Bharwan Tandoori Aloo, A Vegetarian's Delight
Image Credit: tandoori bharwan aloo/

Celebrations and gatherings are here and deciding what to serve as evening snacks is a tough task. Non-vegetarians have quite a lot of options but vegetarian snacks are limited. We have something which is beyond the usual paneer tikka and chaap. Tandoori bharwan aloo is a delicious snack that has all the smokey deliciousness of the potato. You can serve this snack with green chutney. It is a perfect appetizer to get the party started. 


1. 6 Medium Potatoes

2. Cottage Cheese grated1 cup

3. Oil1 tbsp + for deep-frying

4. Ginger finely chopped

5. 1 tbsp Green Chillies

6. 2-3 Cashew Nuts

7. 1 tbsp Chaat Masala1 tsp + for sprinkling Kashmiri red chilli powder

8. 1/4 tsp Garam masala powder

9. Salt to taste

10. 1 cup Yogurt

11. 1 tbsp Ginger-garlic paste

12. 3 tbsp Mustard oil

13. A pinch of Turmeric powder

14. Half Lemon

bharwan tandoori aloo/

1. Peel the potatoes cut a thin slice off each side, and scoop out the centre to form a barrel. Put the trimmings in a basin and set them away.

2. Warm up the oil in a kadai. Potato trimmings should be deep-fried until crisp and golden. On absorbent paper, drain.

3. In a nonstick pan, heat 1 tbsp of oil. Add the ginger and green chillies, and cook for one minute. Cashewnuts should be roughly chopped, added to the pan, and sautéed for one minute before being placed in a bowl.

4. Add salt, 1/2 tsp chaat masala, 1/4 tsp Kashmiri red chilli powder, 1/2 tsp garam masala powder, and 1/2 tsp cottage cheese, and combine thoroughly.

5. Mix yoghurt, ginger-garlic paste, salt, 1 tsp Kashmiri red chilli powder, 1 tsp garam masala powder, and 1/2 tsp chaat masala in a bowl to make the marinade.

6. In a different nonstick pan, warm the mustard oil. Put the heat out and then add the turmeric powder. This tempering should be added to the marinade. Crush the leftover fried potatoes, then stir them into the marinade.

7. Put the filling inside the potatoes. Place the potatoes in the bowl with the marinade and cover them with it.

8. On each skewer, insert one half of a lemon, and three packed potatoes, and leave a small space between them. Cook the skewers for 8–10 minutes in a hot tandoor.

9. Take the potatoes from the skewers and cut them in half. Serve hot after transferring to a serving plate and adding some chaat masala.