Aloo Nazakat

Published under: PaneerPotatoSnacks
A Tandoori starter that is quite popular in various restaurants.
Aloo Nazakat

Aloo Nazakat is a Tandoori starter dish where crispy fried potato shells are filled with a paneer and potato mixture, marinated in a yogurt sauce and baked.
Aloo Nazakat

Aloo Nazakat
3.89 from 9 votes

Aloo Nazakat Recipe

A Tandoori starter that is quite popular in various restaurants.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Course: Appetizer, Snack
Cuisine: Indian, North Indian
Keyword: hotel, restaurant, Tandoori

Ingredients for Aloo Nazakat

  • 4 Potatoes big
  • 1/3 cup Bengal Gram Dal
  • 2 Papads medium size
  • 2 tbsp Ginger Garlic Paste + 2 tsp
  • 2 cup Plain Yogurt whisked
  • 1 cup Paneer grated
  • 1 1/4 tbsp Chaat Masala Powder
  • 3 Green Chillies chopped
  • 1 tsp Black Salt
  • 2 tsp Garam Masala Powder
  • 2 tsp Red Chilli Powder
  • few 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.
Arthi Balaji
Arthi Balaji
An entrepreneur by profession, Arthi Balaji is a mother of two and tries to spend as little time as possible in the kitchen. Hence she is always on the lookout for quick recipes that can help her juggle her career and family life.

1 comment

Mrs gelb May 19, 2020 - 12:53 pm

Thank you for this lovely recipe- it definitely tastes similar to restaurant aloo nazakat that I have had! I used tandoori masala instead of garam masala in the yogurt mix and I was too scared to use the ground gram and papad😂


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