Ingredients:
Potatoes -4 large
hung curd -½ cup
Paneer -½ cup
Gram flour -2 tblspoon
Chilli powder -2 tblspoon (Optional)
Garam masala -1 tblspoon
Kasuri Methi/dry Fenugreek leaves -1 tblspoon
green chilli Paste -1 tblspoon (Optional)
ginger paste -1 tblspoon
turmeric powder -½ tspoon
chaat masala -½ tspoon
cumin seeds -½ tspoon
Raisins -10-12
Mixed nuts -2 tblspoon finely Chopped/grounded
Coriander n Mint -few leaves chopped
Salt -to taste
Oil -to taste
Orange Food Colour -to make it look more like tandoori if not using a lot of red chili
Method:
Preparing the Potatoes:
Peel the potatoes, slice off a thin layer from the top of the potatoes. Scoop out the insides of the potatoes to give a barrel shape. Keep the trimmings aside for later use.
Blanch the potatoes in boiling water for 10 minutes. Drain thoroughly.
Heat plenty of oil in a kadai and deep-fry the potatoes and trimmings separately until golden brown. Drain on absorbent paper.
For the Marinade:
Heat 1 tbs oil in a non stick pan add ½ tsp turmeric powder, 1 tsp chilli powder and gram flour.
Turn off the heat mix well and transfer in a bowl.
Add garam masala, fenugreek leaves, salt, chilli paste and hung curd mix into a smooth paste and Set aside.
For the Stuffing:
Grate the Paneer into a bowl.
Add salt, chaat masala, chilli powder, cumin seeds, cashew nuts, raisins, fresh coriander, mint, and crushed trimmings of the potatoes, Mix well.
Stuff the potato shells generously with the cottage cheese mixture.
Coat the stuffed potatoes with the marinade mixtures and arrange them on a greased baking tray.
Bake them in a pre heated oven at 200 degree Celsius for 15 / 20 minutes.
Cut into thick slices or serve whole potatoes hot with your choice of chutney. This can also be a good addition as a side dish to your dinner party.
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