook button and boil the potatoes for 1 minute on HIGH.

  If cooking in a regular pressure cooker - pressure cook on HIGH for 1 whistle.
  
• Once the cooking time has elapsed, do the QPR (quick pressure release). As the safety pin drops down, open the lid. Add the potatoes to an ice bowl to stop further cooking.
  
• Poke the potatoes to check for doneness.
  
• Peel the potatoes and set them aside.
  

PREPARE MARINADE

• Combine mustard oil, ginger-garlic paste, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, tandoori masala, turmeric, and salt.
  
• Mix to combine.
  
• Add yogurt to the bowl.
  
• Mix until everything is well combined.
  
• Add roasted besan to this mix.
  
• Add Kasoori methi.
  
• Mix all the ingredients until combined.
  
• Add cubed veggies to the marinade.
  
• Add boiled and peeled potatoes to the bowl.
  
• Gently toss the veggies and potatoes to coat in the marinade. Cover and allow the vegetables to marinate for at least 30 minutes.
  
• Heat a piece of charcoal over an open flame. Once it's red hot, lift it with the help of a pair of tongs and drop it into a steel bowl. Place the bowl in the mixing bowl.
  
• Add a teaspoon of ghee over this burning charcoal briquette.
  
• As soon as the charcoal starts emitting smoke, cover it with a lid and allow it to sit undisturbed for about 2-3 minutes. At this time, the potatoes and veggies will soak up all the smoky flavors.
  
• After the desired time is over, remove the lid, and lift the steel bowl from the dish. Set the charcoal bowl aside to cool.
  
• Take a wooden skewer and gently thread potatoes, bell peppers, and onion onto this skewer, alternating with each other.
  
• Line the potatoes in a single layer. Leave some space in between the skewers for even cooking. Set the temperature to 350°F and bake for 8-12 minutes or until crisp.

  TIP – Refrain from over-crowding the air-fryer when baking the potatoes. Always bake them in batches.
  
• Once baked, brush the tikkas with some oil for the succulent-looking tikkas. This will make the tikkas retain their moisture and not appear dry.
  
• Sprinkle some chaat masala and serve warm.