Crispy stuffed potato snack The Statesman from www.thestatesman.com
Description
Stuffed potato Indian recipe is a delicious and flavorful dish that is perfect for any occasion. This dish consists of potatoes that are stuffed with a mixture of spices and vegetables, then baked or fried until crispy and golden brown. The dish is typically served as a side dish or appetizer, but can also be enjoyed as a main course with rice or naan bread.
Prep Time
The prep time for this recipe is approximately 30 minutes.
Cook Time
The cook time for this recipe is approximately 45 minutes.
Ingredients
The ingredients needed for this recipe are as follows: - 4 large potatoes - 1/2 cup peas - 1/2 cup carrots - 1/2 cup corn - 1 onion - 2 tablespoons oil - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - 1 teaspoon red chili powder - 1 teaspoon garam masala - Salt to taste - Fresh cilantro for garnish
Equipment
- Large mixing bowl - Baking sheet or frying pan - Knife - Cutting board - Spoon
Method
1. Preheat the oven to 400°F (200°C) or heat oil in a frying pan. 2. Wash and scrub the potatoes and pat dry. 3. Cut off the top of each potato and scoop out the insides, leaving a thick shell. 4. In a mixing bowl, combine the scooped-out potato with peas, carrots, corn, onion, oil, and spices. Mix well. 5. Stuff the potato shells with the mixture and place them on a baking sheet or in a frying pan. 6. If baking, bake for 30-35 minutes or until the potatoes are crispy and golden brown. If frying, cook until crispy and golden brown on both sides. 7. Garnish with fresh cilantro and serve hot.
Notes
- You can adjust the spices according to your taste preferences. - You can also add other vegetables of your choice to the stuffing mixture. - If you are frying the potatoes, make sure the oil is hot enough before adding the stuffed potatoes.
- To make this recipe vegan, use vegetable oil instead of ghee. - To make this recipe gluten-free, make sure to use gluten-free spices. - You can also add cheese to the stuffing mixture for a cheesy twist.
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