Potatoes stuffed with lightly spiced dry fruits recipe
information
Tandoori Aloo
ingredients
8 / 1 kg (2.2 lb) Potatoes, large
Vegetable oil for frying
Salt to taste
1 tsp (2 g) Red chilli powder
a pinch Garam masala
1 tsp (5 ml) Lemon (nimbu) juice
5 - 10 Cashew nuts (kaju), broken
1 tbsp (10 g) Raisins (kishmish)
2 tsp (10 g) Ghee
20 g Cheese, grated
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1/2 tsp (1 g) Chaat masala
Vegetable oil for frying
Salt to taste
1 tsp (2 g) Red chilli powder
a pinch Garam masala
1 tsp (5 ml) Lemon (nimbu) juice
5 - 10 Cashew nuts (kaju), broken
1 tbsp (10 g) Raisins (kishmish)
2 tsp (10 g) Ghee
20 g Cheese, grated
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1/2 tsp (1 g) Chaat masala
method
1. Peel the potatoes. Scoop out the centre leaving thin walls at the sides.
2. Fry the potato shells and the scoops separately. Do not let them change colour but let the sides become crisp.
3. Cool the scooped out portion of the potatoes and mash. Add salt, red chilli powder, garam masala, lemon juice, cashew nuts, raisins, and ghee.
4. Stuff the mixture into the potato cases.
5. Arrange 4 pieces on one skewer and sprinkle grated cheese on top. Grill till golden brown in colour.
6. Sprinkle with green coriander and chaat masala, serve hot.
2. Fry the potato shells and the scoops separately. Do not let them change colour but let the sides become crisp.
3. Cool the scooped out portion of the potatoes and mash. Add salt, red chilli powder, garam masala, lemon juice, cashew nuts, raisins, and ghee.
4. Stuff the mixture into the potato cases.
5. Arrange 4 pieces on one skewer and sprinkle grated cheese on top. Grill till golden brown in colour.
6. Sprinkle with green coriander and chaat masala, serve hot.
serving amount
serves: 4
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more information
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