Aloo Nazakat

A Tandoori starter that is quite popular in various restaurants.

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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.

3.89 from 9 votes

Aloo Nazakat Recipe

A Tandoori starter that is quite popular in various restaurants.

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

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.