Aloo Nazakat

Aloo Nazakat


4 Potatoes big
1/3 cup Bengal Gram Dal
2 Papad medium size
2 tbsp. Ginger Garlic Paste + 2 tsp
2 cup Plain Yogurt whisked
1 cup Paneer grated
1 1/4 tbsp. Chat Masala Powder
3 Green Chillies chopped
1 tsp Black Salt
2 tsp Garam Masala Powder
2 tsp Red Chilli Powder
5 gms Coriander Leaves
3 to 4 tbsp. Mustard Oil
Salt as per taste
Oil as required for frying

How to make Aloo Nazakat

Peel the potatoes and cut them in half.
Heat a pan of water over medium flame and bring to a boil.
Add the potatoes and simmer until tender.
Gently scoop out the insides leaving a shell all around.
Keep the scooped out flesh aside.
Heat a nonstick pan over medium flame.
Dry roast the dal until golden.
Remove, cool and grind to a fine powder.
Heat oil in a deep frying pan.
Fry the potato shells until the outer is golden brown.
Remove and drain excess oil.
Fry the papads in the same oil and drain excess oil.
Keep them aside until required.
Heat 2 tblsp oil in a nonstick pan.
Add the 2 tblsp ginger garlic paste and stir-fry for 30 seconds.
Add the reserved potato flesh and little salt.
Cook for 5 minutes.
Whisk the yogurt in a bowl.
Add a little salt, 2 tsp ginger garlic paste, black salt, garam masala powder, red chilli powder, few coriander leaves and dry roasted dal.
Mix well.
Add mustard oil and mix again. Keep aside.
Add paneer to a bowl along with chaat masala powder, coriander leaves, green chillies, salt and potato mixture.
Crush the papads and mix well.
Fill the potato shells with the paneer-potato mixture
Gently drop them in the yogurt mixture and mix gently.
Keep aside for 60 to 90 minutes.
Then transfer them to a greased baking tray lined with parchment paper.
Bake in a preheated oven at 350F/180C for 20 to 25 minutes.
Serve as it is as a snack or serve with naan.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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