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Bharwan Tandoori Aloo

Chef Shaju Zacharia has a distinguished career as Executive Chef for more than 20 years. He has worked with top hotel chains such as the Taj Group and Jaypee Hotels. He is also Vice President of the Indian Culinary Forum, India’s association of Professional chefs.

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Prep Time   30 mins Cook Time   30 mins Serves  6-8


150 grams California Prunes
1 kg Potatoes
50 grams Broken Cashew Nuts
20 grams Chaat Masala
20 grams Chopped Ginger
20 grams Chopped Green Chilly
30 grams Kamrak
30 grams Chopped Coriander
Salt according to taste
Oil adequate for frying
100 ml Mint Chutney


Peel the potatoes, scoop out the center with a potato peeler. Cut the peeled potato middle into chips and fry it in oil until crispy.  Boil the potato shell until almost done. 

Chop California Prunes and mix all the other ingredients with the fried potato chips. Stuff the mixture into the boiled potato shells.

Arrange the stuffed potatoes on skewers and roast them in a tandoor or oven till the color is golden. Cut the roasted potatoes into half and sprinkle with chopped coriander and chaat masala.

Serve the chatpata California Prune Bharwan Tandoori Aloo hot with mint chutney.