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Bharwan Tandoori Aloo Recipe
How To Make Bharwan Tandoori Aloo
If you are bored of eating the same old aloo starters, this recipe gives the mundane potatoes a spicy twist and it is called Bharwan Tandoori Aloo.
- Total Cook Time 31 mins
- Prep Time 06 mins
- Cook Time 25 mins
- Recipe Servings4
- Easy
Ingredients of Bharwan Tandoori Aloo
- 6 Medium Potatoes
- Cottage Cheese grated
- 1 cup Oil
- 1 tbsp + for deep-frying
- Ginger finely chopped
- 1 tbsp Green Chillies
- 2-3 Cashew Nuts
- 1 tbsp Chaat Masala
- 1 tsp + for sprinkling Kashmiri red chilli powder
- 1/4 tsp Garam masala powder
- Salt to taste
- 1 cup Yogurt
- 1 tbsp Ginger-garlic paste
- 3 tbsp Mustard oil
- A pinch of Turmeric powder
- Half Lemon
How to Make Bharwan Tandoori Aloo
HideShow Media1.
Peel potatoes, cut a thin slice from both the sides of each potato and scoop out the center to make a barrel. Place all the trimmings aside in a bowl.
2.
Heat oil in a kadai. Deep-fry the potato trimmings till golden and crisp. Drain on absorbent paper.
3.
To make the filling, heat 1 tbsp oil in a non-stick pan, add ginger and green chillies and sauté for a minute. Roughly chop cashewnuts, add to the pan and sauté for a minute and transfer the mixture into a bowl.
4.
Add cottage cheese, ½ tsp chaat masala, ¼ tsp Kashmiri red chilli powder, ½ tsp garam masala powder and salt and mix well.
5.
To make the marinate, mix together yogurt, ginger-garlic paste, 1 tsp Kashmiri red chilli powder, 1 tsp garam masala powder, ½ tsp chaat masala and salt in a bowl.
6.
Heat mustard oil in another non-stick pan. Switch off the heat and add turmeric powder. Pour this tempering over the marinade. Crush the fried potato trimmings and add to the marinade.
7.
Stuff the potatoes with the filling. Place the potatoes in the marinade bowl and coat with the marinade from all sides.
8.
Pierce one lemon half followed by 3 stuffed potatoes leaving a little gap between each of them on each skewer. Place the skewers in a hot tandoor and cook for 8-10 minutes.
9.
Remove potatoes from the skewers and halve them. Transfer onto a serving plate, sprinkle some chaat masala and serve hot.