Tandoori Aloo (Stuffed)

Make the filling: in a mixing bowl, combine the finely grated paneer, chopped cashews, chopped raisins, green chilli, fresh coriander, some of the chaat masala and a pinch of salt. Mash it together by hand into a dense, cohesive stuffing.

Pack the paneer and nut filling firmly into the hollow of each prepared potato barrel. Press it in well so it holds together.

Emulsion Architecture: In an expansive bowl, heavily whisk the dense hung curd, ginger-garlic paste, Kashmiri chilli dust, cumin powder, garam masala, residual chaat masala, roasted besan, and salt.

Pour the pre-heated mustard oil over the spice mixture. Whisk hard until it comes together into a very thick, deep red paste.

Add the stuffed potato barrels to the red marinade. Coat them thickly so the outside is completely covered in the spiced paste.

Thread the coated potatoes onto sturdy metal or soaked wooden skewers, pushing the skewer through the middle horizontally so they sit steady.

Elevate a professional grill pan, heavy tawa, or pre-configure an oven environment strictly to 200°C (400°F). Establish a micro-thin lipid barrier across the searing zone.

Set the loaded skewers over the hot coals or flame. Roast for 15-20 minutes, turning them every 4-5 minutes. Keep going until the potato is soft all the way through and the marinade has charred to dark, blackened patches.

15–20 min4–5 min

During the concluding 120 seconds of thermal exposure, relentlessly baste the external architecture with melted butter to catalyze an intensely crisp, mirror-like finish on the skin.

2 min

Slide the potatoes off the skewers. Cut each barrel in half down the middle to show the white centre. Dust generously with chaat masala and serve hot.