Stuffed Potatoes

Name: Stuffed Potatoes
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 chilles, chopped; to taste salt; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; 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 chilli powder; oil to deep fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#besanrecipes - POTATO - Who doesn't love this most favoured veggie? It is used in numerous ways. So today let me share stuffed potato that is an excellent appetizer in any in-house party. These are deep fried, but you can always shallow fry them according to your preference.

Relish them with any chutney of your choice or as a tea-time 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)

Relish them with any chutney of your choice or as a tea-time 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 tbspoil
1/2 tsp.cumin seeds
1onion, chopped
2garlic cloves, chopped
1/2 "ginger, grated
1-2green chilles, chopped
to tastesalt
1/4 tspturmeric powder
1/2 tspred chilli powder
1/4 tspgaram masala powder
Batter -
1/2 cupbesan (gram flour)
pinchpf salt
1/4 tspturmeric powder
1/2 tspred chilli powder
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 chilli 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.
4

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.
5

Fill the potatoes with little of the prepared stuffing. Dip in the batter to coat well. Heat oil and gently slide the stuffed potatoes in it.
6

Fry on a medium flame till golden in colour on all sides. Drain on a kitchen towel and serve them as a tea time snack or as appetizers with some chutney.