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Aloo Shekuwa

I honestly can't claim credit for this, it all started when I was in my late teens and my mother was cooking a barbecue for a family party. One of my friends was vegetarian which at the time would've thrown most mothers but not mine. She boiled up some Jersey Royal potatoes and threw them cold onto the barbecue, the barbecue potato was born.  If you've never tried barbecue potatoes they are sensational and so simple to do. I all I've changed from the original is to marinate potatoes after pre-cooking and then pop them on shekuwa sticks to toast Nepalese style over charcoal.

Makes approx 8 sticks
500 g | 1 lb waxy salad potatoes
1½ teaspoon grated garlic
1 teaspoon Yak Yeti Yak masala
1 teaspoon salt
1 cup vegetable oil
Boil the potatoes in salted water until just cooked
Peel the translucent outer skin from the still hot potatoes
Mix the garlic, salt and masala together in a bowl and rub well into the potatoes while they are still warm. Leave the potatoes to cool for 45 minutes to 2 hours.  Thread the potatoes onto skewers, this can be quite tricky as the potatoes can split easily so go slowly.
Griddle or BBQ the potato shekewas on a medium heat turning them every 4-5 minutes until they are browned all over and hot all the way through.

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