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
Taste: Medium Spicy
Potatoes 6 medium sized
Cottage Cheese grated
1 cup Oil
1 tbsp + for deep-frying
Ginger finely chopped
1 tablespoon Green chillies
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
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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