Bharwan Tandoori Aloo – Recipe by Tejas Shelatker, Head Chef, Buddha Cafe by Moonstone Hammock – Alibaug

Bharwan Tandoori Aloo

Recipe by Tejas Shelatker, Head Chef, Buddha Cafe by Moonstone Hammock – Alibaug

Prep Time: 6-10 minutes

Cook time: 26-30 minutes

Serve: 4

Taste: Medium Spicy

Ingredients:

Potatoes 6 medium sized

Cottage Cheese grated

1 cup Oil

1 tbsp + for deep-frying

Ginger finely chopped

1 tablespoon Green chillies

2-3Cashewnuts

1 tablespoon Chaat masala

1 tsp + for sprinkling Kashmiri red chilli powder

1/4 tsp Garam masala powder

1/2 tsp Salt to taste

Yogurt 1 cup

1 tbsp Ginger-garlic paste

3 tbsp Mustard oil

1 pinch Turmeric powder

Lemon halved 1

Method:

Step 1: 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.

Step 2: Heat oil in a kadai. Deep-fry the potato trimmings till golden and crisp. Drain on absorbent paper.

Step 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.

Step 4: Add cottage cheese, ½ tsp chaat masala, ¼ tsp Kashmiri red chilli powder, ½ tsp garam masala powder and salt and mix well.

Step 5: To make the marinae, 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.

Step 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.

Step 7: Stuff the potatoes with the filling. Place the potatoes in the marinade bowl and coat with the marinade from all sides.

Step 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.

Step 9: Remove potatoes from the skewers and halve them. Transfer onto a serving plate, sprinkle some chaat masala and serve hot.

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