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ALOO NAZAKAT - TANDOORI COOKING @ HOME
Deep-fried potato shells marinated and stuffed with cottage cheese mixture and baked.
Preparation Time : 40-60 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Potatoes
4 large
Oil
2 tablespoons + for deep-frying
Ginger-garlic paste
3 teaspoons
Salt
to taste
Yogurt, whisked
1 cup
Black salt (kala namak)
1/2 teaspoon
Garam masala powder
1 teaspoon
Red chilli powder
1 teaspoon
Roasted chana dal (dalia), powdered
3 tablespoons
Fresh coriander leaves, chopped
3 tablespoons
Mustard oil
2 tablespoons
Cottage cheese (paneer), grated
1/2 cup
Chaat masala
2 teaspoons
Green chillies, chopped
2
Urad dal papads , fried and crushed
2 small
METHOD
Peel and scoop out the insides of the potatoes leaving a shell all around. Chop the scooped out portion and set aside. Heat plenty of oil in a kadai and deep-fry the potato shells till cooked and the outer surface turns golden brown. Drain on absorbent paper. Heat the oil in a pan and add one teaspoon of the ginger-garlic paste. Add the chopped potatoes and salt and cook over medium heat for five to six minutes. For the marinade, put the yogurt into a bowl; add salt, black salt, garam masala powder, chilli powder, roasted Bengal gram powder, two tablespoons of the fresh coriander, the remaining ginger-garlic paste and mix well. Add the mustard oil and mix again. Set aside. For the stuffing, put the cottage cheese into a bowl. Add salt, the chaat masala, remaining fresh coriander, green chillies, cooked potatoes and crushed fried papad. Mix well. Stuff the potato shells generously with the cottage cheese mixture. Put the stuffed potatoes into the yogurt marinade and mix well with a light hand. Leave to marinate for about thirty minutes. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease a baking tray. Arrange the stuffed potatoes on the baking tray and bake for fifteen to twenty minutes. Serve hot.

 

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