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Stuffed Tandoori Aloo, Stuffed Tandoori Potato, Snacks stuffed tandoori potato

भरवां तन्दूरी आलू । आलू नज़ाकत । Tandoori aloo Recipe | Stuffed Tandoori Potato

 

Stuffed tandoori potato is a perfect blend of spices and every bite of it has a mixture of crunchiness as well as softness. Its flavour is so overwhelming that it will give you an amazing delight of spices with every bite.

Here is step by step easy recipe with pictures to make mouth drooling stuffed tandoori potatoes.

Directions:

Getting ready:

Peel and wash 4 potatoes. Scoop to hollow them using a scooper. Wash them again with water.

Preheat oil in a wok and fry all the potatoes along with it’s remaining on medium to high flame.

Preheat 2 teaspoons of oil in a pan, add a 1/2 inch of a finely chopped ginger baton, 2 chopped green chillies on medium flame. Saute all the ingredients.

Add 2 tablespoons of finely chopped cashews to it followed by a tablespoon of raisins. Saute all the ingredients well.

Add a cup of grated cottage cheese, a ½ quantity of potato cuttings, a ½ teaspoon of salt, a 1/2 teaspoon of Chaat Masala and a packet of Masala Ae-Magic to it.

 

Add a teaspoon of green coriander to it and mix well. Stuff the stuffing inside the fried potatoes using a spoon.

Take a 1/2 cup of hung curd in a bowl, add 2 tablespoons of chickpea flour, a teaspoon of ginger paste, a teaspoon of green chilli paste, a 1/2 teaspoon of turmeric powder, a teaspoon of red chilli powder, a 1/2 teaspoon of Chaat Masala, a 1/2 teaspoon of salt and a packet of Maggi Masala Ae-Magic to it.

 

Mix it well, the marinade is ready. Spread marinade over the potatoes evenly and keep them aside for 10 minutes.

Assemble the potatoes in a squeezer and place a lemon slice between them. Preheat oven at 200-degree centigrade and after preheating it, place the baking tray in it.

Bake the potatoes at 200-degree centigrade for 15 minutes. The potatoes have baked after 15 minutes and it is ready to be served. Serve it along with coriander or a mint dip.


Stuffed Tandoori Aloo, Stuffed Tandoori Potato, Snacks stuffed tandoori potato
Author: 
Recipe type: Baked
Cuisine: Indian
 
Stuffed tandoori potato is a perfect blend of spices and every bite of it has a mixture of crunchiness as well as softness. Its flavour is so overwhelming that it will give you an amazing delight of spices with every bite.
Ingredients
  • Potatoes - 4 (400 grams)
  • Cottage cheese - 1 cup (125 grams)
  • Green coriander - 2 to 3 tbsp
  • Chickpea flour - 2 tbsp
  • Hung curd - ½ cup
  • Ginger baton (finely chopped) - ½ inch
  • Green chilli (finely chopped) - 2
  • Cashews - 2 tbsp
  • Raisins - 1 tbsp
  • Red chilli powder - 1 tsp
  • Turmeric powder - ½ tsp
  • Chaat Masala - 1 tsp
  • Salt - 1 tsp
  • Oil - 2 tbsp
  • Green chilli paste - 1 tsp
  • Ginger paste - 1 tsp
  • Lemon slice - 2
  • Maggi Masala Ae-Magic - 2 packets
Instructions
  1. - Take 4 potatoes, peel and wash them.
  2. - After peeling them, scoop them using a scooper to hollow them.
  3. - After hollowing them, dip them back into the water and wash them well.
  4. - After washing them, place them in a manner that the excess amount of water moves out from them.
  5. - Later on, wash the remaining of potatoes and place them on a towel to dry.
  6. - Take some oil in a wok and preheat it. The rightly heated oil is required to fry the potatoes
  7. - Add them for frying to the heated oil on medium to high flame and after a while turn the flame to low.
  8. - Fry potatoes until they become golden brown from all the sides.
  9. - After frying them, drain them out of the wok using a ladle.
  10. - Place them aside and fry the remains of potatoes likewise.
  11. For the stuffing
  12. - Take a pan, 2 teaspoons of oil in it and preheat it.
  13. - Add a ½ inch of the finely chopped ginger baton, 2 finely chopped green chillies to it on medium flame.
  14. - Saute them for a while and add 2 tablespoons of finely chopped cashews to it followed by a tablespoon of raisins.
  15. - Saute all the ingredients to make them crunchy.
  16. - Remove them in a separate bowl and add a cup of grated cottage cheese to it.
  17. - Add a ½ quantity of potato cuttings, a ½ teaspoon of salt, a ½ teaspoon of Chaat Masala and a packet of Masala Ae-Magic to it.
  18. - Mix all the ingredients well and while mixing make sure that you mash all the potato cutting well.
  19. - Add a teaspoon of green coriander to it and mix well.
  20. - Stuff the stuffing inside the fried potatoes using a spoon.
  21. For the marinate
  22. - Take a ½ cup of fresh curd, place it in a strainer and drain the water out from it.
  23. - The hung curd is ready after a while, take a ½ cup of hung curd and add 2 tablespoons of chickpea flour to it.
  24. - Add a teaspoon of ginger paste, a teaspoon of green chilli paste, a ½ teaspoon of turmeric powder, a teaspoon of red chilli powder, a ½ teaspoon of Chaat Masala, a ½ teaspoon of salt and a packet of Maggi Masala Ae-Magic to it.
  25. - Mix it well. After mixing it, the marinate is ready.
  26. - Add a tablespoon of oil to the marinade and mix it well.
  27. For baking it
  28. - Spread marinate over the potatoes evenly and keep them aside for 10 minutes.
  29. - Assemble the potatoes in a squeezer and place a lemon slice between them.
  30. - Preheat oven at 200-degree centigrade and after preheating it, place the baking tray in it.
  31. - Bake the potatoes at 200-degree centigrade for 15 minutes.
  32. - The potatoes have baked after 15 minutes and it is ready to be served.

 

 

 

 

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