Featured post

Sunday, 17 September 2017

Batter Fried Stuffed Potato



          POTATO -  Who doesn't love this most favoured veggie? It is used in numerous ways. So today let me share stuffed potato that is an excellent appetizer in any in-house party. These are deep fried, but you can always shallow fry them according to your preference. 

          Relish them with any chutney of your choice or as a tea-time snack. You may also slice them and serve on a bed of chutney or makhni gravy to be enjoyed with any form of rice or Indian bread. So check for a step by step method with photos to prepare it.














  • 1-2 potatoes, peeled and cut into half
  • 1-2 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 " ginger, grated
  • 1-2 green chilies, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/4 tsp. garam masala powder

Batter - 

  • 1/2 cup besan (gram flour)
  • pinch pf salt
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • oil to deep fry











          Boil the potatoes till they are slightly soft (al dente). Scoop out from the centre of the potatoes and keep it aside. 

          Make a batter with the besan, salt, turmeric powder, red chili powder and required quantity of water. Keep aside.

          To prepare the filling, heat oil and temper with cumin seeds. Saute for a few seconds. Add the onion, ginger, garlic and green chilies.

          Fry till they turn slightly brown in colour. Now add the scooped potato and all the dry spices. Mix well and saute for 1-2 minutes. Switch off the flame and keep aside to cool down.

          Fill the potatoes with little of the prepared stuffing. Dip in the batter to coat well. Heat oil and gently slide the stuffed potatoes in it.

          Fry on a medium flame till golden in colour on all sides. Drain on a kitchen towel and serve them as a tea time snack or as appetizers with some chutney. 

          You may also make kofta curry out of it to be relished with any form or rice or Indian bread. 




                   Boil the potatoes till they are slightly soft (al dente). Scoop out from th
                   centre of the potatoes and keep it aside. 



                   To prepare the filling, heat oil and temper with cumin seeds. Saute for a few 
                   seconds. Add the onion, ginger, garlic and green chilies. Fry till they turn 
                   slightly brown. Now add the scooped potato and all the dry spices. Mix well
                   and saute for 1-2 minutes. 




                               Switch off the flame and keep aside to cool down.



                   Make a batter with the besan, salt, turmeric powder, red chili powder and 
                   required quantity of water. Keep aside.



                  Fill the potatoes with little of the prepared stuffing. Dip in the batter to coat 
                  well. Heat oil and gently slide the stuffed potatoes in hot oil.



                 Dip in the batter to coat well. Heat oil and gently slide the stuffed potatoes
                 in it.   Fry on a medium flame till golden in colour on all sides. Drain on a
                 kitchen towel.




                         Serve them as a tea time snack or as appetizers with some chutney. 



                    You can also slice them and serve on a bed of chutney or makhni gravy to be
                    enjoyed with any form of rice or Indian bread. 













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