Aloo Nazakat

Book: Tandoori Cooking @ HomeDeep-fried potato shells marinated and stuffed

with cottage cheese mixture and baked.

Cooking Time: 15-20 minutes Servings: 4 Preparation Time: 50-60 minutes

Ingredients
Potatoes 4 large Oil Salt 2 tablespoons + for deep-frying to taste 1 cup 1/2 teaspoon 1 teaspoon 3 tablespoons 3 tablespoons 1/2 cup Ginger-garlic paste 3 teaspoons Yogurt,whisked

Black salt (kala namak) Garam masala powder Red chilli powder

1 teaspoon

Roasted chana dal (dalia),powdered Fresh coriander leaves,chopped Mustard oil Chaat masala 2 tablespoons 2 teaspoons 2 Cottage cheese (paneer),grated Green chillies,chopped

Urad dal papads , fried and crushed

2 small

Method
1. Peel and scoop out the insides of the potatoes leaving a shell all around. 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. Chop the scooped out portion and set aside. .Heat the oil in a pan and add one teaspoon of the ginger-garlic paste+ chopped potatoes and salt and cook over medium heat for five to six minutes.

2.

3. 4.
5.

For the marinade, put the yogurt into a bowl; + salt + black salt + garam masala powder + chilli powder + roasted Bengal gram powder+ 2 tablespoons of the fresh coriander + 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 + salt + chaat masala + remaining fresh coriander + green chillies, cooked potatoes and crushed fried papad. Mix well.

6.
7.

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 30 minutes.

8.
9.

Preheat the oven to 180C/350F/Gas Mark 4. Grease a baking tray. Arrange the stuffed potatoes on the baking tray and bake for fifteen to twenty minutes. Serve hot.