Stuffed Potato

Name: Stuffed Potato
Cuisine: Indian
Ingredients: 1-2 potatoes, peeled and cut into half; 1-2 tbsp. oil; 1/2 tsp. cumin seeds; 1 onion, chopped; 2 garlic cloves, chopped; 1/2 " ginger, grated; 1-2 green chilies, chopped (opt); to taste salt; 1/4 tsp. turmeric powder; 1/2 tsp. red chili powder (opt); 1/4 tsp. garam masala powder; Batter -; 1/2 cup besan (gram flour); pinch pf salt; 1/4 tsp. turmeric powder; 1/2 tsp. red chili powder (opt); oil to deep fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#healthyjunior - POTATO - Who doesn't love this most favoured veggie? Here are some batter fried stuffed potato that is an excellent appetizer in any in-house party. You can always shallow fry them according to your preference.

Serve them with any chutney of your choice or as an evening snack. You may also slice them and serve on a bed of chutney or makhni gravy to be enjoyed with any form of rice or Indian bread.

Bethica Das @kitchen_flavours

Sharjah (UAE)

Serve them with any chutney of your choice or as an evening snack. You may also slice them and serve on a bed of chutney or makhni gravy to be enjoyed with any form of rice or Indian bread.

Saved

Ingredients

1-2potatoes, peeled and cut into half
1-2 tbsp.oil
1/2 tsp.cumin seeds
1onion, chopped
2garlic cloves, chopped
1/2" ginger, grated
1-2green chilies, chopped (opt)
to tastesalt
1/4 tsp.turmeric powder
1/2 tsp.red chili powder (opt)
1/4 tsp.garam masala powder
Batter -
1/2 cupbesan (gram flour)
pinchpf salt
1/4 tsp.turmeric powder
1/2 tsp.red chili powder (opt)
oil to deep fry

Saved

Steps

1

Boil the potatoes till they are slightly soft (al dente). Scoop out from the centre of the potatoes and keep it aside.
2

Make a batter with the besan, salt, turmeric powder, red chili powder and required quantity of water. Keep aside.
3

To prepare the filling, heat oil and temper with cumin seeds. Saute for a few seconds. Add the onion, ginger, garlic and green chilies. Fry till they turn slightly brown in colour. Now add the scooped potato and all the dry spices. Mix well and saute for 1-2 minutes. Switch off the flame and keep aside to cool down.
4

Fill the potatoes with little of the prepared stuffing.
5

Dip in the batter to coat well. Heat oil and gently slide the stuffed potatoes in it. Fry on a medium flame till golden in colour on all sides. Drain on a kitchen towel.
6

Serve them as a snack or as appetizers with some chutney.
7

You can also slice them and serve on a bed of chutney or makhni gravy to be enjoyed with any form of rice or Indian bread.