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Bharwan Tandoori Aloo Recipe
How to make Bharwan Tandoori AlooOyster Bar and Kitchen
If you are bored of eating the same old aloo starters, this bharwan tandoori aloo recipe is a must-try! It gives the mundane potatoes a spicy twist and makes for an ideal evening snack.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings4
Ingredients of Bharwan Tandoori Aloo
- 6 Medium potatoes
- 1 cup Grated cottage cheese
- 1 tbsp + for deep frying Oil
- 1 tbsp Finely chopped ginger
- 2-3 Green chillies
- 1 tbsp + for sprinkling Chaat masala
- 1 1/4 tsp Kashmiri red chilli powder
- 1 1/2 tsp Garam masala powder
- to taste Salt
- 1 cup Yogurt
- 1 tbsp Ginger-garlic paste
- 1 tbsp Mustard oil
- A pinch of Turmeric powder
How to Make Bharwan Tandoori AlooHideShow Media
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.
Heat sufficient oil in a kadai. Deep-fry the potato trimmings till golden and crisp. Drain on absorbent paper.
To make the filling, heat 1 tbsp oil in a non-stick pan, add ginger and green chillies and sauté for a minute. Transfer the mixture into a bowl.
Add cottage cheese, ½ tsp chaat masala, ¼ tsp Kashmiri red chilli powder, ½ tsp garam masala powder and salt and mix well.
To make the marinade, 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.
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.
Stuff the potatoes with the filling. Place the potatoes in the marinade bowl and coat with the marinade from all sides.
Pierce stuffed potatoes leaving a little gap between each of them on each skewer. Place the skewers in a 200 degree preheated oven and cook for 8-10 minutes.
Remove potatoes from the skewers and halve them. Transfer onto a serving plate, sprinkle some chaat masala and serve hot!