Introduction

 

Namaste, food lovers! Today, I'm thrilled to share with you a recipe that holds a special place in my culinary journey - Bharwan Tandoori Aloo. It's not just any ordinary dish; it's a flavorful creation that combines the rich essence of Tandoori flavors with the comforting appeal of stuffed potatoes. I vividly remember the first time I discovered this recipe during a trip to Amritsar. The aroma of spices wafting through the air, the sizzle of potatoes in the tandoor, it was an experience that left an indelible mark on my taste buds.

 

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Recipe of Tandoori Potato Bharva Chaat

 

Ingredients:

 

For Tandoori Potato Bharva:

• 4-5 Potatoes
• 1 tbsp Mustard Oil
• 1 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tsp Salt
• 1/2 tsp Ajwain (Carom Seeds)
• 1 tbsp Rice Flour
• 1 tbsp Besan (Gram Flour)
• Oil for frying
• 1 tbsp Chopped Walnuts
• 1 tbsp Dried Pomegranate Seeds
• 2 tbsp Chopped Onion
• 1 tbsp Chopped Ginger
• 1/2 tbsp Chopped Green Chilli
• 1/2 tbsp Chaat Masala
• 1 tbsp Chopped Coriander
• 1/2 tbsp Lemon Juice
• 6-7 Papdis

For Marination:

• 1 tbsp Mustard Oil
• 3 tbsp Curd
• 1/2 tbsp Salt
• 1 tsp Red Chilli Powder
• 1 tsp Garam Masala
• 1 tsp Turmeric Powder
• 1 tsp Jeera Powder
• 1 tsp Coriander Powder
• 1/2 tsp Ajwain
• 1/2 tbsp Kasoori Methi
• 1 tbsp Roasted Besan (Gram Flour)

For Green Chutney:

• Handful of Coriander Leaves
• 15-16 Mint Leaves
• 1 tsp Ginger
• 7-8 Garlic Cloves
• 1/2 tbsp Lemon Juice
• 1/2 tbsp Roasted Jeera Powder
• Water, as required

For Chaat Masala:

• 1 tbsp Coriander Seeds
• 1/2 tbsp Jeera (Cumin Seeds)
• 6-8 Black Peppercorns
• 4-5 Cloves
• 1 Dry Red Chilli
• 2 Pipla
• 1/2 tbsp Black Salt
• 1 tsp Citric Acid

 

 

Method:

 

Preparation of Tandoori Potato Bharva:

1. Peel the potatoes and set aside the trimmings and skin peels.
2. Shape the potatoes into barrel shapes and hollow out one side using a serrated peeler.
3. Blanch the potatoes in boiling water for 4-5 minutes, then remove and set aside.
4. Brush the potatoes with mustard oil and air fry them at 180°C for 15 minutes.
5. Mix turmeric powder, red chilli powder, salt, ajwain, rice flour, besan, and some water in a bowl to make a batter.
6. Heat oil for deep frying, then dip the potato peels in the batter and fry until crisp.
7. Fry the potato trimmings until they are also crisp.
8. In a bowl, combine the crispy fried potato trimmings with chopped walnuts, dried pomegranate seeds, chopped onion, chopped ginger, chopped green chillies, chaat masala, chopped coriander, salt, red chilli powder, and lemon juice. Mix well.
9. Stuff this mixture into the hollowed-out potato barrels and set aside.
10. In another bowl, prepare the marination by combining mustard oil, curd, salt, red chilli powder, garam masala, turmeric powder, jeera powder, coriander powder, ajwain, kasoori methi, and roasted besan. Mix well.
11. Apply this marinade to the stuffed potato barrels and air fry them for 4-5 minutes at 200°C.

Preparation of Green Chutney:

1. In a blender, combine coriander leaves, mint leaves, green chillies, garlic, ginger, lemon juice, roasted jeera powder, and water as required. Blend into a fine paste.

Preparation of Chaat Masala:

1. Heat a pan and dry roast coriander seeds, jeera, black peppercorns, cloves, dry red chilli, and pipla until fragrant.
2. Transfer the roasted spices to a grinder, add black salt and citric acid, and grind into a fine powder to make chaat masala.

Assembling the Tandoori Potato Bharva Chaat:

1. Arrange the tandoori potato barrels on a serving plate.
2. Crush some papdis over the potatoes.
3. Drizzle sweetened curd, green chutney, and meethi chutney over the potatoes.
4. Sprinkle chopped tomatoes, chopped onions, ginger juliennes, and chopped coriander on top.
5. Finally, sprinkle some homemade chaat masala over the chaat.
6. Serve the delicious Tandoori Potato Bharva Chaat immediately and enjoy!

 

This delightful chaat is sure to tantalize your taste buds with its burst of flavors!

 

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About the Recipe

 

Bharwan Tandoori Aloo is a delightful fusion of traditional Indian flavors, combining the smoky goodness of tandoori spices with the humble potato. The dish originated from the streets of Amritsar, where it quickly gained popularity for its irresistible taste and versatility.

 

To prepare Bharwan Tandoori Aloo, potatoes are hollowed out and stuffed with a savory mixture of spices, roasted besan, and crispy potato peels. The stuffed potatoes are then marinated in a blend of aromatic spices and air-fried to perfection, resulting in a crispy exterior and a tender, flavorful interior.

 

Served with a tangy green chutney, sweet curd, and homemade chaat masala, Bharwan Tandoori Aloo is a feast for the senses. Whether enjoyed as a starter, paired with a hearty gravy, or transformed into a tantalizing chaat, this dish is sure to impress even the most discerning palate.

 

 

Cooking Tips

 

1. Select the Right Potatoes: Choose medium-sized potatoes that are firm and unblemished for the perfect texture.

2. Hollow Out Potatoes Carefully: Use a sharp peeler to hollow out the potatoes, leaving some space at the bottom to hold the stuffing.

3. Par-boil Potatoes: Par-boil the hollowed-out potatoes until slightly tender before air-frying to ensure even cooking.

4. Prepare Crispy Potato Peels: Fry the potato peels until crispy to add an extra crunch to the dish and use them as a topping for added texture.

5. Customize the Spice Level: Adjust the spice level of the stuffing and marinade according to your taste preferences for a personalized touch.

 

 

Pairing Guide

 

Bharwan Tandoori Aloo pairs beautifully with a refreshing mint-coriander chutney and tangy tamarind chutney. For a complete meal, serve it with hot naan bread or steamed rice and a side of crunchy salad for added freshness.

 

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Frequently Asked Questions about Bharwan Tandoori Aloo

 

1. What is Bharwan Tandoori Aloo? Bharwan Tandoori Aloo is a flavorful Indian dish where potatoes are hollowed out, stuffed with spices, and marinated in a blend of tandoori spices before being air-fried to perfection.

2. How do you hollow out potatoes for Bharwan Tandoori Aloo? Use a sharp peeler to carefully hollow out the potatoes, leaving some space at the bottom to hold the stuffing mixture.

3. Can I make Bharwan Tandoori Aloo without an air fryer? Yes, you can bake Bharwan Tandoori Aloo in a preheated oven at 375°F (190°C) for 25-30 minutes or until crispy and cooked through.

4. Can I use any type of potato for this recipe? While medium-sized potatoes work best for Bharwan Tandoori Aloo, you can use any variety as long as they are firm and unblemished.

5. What spices are used in the marinade for Bharwan Tandoori Aloo? The marinade for Bharwan Tandoori Aloo typically includes a blend of tandoori masala, roasted besan, ginger-garlic paste, yogurt, and lemon juice.

6. Can I make the stuffing in advance? Yes, you can prepare the stuffing mixture for Bharwan Tandoori Aloo in advance and store it in an airtight container in the refrigerator for up to 2 days.

7. What is served with Bharwan Tandoori Aloo? Bharwan Tandoori Aloo is often served with a side of mint-coriander chutney, sweet curd, and homemade chaat masala for added flavor.

8. Can I make Bharwan Tandoori Aloo ahead of time? While Bharwan Tandoori Aloo is best enjoyed fresh, you can prepare the stuffed potatoes in advance and air-fry them just before serving for optimal crispiness.

9. Can I freeze leftover Bharwan Tandoori Aloo? Yes, you can freeze leftover Bharwan Tandoori Aloo in an airtight container for up to 1 month. Simply reheat in an oven or air fryer before serving.

10. Can I use store-bought tandoori masala for this recipe? Yes, you can use store-bought tandoori masala if you prefer, but homemade masala adds a unique flavor and freshness to the dish.

 

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