Stuffed Tandoori Potatoes

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  • 10 Baby potatoes
  • 2 Tbs raisins
  • 2 Tbs walnuts – chopped
  • 4 tsp coriander mint chutney
  • 1/2 bell pepper (any color), diced in squares
  • 2 Tbs heavy cream
  • 1/2 tsp ginger- green chilli paste

Advance Prep :

  • soak a few bamboo skewers in water for a few hours or overnight
  • Wash the potatoes well.


  1. Fill a pan with water and bring it to a rolling boil
  2. Add the potatoes, cook for a few minutes, until tender  but not overcooked
  3. Drain and let it cool slightly
  4. Slice the top of the potatoes (almost 1/4th part of the potato)
  5. Using an apple corer, core out some of the potato from the bigger part of the potato, making a cavity inside
  6. Ensure you do not core it through and through
  7. Mix the raisins, chutney, walnuts and some of the scooped out potato
  8. Fill this mixture into the hollow of the potatoes
  9. use the sliced tops as caps and thread them on to the skewers along with the bell peppers
  10. Mix the cream and ginger green- chilli paste
  11. Brush it thoroughly on top of the Potato skewers
  12. Grill on a charcoal grill preferably on medium heat until the grill marks appear.

Serve as an appetizer with mint and cilantro chutney. This recipe can serve 5 – 10 people based on portion sizes.

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Comments 1

  1. Wow!!! These must taste sooo good!!! I will make this for our yearly barbecue party! Thanks a lot!!! 🙂

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