This dish is quite popular as a starter in India these days. I have eaten it at a few weddings and in restaurants. Try not to get carried away with a lot of spices. Experiment with different stuffing, different vegetables like peas or spinach and paneer. If you have any leftover roast potatoes from Sunday lunch, use them. You can use tandoori paste/mix but I feel that these things have too many additives. Serves 4
Ingredients
| • | 4 medium sized potatoes |
| • | 200 gm. or 1/2 lb. Paneer Cheese, grated. If you can’t find it or make your own, use mozzarella or mild cheddar cheese |
| • | 1 small onion peeled and finely chopped |
| • | 1/2 tsp. grated ginger |
| • | 1/2 green pepper (1 if you live in India, because they are smaller), deseeded and finely chopped |
| • | 2 green chillies finely chopped, adjust to taste |
| • | Salt to taste |
| • | A pinch of black pepper powder |
| • | 1 tsp. tomato puree |
| • | 1/2 tsp. Garam Masala |
| • | Oil for deep frying and then pan frying |
Instructions
| 1. | Peel the potatoes and cut them into half lengthways. You may have to take a thin slice off the round end of potato, to make sure that it stands well on a tray/plate. |
| 2. | Heat oil in a pan and deep fry the potatoes until they look golden brown. Allow to cool. |
| 3. | Using a melon baller, scoop out the centre of each potato, leaving a shell of about 1/2 cm. thickness. |
| 4. | Heat 1-2 tbs. oil in a non-stick pan. Fry onions, ginger, green peppers, green chillies, until soft. Add salt, black pepper, tomato puree and scooped out potato. |
| 5. | Add grated paneer/other cheese, black pepper and garam masala, mix. |
| 6. | Divide in 8 portions and fill each potato shell, a little bit heaped. They can be prepared up to this stage and then oven cooked just before serving. |
| 7. | Place them side by side on a greased baking tray and bake in a preheated oven at 180°C or 350°F for approximately 10 minutes. |
| 8. | Serve hot. |