It is common to feel bored with daily food, and in such a situation, cravings for outside food increase. Especially when I remember the food from Dhaba, my mouth starts watering. If you get spicy and roasted tandoori potatoes, then the fun of eating doubles. Now you do not need a tandoor, because you can easily make dhaba-like stuffed tandoori potatoes at home. Follow this recipe.
Material
– Small potatoes – 10-12
– Paneer – 1 cup (grated)
Boiled potato pulp – half cup
– Finely chopped onion – 1
– Green chilli – 1-2 (finely chopped)
– Ginger-garlic paste – 1 teaspoon
– Garam masala – half teaspoon
– Dry mango powder – half teaspoon
– Salt – as per taste
– oil for frying
– Thick curd – half cup
– Gram flour – 2 spoons
– Red chilli powder – 1 teaspoon
– Turmeric powder – half teaspoon
– Coriander powder – 1 teaspoon
– Cumin powder – half teaspoon
– Chaat masala – half teaspoon
– Kasturi Methi – 1 teaspoon
– Mustard oil – 1 teaspoon
– Salt – as per taste
Process to make Stuffed Tandoori Potatoes
– Firstly, boil small potatoes till 80%. Do not cook the potatoes completely. When they cool down, peel them and take out some pulp with a spoon so that the stuffing can be filled properly.
– In a bowl, add grated cheese, drained potato pulp, finely chopped onion, green chilli, ginger-garlic paste, garam masala and salt and mix well. Then fill this mixture in the potatoes.
– In a big bowl, add curd, gram flour, ginger-garlic paste, all the spices (red chilli, turmeric, coriander, cumin, garam masala, chaat masala), musk fenugreek, hot mustard oil and salt and mix well.
Now dip the stuffed potatoes in this spicy marinade and coat them from all sides. Keep them in the refrigerator for about half an hour so that the flavor of the spices gets absorbed into the potatoes.
– Add some oil or ghee in a heavy bottomed pan and heat it. Keep the gas flame low and carefully place the marinated potatoes in it. Fry them turning from all sides until they become golden brown.
– Finally, remove the hot tandoori potatoes from the pan. Add some chaat masala and finely chopped green coriander on top and serve. Serve them with green chutney and onion slices.
