How to make Tandoori Aloo Boat -

Scooped out potato halves stuffed with cheesy mixture and air-fried to perfection

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Large potatoes, Yogurt (दही)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Tandoori Aloo Boat checkout Chicken Keema - SK Khazana. You can also find more Snacks and Starters recipes like Patra Tandoori Subz Shaslik Shish Taouk Cottage Cheese in Barbeque Sauce

Tandoori Aloo Boat

Tandoori Aloo Boat Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tandoori Aloo Boat Recipe

  • Large potatoes parboiled with skin 4 large

  • Yogurt whisked 4 tablespoons

  • Dried red chilli-ginger-garlic paste 2 teaspoons

  • Salt to taste

  • Lemon juice 2-3 teaspoons

  • Processed cheese 150 grams

  • Cottage cheese (paneer) 150 grams

  • Corn kernels boiled 2-3 tablespoons

  • Chaat masala 1 teaspoon

  • Fresh coriander sprigs for garnishing

Method

Step 1

Halve the potatoes and scoop out a little flesh from the center of each half to give it a shape of a boat.

Step 2

Put yogurt and dried red chilli-ginger-garlic paste in a bowl and mix well. Add salt and lemon juice and mix again. Add scooped out potato halves and mix till they are well coated. Set aside to marinate for 10-12 minutes.

Step 3

Grate processed cheese into another bowl. Grate cottage cheese into the same bowl. Add corn kernels and chaat masala and mix well.

Step 4

Stuff the marinated potato halves with this mixture. Spread the remaining marinade over the stuffing.

Step 5

Place half the stuffed potatoes in an air fryer basket, fit the basket to the air fryer and bake at 180º C for 15 minutes. Take them out and bake the remaining stuffed potatoes similarly.

Step 6

Arrange them on a serving platter, garnish each with a coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.