Recipe: Tillwala bhurvan aloo

Recipe: Tillwala bhurvan aloo
Image courtesy: Sridhar Sigatapu, Executive Chef, The Grand Mercure, Bengaluru

Try this amazing potato recipe


  • Black salt  10gms
  • Salt   05gms
  • Hung curd 100gms
  • Mustard oil 20ml
  • Jeera powder 5gms
  • Coriander powder 10gms
  • Coriander stems 50gms
  • Ginger 50gms
  • Garlic   50gms
  • Kashmiri red chilli powder 5gms
  • Butter 05gms (for basting)
  • Kasturi methi 05gms
  • Chaat masala 05gms
  • Baby potato  500gms
  • Cottage cheese 100gms
  • Pistachio nuts 05gms
  • Almonds 05gms
  • Raisins 05gms
  • Broken cashew nut 05gms
  • Khova 20gms
  • White sesame seeds 5gm



Method :

Baby potatoes wash, peel and par boil then scoop out inside of potato.

For the fillings : grate cottage cheese, khova, almonds, broken cashew nuts, pistachio, raisins, chopped green chillies, ginger  chopped, coriander stem, roasted cumin and coriander powder, chat masala  and salt to taste - mix well together and fill it in the potato.

Make a marination:  ginger garlic paste, red chili powder, jeera powder, hung curd, mustard oil, coriander powder, salt, kasturi methi powder pinch of garam masala powder and black salt.

Marinate filled potato in this marination then sprinkle some white sesame seeds on top of potato and cook in tandoor.

Serve the till bharwan all with mint chutney.

This recipe has been contributed by Sridhar Sigatapu, Executive Chef, The Grand Mercure, Bengaluru

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