Bharwa Tandoori Aaloo
2 hours 45 minutes
1404 reads
About Bharwa Tandoori Aaloo
Bharwan Tandoori Aaloo is a beloved North Indian starter that truly shines at parties and festive gatherings. Tender potatoes are carefully hollowed and generously stuffed with a flavorful mixture of cottage cheese, fresh coriander, and a hint of fruits, creating a delightful blend of textures and tastes.
Each stuffed potato is then baked to golden perfection, infusing it with irresistible tandoori flavors that make it a crowd-pleaser. This mouthwatering snack is perfect for impressing your guests and adding a gourmet touch to any celebration.
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See the 30-Day PlanRecipe Time & More
Prep2 hours
Cook45 minutes
Total2 hours 45 minutes
Ingredients
- 5 Potato chopped, medium sized
For Stuffing
- 1 cup Cottage Cheese paneer, grated
- 1 leaf Coriander dhania
- 1 tbsp Fruits chopped dry
- 2 Chilli green
- 1 tbsp Chaat Masala
- For Marination for marination
- 1/2 cup Hung Yogurt
- 1 tsp Salt or as per taste, tesp
- 1/2 Turmeric Powder haldi, tesp
- 1/2 Coriander dhania, tesp
- 1/2 Garam Masala tesp
- 1 tbsp Mustard Oil
- 1 tbsp Lemon Juice
- 1 leaf Fenugreek Leaves
- 1 Chilli Paste green, or ginger ginger and tesp
Instructions
- Wash and peel potatoes.
- Scoop out the centre of potatoes to make empty potato barrels.
- In a mixing bowl take all stuffing ingredients cottage cheese, chopped dry fruits, coriander leaves, Green chilies and chat masala. Mix well.
- Stuff the cottage cheese mixture in scooped potatoes.
- In another bowl mix together all ingredients for marination.
- Coat stuffed potatoes with marination.
- Let them marinate for 2 hours.
- Place them on wire rack and bake in a preheated oven for about 45 minutes at 220 degrees till gets golden.
- Cut in slices and serve ,garnished with green coriander leaves and pomegranate seeds.
Recipe Notes
Additional Tips
- For extra smokiness and authentic tandoori flavor, place a small bowl with a hot charcoal piece in the baking tray and drizzle a little ghee over it before covering the tray tightly for 5 minutes after baking.
- If you prefer a vegan version, substitute paneer with firm tofu and use vegan yogurt for marination; add a pinch of black salt to mimic the tanginess of dairy-based ingredients.
- Chop the fruits (such as pomegranate seeds or finely diced apples) very finely so they blend seamlessly into the stuffing, creating bursts of sweetness without overpowering the savory elements.
- To prevent the potatoes from falling apart, parboil them just until fork-tender but not fully cooked, making them easier to hollow out and stuff without breaking.
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Recipe Nutrition
Calories: 122kcalCarbohydrates: 12gProtein: 7gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 456mgFiber: 1gSugar: 3g
Palshi Gupta
Articles: 3
5 Comments
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Absolutely mouthwatering! Thanks for sharing.
I’m eager to make this recipe!
Looks so good! Can’t wait to try it.
I used to make something like this but it was tedious to make. I find the cutting of potatoes makes it easy to fill the mixture. Great recipe.
I’m eager to make this recipe!