Ingredients                                                                                                                                                                                                        Serves: 4

Potatoes – 4 medium-sized

Cottage cheese (paneer), grated – 125 g

Fresh coriander leaves – 2–3 tbsp, chopped

Hung curd – ½ cup

Ginger – 15 g, finely chopped

Green chillies – 2, finely chopped

Cashew nuts – 2 tbsp, chopped

Raisins – 1 tbsp

Red chilli powder – 1 tsp

Turmeric powder – ½ tsp

Chaat masala – 1 tsp

Salt – 1 tsp (adjust to taste)

Oil – 2 tbsp

Lemon wedges – 2

 

Procedure:

Preparing the Potatoes

  1. Peel and wash the potatoes thoroughly.
  2. Use a scooper to carefully hollow out the centres.
  3. Rinse the hollowed potatoes once more and place them upside down to drain excess water.
  4. Pat them dry with a clean towel.
  5. Heat oil in a wok. Once the oil is hot, slide in the potatoes and fry them first on medium-high heat, then reduce to low, cooking until they turn evenly

golden.

  1. Remove the fried potatoes and keep aside. Fry any remaining pieces in the same way.

Making the Stuffing

  1. Heat 2 tsp oil in a pan.
  2. Add chopped ginger and green chillies, sauté for a few seconds.
  3. Stir in cashews and raisins, and cook until slightly crisp.
  4. Transfer to a bowl, add grated paneer, fried potato scraps, salt, and chaat masala.
  5. Mash the potato bits well and mix everything together.
  6. Sprinkle chopped coriander leaves and combine.
  7. Fill the fried potato shells with this stuffing.

Preparing the Marinade

  1. In a bowl, whisk hung curd with 2 tbsp gram flour.
  2. Add ginger-garlic paste, turmeric, red chilli powder, chaat masala, and salt. Mix until smooth.
  3. Stir in 1 tbsp oil to make a thick coating marinade.

Baking the Stuffed Potatoes

  1. Coat the stuffed potatoes generously with the marinade. Optionally, coat them with white sesame seeds.
  2. Preheat the oven to 200°C.
  3. Arrange the potatoes on a baking tray and bake for about 15 minutes.
  4. Once done, serve hot with lemon wedges and chutney of your choice.

 

Prep time: 25–30 minutes        Cook time: 30–35 minutes          Total time: 1 hour 5 mins