Cooking time: 15 minutes
Serves: 4
Ingredients:
4 big (long in shape) potatoes
oil for frying
Stuffing
50 gm grated paneer
1 tbsp finely chopped coriander leaves
1 finely chopped deseeded green chili
1/4 tsp garam masala
1/4 tsp red chili powder
1/4 tsp salt
1/4 tsp amchoor
Coating
1/2 cup hung curd
1 tsp besan
1 tbsp ginger garlic paste
1/4 tsp red chili powder
3/4 tsp salt
1/4 tsp tandoori colour or haldi
1/2 tsp tandoori masala or garam masala
1/4 tsp green cardamom powder
1/4 tsp jeera powder
Method:
- Boil potatoes till just tender. Peel the skin when the potatoes become cold. Scoop out the centre of the potatoes with the back of a teaspoon and deep fry the potatoes in hot oil.
- Mix all the ingredients of stuffing coriander leaves, green chilies, grated paneer,salt,garam masala, red chilli , 1/2 tsp tandoori masala , amchoor and the scooped out portion of potatoes.
- Mix all the ingredients of coating in another bowl.
- Stuff with paneer filling in the cavity of the potatoes.
- Prick the potatoes with fork, making the surface rough so that potatoes hold the masala well.
- Dip each potato in the curd mixture.
- Grill potatoes in a tandoor or a preheated oven at 180 degree Celsius or 400 degree Fahrenheit for 15 minutes on greased wire rack till they get slightly dry. Do turn the potatoes during the grilling process at least once.
- Or you can take a wired gridle as shown in the picture and grill the potatoes on gas.
- Spoon some oil or melted butter on them and then grill further for ten minutes till the coating turns absolutely dry.
- Cut the potatoes in to half and sprinkle some chaat masala and serve hot with dahi pudina chutney.
Dear Rachna:
ReplyDeleteQuite stunned by your “Indian delicacies” that didn’t stop with just ‘Sabudhana Kheer’! We were gob smacked by your desserts as ‘Atta Khoya Pinni’ and Badam Kulfi. To be honest, we can’t help getting lured by your ‘Raj Kachori’ and trying it at our kitchen!
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Bon Appetite!
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