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Tandoori Aloo

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Ingredients

Adjust Servings:
6 Potatoes big sized, boiled and peeled
.5 tsp Grated Paneer
3 tsp Dhania chopped finely
0.5 tsp Green Chillies chopped finely
4 tsp Ginger Grated
2 tsp Garlic Paste
.25 tsp Ajwain
1 tsp Chilli Powder
3 tsp Chaat Masala
.5 tsp Zeera Powder
.5 tsp Dhania Powder
.25 tsp Red Chilli Powder
.25 tsp Black Chilli Powder
.25 tsp Curd
1.5 tsp Cornflour
According to taste Salt

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Tandoori Aloo

Features:
  • Veg

Divide each potatoes into 2 and scoop them. Keep the scooped out potato aside

  • 30 min
  • Serves 3
  • Hard

Ingredients

Directions

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Tandoori Aloo

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Steps

1
Done

Divide each potatoes into 2 and scoop them. Keep the scooped out potato aside

2
Done

Sprinkle Salt, Red Chilli Powder, Dhania Powder, 1 ½ tsp Chaat Masala, Zeera Powder, ½ tsp grated ginger and ½ tsp trated garlic on the potato shells and keep aside.

3
Done

In a bowl, combine the paneer, 2 tsp of scooped out potatoes, 1 tsp dhania leaves, green chillies, ½ tsp grated ginger, ajwain, ½ tsp grated garlic, ½ tsp chaat masala black chilli powder and salt to taste

4
Done

Fill the potato shells with the above mixture.
Strain the yoghurt to take off the excess whey. Whisk and keep in a bowl. Add all the remaining ingredients to the bowl, and mix well to form a marinade.

5
Done

Coat each stuffed potato shells in the yoghurt mixture and keep leave aside for 30 minutes

6
Done

Cook the potato shells on a tandoo till well done. If you don’t have a tandoor, you can also use an oven.
Serve hot with mint yoghurt dip

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