How to make Bharwan Tandoori Aloo -
Barrel shaped potatoes filled with paneer mixture, marinated in yogurt masala and cooked in the tandoor.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Potatoes (आलू), Cottage Cheese
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Bharwan Tandoori Aloo checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Jain Thalipeeth Fried Tomatoes Chicken Beetrrot Pumpkin Wraps Royal Carrot Cake
Bharwan Tandoori Aloo Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Bharwan Tandoori Aloo Recipe
Potatoes 6 medium
Cottage Cheese grated 1 cup
Oil 1 tbsp + for deep-frying
Ginger finely chopped 1 tablespoon
Green chillies 2-3
Cashewnuts 10-12
Raisins 1 tablespoon
Chaat masala 1 tsp + for sprinkling
Kashmiri red chilli powder 1 1/4 teaspoons
Garam masala powder 1 1/2 teaspoons
Salt to taste
Yogurt 1 cup
Ginger-garlic paste 1 tablespoon
Mustard oil 3 tablespoons
Turmeric powder a pinch
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 sufficient 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. Add raisins and sauté further 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 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.
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.
Nutrition Info
Calories : 1569 Kcal
Carbohydrates : 151.1 gm
Protein : 43.7 gm
Fat : 87.4 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
