Restaurant-Style Stuffed Tandoori Aloo Recipe | Easy Party Starter | Diwali Special | Chef Ruchi
Learn how to make the Stuffed Tandoori Aloo recipe at home with Chef Ruchi!!
Forget the boring appetizers! This Diwali, serve up a royal feast with the ultimate Restaurant-Style Stuffed Tandoori Aloo. Soft, crispy potatoes are stuffed with a rich filling of paneer, dry fruits, and spices, then perfectly charred in a vibrant, smoky yogurt marinade. It’s the easy, make-ahead party starter that guarantees gasps of delight!
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Ingredients
For the Potatoes & Frying
4 Potatoes (peeled)
Oil (For deep frying)
Potato Trimmings (from hollowing the potatoes)
For the Filling
100 gms Paneer (crumbled)
1 tbsp Raisins
1 tbsp Cashew Nuts (chopped)
1 tsp Ginger & Chilli Paste
¼ tsp Garam Masala Powder
¼ tsp Red Chilli Powder
¼ tsp Coriander-Cumin Seeds Powder
A pinch Turmeric Powder
1 tsp Chaat Masala
Coriander Leaves (chopped)
Salt (As per taste)
For the Marination
1 cup Hung Curd
2 tbsp Roasted Gram Flour
¼ tsp Raw Mango Powder (Amchur)
1 tsp Garam Masala Powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Dried Fenugreek Leaves (Kasuri Methi)
A few drops Lemon Juice
1 tsp Oil
Salt (As per taste)
For the Green Chutney
2 Green Chillies (chopped)
1 Garlic Clove (peeled)
½ inch Ginger (peeled & chopped)
¼ cup Mint Leaves
1 cup Coriander Leaves
½ tsp Sugar
1 tsp Chaat Masala
Juice of ½ a Lemon
2 tbsp Curd
1 tbsp Raw Peanuts
Salt (As per taste)
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