Make Dhaba-Style Stuffed Tandoori Potatoes at Home — No Tandoor Needed! Crispy, Spicy & Finger-Licking Good

Make Dhaba-Style Stuffed Tandoori Potatoes: Craving spicy dhaba-style tandoori potatoes? Learn how to make these crispy, stuffed tandoori aloo in a simple pan — no tandoor required! Perfect for parties or evening snacks.

If you’re a fan of roadside dhabas, you already know the irresistible aroma of smoky, spicy food sizzling in the pan. Among all those treats, Dhaba-style Tandoori Potatoes hold a special place — crispy outside, soft and flavorful inside, bursting with spicy stuffing. The good news? You don’t need a tandoor to make them! You can easily prepare Stuffed Tandoori Potatoes in a pan right in your kitchen, and they’ll taste just as authentic.

This quick and easy Dhaba-style recipe will bring that rustic charm of highway food straight to your plate. Let’s get started!

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🥔 Ingredients Needed: Make Dhaba-Style Stuffed Tandoori Potatoes

 For Potatoes & Stuffing:

1. Small potatoes – 10–12
2. Cottage cheese (paneer), grated – 1 cup
3. Boiled potato pulp – ½ cup
4. Finely chopped onion – 1
5. Green chilies, finely chopped – 1–2
6. Ginger-garlic paste – 1 tsp
7. Garam masala – ½ tsp
8. Dry mango powder (amchur) – ½ tsp
9. Salt – to taste
10. Oil – for frying

  For Marinade:

1. Thick yogurt – ½ cup
2. Gram flour (besan) – 2 tsp
3. Ginger-garlic paste – 1 tsp
4. Red chili powder – 1 tsp
5. Turmeric powder – ½ tsp
6. Coriander powder – 1 tsp
7. Cumin powder – ½ tsp
8. Garam masala – ½ tsp
9. Chaat masala – ½ tsp
10. Dried fenugreek leaves (kasuri methi) – 1 tsp
11. Mustard oil – 1 tsp
12. Salt – to taste

🔥 Step-by-Step Method to Make Stuffed Tandoori Potatoes in a Pan:

Prepare the Potatoes:

Boil the small potatoes until they are about 80% cooked. Don’t overboil, as they should hold their shape. Let them cool, then peel and gently scoop out the center with a small spoon to create space for stuffing.

Make the Stuffing:

In a mixing bowl, combine grated paneer, boiled potato pulp, chopped onion, green chilies, ginger-garlic paste, garam masala, amchur, and salt. Mix well until the ingredients are evenly combined.
Now, stuff this flavorful filling into the hollow potatoes and keep them aside.

Prepare the Marinade:

In another large bowl, whisk together yogurt, gram flour, ginger-garlic paste, red chili powder, turmeric, coriander, cumin, garam masala, chaat masala, kasuri methi, mustard oil, and salt. Make sure the mixture is smooth and aromatic.

Marinate the Potatoes:

Dip each stuffed potato into the marinade, ensuring it’s evenly coated on all sides. Let them rest in the refrigerator for at least 30 minutes to absorb the flavors.

Cook to Perfection:

Heat a little oil or ghee in a heavy-bottomed non-stick pan over a low flame. Place the marinated potatoes carefully and cook them on all sides until they turn golden-brown and slightly charred. This will give them that signature smoky Dhaba-style Tandoori flavor.

Serve Hot:

Remove from the pan and sprinkle some chaat masala on top. Garnish with freshly chopped coriander and serve hot with green chutney, onion rings, and lemon wedges.

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🍴 Pro Tips for Authentic Dhaba Flavor: Make Dhaba-Style Stuffed Tandoori

Potatoes

1. Add a few drops of mustard oil for that rustic smokiness.
2. You can also finish them on an open flame for an extra charred taste.
3. Use thick yogurt to keep the marinade from becoming runny.

❤️ Why You’ll Love This Recipe:

This Pan-Fried Stuffed Tandoori Potato Recipe brings the essence of Indian dhabas straight into your home — spicy, crispy, and full of rich flavors. Whether it’s a family gathering, party snack, or weekend indulgence, these tandoori aloo will have everyone licking their fingers and asking for more!