Cheesy Tandoori Bullet Potatoes

Name: Cheesy Tandoori Bullet Potatoes
Yield: 40 sing
Cuisine: Indian
Ingredients: 3 tbsp Hung curd; 1.5 tsp Red chilli powder; 0.5 tsp Turmeric; 1 tsp Garam masala; 1 tbsp Ginger garlic paste; 1 tbsp Cumin seeds (roasted & crushed) -; 1 tsp Chaat masala; 1 tbsp Crushed coriander seeds (roasted & crushed) -; 1 tbsp Kasuri methi; to taste Salt; 1 tsp Pepper; 20 Baby potatoes; 1 Onions large (finely chopped); 1-2 Capsicum (finely chopped); 2 Small Shimla chillies (chopped) (optional); ¾ cup Rajma/kidney beans (soaked overnight and boiled); 2-4 Green chillies; 1 lime Lemon juice; 2 tbsp Butter -; 1 tbsp Oil; 4-5 Cheese small cubes; as needed Coriander for garnish

rosy bansal @cook_14121057

Cheesy Tandoori Bullet Potatoes

rosy bansal @cook_14121057

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Ingredients

40 sing

Ingredients for the Marinade
3 tbspHung curd
1.5 tspRed chilli powder
0.5 tspTurmeric
1 tspGaram masala
1 tbspGinger garlic paste
1 tbspCumin seeds (roasted & crushed) -
1 tspChaat masala
1 tbspCrushed coriander seeds (roasted & crushed) -
1 tbspKasuri methi
to tasteSalt
1 tspPepper
Other ingredients
20Baby potatoes
1Onions large (finely chopped)
1-2Capsicum (finely chopped)
2Small Shimla chillies (chopped) (optional)
¾ cupRajma/kidney beans (soaked overnight and boiled)
2-4Green chillies
1 limeLemon juice
2 tbspButter -
1 tbspOil
4-5Cheese small cubes
as neededCoriander for garnish

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Steps

1

For the Potatoes
Firstly wash all the baby potatoes well, scrubbing off any dirt or eyes. Pressure cook them in salted water for only 2 whistles, If the potatoes are very small then do only 1 whistle. Remove them from the hot water and allow them to cool.
2

Then cut them in half and scoop out the centre portion, leaving a little cup of space for the filling. Save the scooped potato filling.
You can remove the skin if desired, but we leave it on to add texture and flavour.
3

Tandoori Filling
Start with some hung yogurt. To this all the ingredients for the marinade. Mix it all well together.
Add the boiled rajma, capsicum and the scooped potatoes.
4

You can keep these aside for an hour to marinate or use it right away.
Take a heavy pan and add some oil. Next add chopped green chillies and onions.
When the onions are cooked add the marinating rajma mixture and sauté until everything is cooked and smells great.
5

Top it with chopped coriander and allow it to cook slightly. You can even make this mixture ahead of time and stuff and bake the potatoes right before serving.
6

Potato Assembly and Baking
Line up the potatoes on a baking sheet and brush them with some melted butter, you can use ghee or oil if you prefer.
Now stuff each potato properly and top it with cheese.
7

Now bake it for 8 to 10 minutes at 180’ C or until the cheese melts and starts to bubble.
You can serve these topped with chutney or on their own!
8

Alternative to Baking
If you don’t have an oven or would rather not bake these then you can use a pan to do the final cooking.
Take a large frying pan on medium-low heat, grease it with a little bit of oil and pop in your potatoes.
Cover the pan and let them cook for 7-10 minutes or until the cheese melts.