Stuffed Potato Snack - Spicy
Bharwa Alu Chatpatae
Mamta Gupta
Stuffed potatoes are easy to make and can be served either as a starter or as part of a main meal. A long time ago, my mother used make stuffed potatoes for special snacks, as well as a Stuffed Potato Curry. Here, I have selected medium sized potatoes, so each person can have 2 potatoes halves without it becoming too heavy.
You can use a different stuffing, with either meat or fish or prawns and spices and herbs of choice. You can have a cold filling, like Tuna Salad or anything else you fancy. Serve either pre-stuffed or ready to stuff, with the stuffing served in a bowl on the side. * You can fill all the potatoes with the stuffing, place them on a tray and heat them just before serving. Place in a preheated oven at 180C for 20 minutes.
Serves 8
Also see; Stuffed Potatoes 1
Ingredients
6 potatoes, medium sized
2 cups of oil for deep frying
1-2 tbsp. oil
1 tsp. cumin seeds
1 tbsp. coarsely grated or finely chopped ginger
1 large onion, finely chopped
2-3 firm tomatoes, chopped
2 green chillies, finely chopped
1 cup peas, fresh or frozen
2-3 tsp. Chat Masala or buy ready made
3-4 tbsp. chopped coriander leaves
1 lemon or lime, cut into wedges (optional)
Instructions
Wash potatoes, place unpeeled (I boil them in their skin) in a microwave steamer and steam for 8-10 minutes (8+2). They should be only slightly soft to touch, but not overcooked. They must hold their shape together, not crumble when peeled. Remember, they will continue cooking when deep fried*.
Cool, peel and halve each lengthways. Scoop out a little from each half, using a melon baller or tea spoon; see picture. Save the scooped out potato to add to the stuffing.
Heat 2 cups of oil in a wok and deep fry the potatoes until golden brown and keep aside. This oil can be used again for frying other things.
Heat 1-2 tbsp. oil in a pan or wok.
Add cumin seeds. As soon as they crackle, add ginger and fry for 20 seconds. Now add onions. Stir-fry until golden brown.
Add potatoes, peas (pre-boil peas if using fresh ones), tomatoes and chaat masala. Stir-fry until it all comes together. See pictures. Taste and adjust seasoning. It should be quite spicychatpata.
Add and mix coriander leaves. Transfer to a serving dish.
Before serving, heat potato halves in an oven for 20 minutes, preheated to 180C. Heat the stuffing in a microwave oven for 2 minutes.* See note
Scoop in 1-1 tbsp. filling into each potato half and serve hot it with a salad of choice. Here I have served it with a Carrot Salad and shredded lettuce and yellow peppers salad.
Also see Chaat Selection.
Notes
* You can fill all the potatoes with the stuffing, place them on a tray and heat them just before serving. Place in a preheated oven at 180C for 20 minutes.
