Tandoori Potatoes also known as Tandoori aloo is mouth watering, spicy and flavorful Indian appetizer or snack recipe prepared using baby potatoes and aromatic spices.
This is a perfect accompaniment for any type of gathering or parties.
STEP 1.Peel the skin of potatoes and make hole and dipin water for 30 mins. Wash them and microwave for 10 minutes.
STEP 2.In a pan add ¼ cup of chickpea flour and saute till the raw smell goes off.
STEP 3.In bowl, add all the ingredients mentioned in the list except the onion and vegetable oil and mix well. Add the boiled potatoes to it and mix again so that the potatoes are coated well in the masala and keep this aside for 1 hour.
STEP 4.Now make the stuffing....
STEP 5.Heat oil and add chopped onion , ginger,garlic, green chilli. Cook till the raw smells goes off. Then add grated paneer. Add salt, garam masala powder, coriander lraves and mix well. Keep aside.
STEP 6.Now put the paneer filling into the potatoes and shallow fry them in a pan.
STEP 7.Serve with green chutney.
Nutrition value
183
calories per serving
16 g Fat4 g Protein7 g Carbs1 g FiberOther
Current Totals
Fat
16g
Protein
4g
Carbs
7g
Fiber
1g
MacroNutrients
Carbs
7g
Protein
4g
Fiber
1g
Fats
Fat
16g
Vitamins & Minerals
Calcium
88mg
Iron
< 1mg
Vitamin A
33mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
23mcg
Vitamin B12
0mcg
Vitamin C
< 1mg
Vitamin E
3mg
Copper
< 1mcg
Magnesium
17mg
Manganese
< 1mg
Phosphorus
61mg
Selenium
6mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment