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Potatoes stuffed with paneer and walnuts
Method
- Peel the potatoes and scoop out the centres leaving thin walls at the sides. Fry these hollow potato shells until the shells turn crisp on the sides.
- Do not make them brown.
- Remove from oil and drain on absorbent kitchen paper towels. Fry saute the scooped out pulp separately and set aside to cool.
- Mash the scooped and sauteed potato pulp.
- Add the walnuts, paneer, green chillies, garam masala, raisins, red chilli powder, coriander leaves, mint leaves, ginger, black cumin, lemon juice and salt to taste. Mix well.
- Stuff and press down the mixture into the potato shells.
- Skewer the stuffed potatoes horizontally and barbeque until golden brown in colour.
- Sprinkle chaat masala and serve.
Ingredients:
8 large potatoes
2 tbsp. coarsely crushed walnuts
2 tbsp. grated paneer (cottage cheese)
2 green chillies, finely chopped
1 tbsp. raisins
1 tsp. red chilli powder
2 tsp. fresh coriander leaves, chopped
½ tsp. chaat masala
1 tsp. finely chopped ginger
1 tsp. finely chopped mint leaves
1 tsp. lemon juice
½ tsp. black cumin seeds (shajeera)
A pinch of garam masala
Salt to taste
Oil for frying
8 large potatoes
2 tbsp. coarsely crushed walnuts
2 tbsp. grated paneer (cottage cheese)
2 green chillies, finely chopped
1 tbsp. raisins
1 tsp. red chilli powder
2 tsp. fresh coriander leaves, chopped
½ tsp. chaat masala
1 tsp. finely chopped ginger
1 tsp. finely chopped mint leaves
1 tsp. lemon juice
½ tsp. black cumin seeds (shajeera)
A pinch of garam masala
Salt to taste
Oil for frying
RECIPES BY REHANA KHAMBATY
