Air fryer recipe · Sides
Bharwa Aloo with Mint Coriander Masala
Hollowed potato cups packed with a fresh mint-coriander spiced core that roasts to a crackling shell.
- 24 minTotal time
- 190°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 325kcal
- 7.1 gprotein
- 44.4 gcarbs
- 14.5 gfat
- 6.5 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Medium potatoes4
- Fresh mint, chopped1/4 cup
- Fresh coriander, chopped1/4 cup
- Roasted peanuts, crushed3 tbsp
- Chaat masala1 tsp
- Oil2 tbsp
Method
Hollow the potatoes
Peel the potatoes and cut them in half crosswise, then scoop out a deep hollow from each half with a small spoon. Boil the cups for five minutes until just softened but still holding shape, then drain.
Make the green masala
Mash the scooped potato flesh and mix it with chopped mint, coriander, crushed peanuts, chaat masala and salt. The filling should be vivid green and fragrant.
Fill the cups
Pack the mint-coriander mixture firmly into each potato hollow, mounding it above the rim. Smooth the tops so they brown evenly.
Oil the shells
Brush the potato cups inside and out with oil so the shells turn crisp and the filling stays moist. Arrange them filling-side up in the basket.
Air-fry until crackling
Air-fry at 190C for 17 minutes until the potato shells are deeply golden and crackling and the green filling has set on top. Finish with an extra sprinkle of chaat masala before serving.
