These Crispy Double Baked Tandoori Aloo (Potatoes )are epic! Make them for your Weekends or pass them around at a gathering. It goes without saying that these are all about that crispy, golden baked crust with a soft delicious cheese filling…..Is Epic!
Just a short glance at these Crispy Roasted Parmesan Potatoes is all you need to KNOW that these are utterly addictive and that you’ll be fighting to make sure you get your fair share.
Just look at them! Soft on the inside….. The golden crispy double-baked crust on the outside, loaded with ridiculous flavour not just from the crispy crust, but from the flavourful cheese (paneer)filling inside.
Steaming the potatoes
- As much as I love the convenience of an instant pot to steam potatoes, for this recipe, I will stick to Open Pan Steaming. This way I can control the temperature of cooking and the final texture of the cooked potatoes. The correct texture of the boiled potatoes is extremely important. We are looking for potatoes cooked al dente with a crispy outside and slightly soft inside.
- Next is to Slice the potatoes before boiling. Slicing the potatoes gives it a uniform texture.
- Add salt to the water before boiling the potatoes.
- Use just enough water for steaming the potato as too much water for boiling will make the potatoes soggy and will not be baked in crispy potatoes.
Authentic Tandoori recipes are made in a special clay oven called ‘Tandoor’ but for making these at home we use the Air fryer or an Oven.
How To make tandoori Aloo tikka
Using the Oven
- Prepare a baking tray lined with parchment paper or foil(this is just to avoid washing up.
- Place a rack over top and preheat the oven to 200 degrees centigrade.
- Place the skewers on the rack, then bake for scooped potatoes for 10-15 minutes until potatoes are well cooked. Remove.
- Now place the filling and bake for another 20 minutes till the top is slightly golden and crispy.
How to make tandoori Aloo Tikka Filling
Aromatic Spices, Ginger, Garlic, Lime juice, Cashews, Homemade Paneer comes along as a delicious filling with this flavorful Tandoori Aloo. The addition of Lime juice gives the tanginess while Homemade Paneer is great for the soft filling center. Mix all the ingredients together well and make sure they are smoothened soft.
How to serve these Tandoori Potatoes
They would also be fabulous served as finger food to pass around at a party! The obvious way to serve these is as a side dish immediately as we do not want to miss the perfect crispy on the outside and melt-in-the-mouth on the inside taste. Garnish with lime wedges and red onion. Sprinkle some chaat masala and serve with mint coriander chutney on the side for dipping.
Double Baked Tandoori Aloo
- 10 medium-sized potatoes
- 2 tablespoon ghee
- 1 cup 225 grams fresh homemade paneer(or ricotta)
- 15 pieces raisin
- 10 cashews
- 3 green chillies as per taste
- 2 teaspoon finely chopped ginger
- ¼ cup fresh mint
- ¼ cup fresh coriander
- 1 teaspoon sugar
- Juice of half a lemon 3-4 teaspoons
- 11/2 teaspoon salt (or as per taste)
- 1 teaspoon cardamom powder
- Slice the potatoes lengthwise (do not peel)
- Par-boil them in salted water
- Remove from water. Cool. (Incase these have become soft refrigerate for couple of hours)
- With the help of melon scoop or a sharp spoon, scoop out the centre keeping enough inner flesh around the skin. Put it on a baking tray and brush with ghee
- Bake in the oven for 10 minutes at 220 degrees while you make the filling ( baking at this stage is optional)
- Make the filling by crumbling the paneer/ricotta/tofu
- In a food processor add cashew, raisins, ginger, green chilli, mint, coriander and pulse. ( we want the bits to stay)
- Mix it with the paneer and add sugar, lemon juice ,cardamom and salt ( keeping in mind the salt requirement of the potatoes also).
- Mix well.
- Stuff the roasted potatoes with the filling,
- Bake at 170 degrees for 30 minutes and at 220 degrees for 10 minutes
- Serve warm with yoghurt mint chutney, sliced onions
- Double baking makes the potatoes crispy and soaks the brushed ghee well.
- Butter can be used instead of ghee
- Dried mint can be used instead of fresh in case fresh mint is not available.
- Cutting the potatoes lengthwise makes it easy to fill and allows more space for the filling
- Frozen-thawed paneer /tofu can also be used
- Make a batch and refrigerate them to use in 2-3 days.