Air fried Bharwa Tandoori Aloo
Air fried Bharwa Tandoori Aloo is a mouth watering delicious Indian appetiser. Scooped out potatoes filled with a mixture of mashed potatoes, nuts, raisins, paneer and a combination of spices. Mustard oil in this recipe takes it to the next level! The raisin gives it a hint of sweetness and cashews give it a bite that is unmatched. Cooking it in an air fryer gives it a delicious crisp but you can even bake it in the oven and make it as delicious. A must make for parties to literally be the star of the show! Kids and adults love this dish equally so its a complete no brainer. Check notes for tips on how to make it Vegan.
Happy Cooking!
Servings: 12-16 pcs
Prep Time: 30 mins
Cooking Time: 40 mins
Total Time: 1 hour 20 mins
Ingredients:
6-8 medium-large sized golden potatoes; check notes
1-3 tbsp mustard oil, divided
1 tsp cumin seeds
1 small red onion finely chopped
1-2 small green chilli chopped
1.5 tbsp Ginger paste
1-2 tsp Red chilli powder
1/2 tsp Hing- Asafoetida powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp cumin powder
1-2 tsp salt
1/4 tsp pepper powder
1/4 tsp sugar
1/2-1 cup water
1 tbsp all purpose flour
1/4 cup crumbled paneer
3 tbsp chopped cashews- optional
2 tbsp golden raisins- optional
2-3 tbsp chopped cilantro
Directions:
Wash the potatoes well, making sure the potato skin is well cleaned. Half boil the potatoes, and wash them in cold water to stop the cooking process. Once cooled, cut the potatoes in half and scoop the centres out, keeping a border around the skin. Do not throw out the scooped out part of the potato, we need to make the filling.
In a pan add the 1 tbsp of mustard oil and add cumins seeds & let it crackle.
Add the chopped onions and cook for 4-6 mins till they start browning.
Add the green chilli and cook for 1 minute.
Add the ginger paste and cook for 1-2 mins.
Add the dry spices- hing, red chilli, cumin, coriander and turmeric and cook them in for 1 minute.
Add the scooped out part half boiled potatoes (not the potato with the skins, just the inside part that you scooped out) and mix it in for 2-3 mins.
Add salt, sugar and pepper and mix it together.
Add about 1/3 cup of water and cook the potatoes on a medium low flame till they start becoming soft and the water evaporates.
Use a masher/fork and mash the potatoes. Add about 2-4 tbsp of water more as needed and cook it down further.
Once the mixture comes together, add 1 tbsp of flour and mix. Cook for 2-4 minutes so that the flour is well cooked.
Add the chopped cashews and raisins (Optional).
Add the crumbled paneer and mix it all together.
Cook the mixture for 3-6 minutes mashing as you go.
Add chopped coriander and mix together. Let it cool.
Preheat oven or air fryer. Oven- 380F; Air fryer- 360F
Add some red chilli powder, a pinch of salt to the remaining mustard oil.
Brush the oil on the outside and inside of the scooped out potato skins.
Fill the scooped out potatoes with the filling all the way.
Cook-
Air fry the potatoes at 360F for 6-10 minutes till they are well cooked. You may need to rotate them mid way.
Bake the potatoes at 380 for 8-12 mins on a foiled tray till they are well cooked. You may need to rotate them mid way.
Serve warm with any kind of cilantro chutney.
Tips/Notes:
You can skip half boiling the potatoes if you want. You need to be more careful while scooping them as they can break more easily. Cooking time will increase as well, for the filling as well as well you bake/ air fry it by 2-4 minutes.
Do not skip mustard oil in this recipe. It adds so much flavor.
Paneer helps to make the recipe creamy, You can add grated cheese instead if you want.
The skin gives it a crisp so don’t peel it.
You can make these from before and keep it frozen/refrigerate. Cook before serving. You will need to cook it for 2-4 mins extra depending how cold it is. If frozen thaw it for 15 mins. You can keep it frozen for 1-3 months in an airtight container. You can keep it refrigerated for 2-3 days in an airtight container.
Vegan- Use vegan cheese instead of paneer.
