These stuffed potato skewers are great as a side dish or main
Indian cuisine offers some of the most amazing vegetarian dishes on the planet and these stuffed tandoori potato skewers are no exception.
For the best and most eye-catching presentation, use a large variety of colourful vegetables in your stuffing. I have suggested some below but of course you could use your seasonal veggies of choice.
The finished dish is delicious and the perfect way to start a meal though you could also serve these skewered potatoes as a vegetarian main.
You might want to prepare these skewered potatoes indoors and then them all outside to finish but the whole recipe can be done on the barbecue.
Looking at it, you’ve probably realised that these potato skewers take a bit of work to make.
That said, they are easy to put together so I hope you give them a try.
Once you’ve made them, you can also choose another filling to go in them. Experiment and have fun with it.
If it is more convenient for you, all of the prep work can be done a day in advance.
Just place the stuffed potatoes covered with cling film in the fridge.
You can even marinate them overnight.
Step by step photos
THE TANDOORI MARINADE INGREDIENTS
Any food quality tandoori marinade will do for this recipe. Following is what I whisked together in the bowl above. You could leave out the yoghurt if you like but it does add a little flavour and also acts as a protective coating while cooking.
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp tandoori masala
1 tbsp garam masala
1 tsp turmeric
1 tsp amchoor (dried mango powder)
1 tbsp Kashmiri chilli powder (more or less to taste or mild paprika)
1 tbsp garlic and ginger paste
1 tbsp green chilli paste
1 tsp black pepper
1 tsp salt
3 tbsp lemon juice
1 tbsp distilled white vinegar
4 tbsp rapeseed (canola) oil
Approx 3 tbsp water
200g Greek yoghurt, whisked (optional)
Looking for something to eat these skewered potatoes with? Try one or both of these!
- 1kg medium potatoes (about 8), peeled
- 1 tsp ground turmeric
- 1 tbsp salt
- 2 tbsp rapeseed (canola) oil or ghee
- 5 tbsp each of at least 5 vegetables of your choice such as carrots, onions, bell peppers, green bird’s eye chillies, tomatoes, very finely chopped
- 5 cloves garlic, finely chopped
- 1 x 2.5cm (1 inch) ginger, finely chopped
- 1 tsp Kashmiri chilli powder
- 1 tsp chaat masala
- 2 tsp ground coriander
- 2 tsp ground cumin
- 10 roasted cashews, roughly chopped
- 200g (7 oz) paneer cheese, grated
- 50g (1.75oz) strong Cheddar cheese, grated
- 1 batch tandoori marinade (see above)
- 2 tbsp ghee, melted
- 3 generous tbsp coriander (cilantro), finely chopped
- Whisk all of the marinade ingredients together in a bowl and set aside.
- Meanwhile, using an apple corer, hallow out the centre of four of the potatoes all the way through the other end so that there is plenty of room for stuffing.
- Then carefully slice around the potato with a potato peeler until you have a cylindrical tube with straight sides. Be sure to retain a few of the cored out centres. Do the same with the remaining two potatoes but if you are using a tandoor, don’t dig the centre all the way through with these two. Place in water and swirl around a bit to remove any excess starch. Strain and add new water and set aside.
- When the water comes to a boil, simmer the potatoes for about 8 minutes, strain and set aside. Chop up the potato centres really small and heat up two tbsp ghee/oil in a frying pan over high heat.
- When hot, add the chopped potatoes and other vegetables and fry until the potatoes are soft. Then stir in the chopped garlic and ginger, ground spices and chopped cashews. Transfer to a bowl to cool and then add the grated cheeses and fold it all together.
- When ready to cook, build a direct heat fire and bring a saucepan of water with the turmeric and salt to a boil.
- Fill each of the hallowed out potatoes with the vegetable and cheese mixture and dip in the tandoori marinade. Then skewer them, three potatoes per skewer with the two potatoes that have not been completey hallowed through at the end if cooking in a tandoor. This will stop the filling from falling into the fire from the vertical skewers.
- Grill over hot coals for 10 to 15 minutes or until nicely charred on the exterior. You could baste them with a little ghee as they cook for extra flavour. Slice and serve with the raita of your choice.
These potato skewers were cooked on a Kadai Fire Bowl using Big K Charcoal. I received both free of charge to use in my recipes and I highly recommend both products.