Preparation time—20minutes Cooking time—40minutes
1-large potatoes 4
2-Green peas [shelled& boiled] ½ cup
3-Cottage cheese [paneer] ½ cup [mashed]
4-Raisin [kishmish] 1tbs[optional]
5-Onions [chopped] ½ cup
6-Garam masala powder 1tsp
7-Mango powder ½ tsp
8-Jeera powder ½ tsp
9-Corianrer powder 1tbs
10-Red chili powder 1tsp
11-Green chilies [chopped] ½ tsp
12-Coriander leaves [chopped] 1½ tbs
13-Tomatoes [blanched&pureed] 1½ cup
14-Ginger&garlic paste 2tsp
16-Refined flour 2tbs
17-Clarified butter 2tbs
18-Oil to fry
19-Salt to taste
1-Peel,wash and halve the potatoes, scoop out the inner portion , deep fry the shells and scoops[trimming] separately till light brown and keeps aside.
2-Make a thick batter with refined flour, cornflour and water and keeps aside.
3-Heat half of the clarified butter, sauté one third of the onions till translucent, add green peas, green chillies,mango powder, cumin powder, salt, cottage cheese ,half of the coriander leaves and half of the garam masala powder. Mix them well and keep aside to cool.
4-In the meantime heat remaining oil in a kadhai or pan, crackle cumin seeds, add onions sauté till brown, stir in ginger garlic paste, when its start sticking to the bottom, sprinkle little water. Add turmeric powder and red chili power, sauté it for a while.
5-Add tomato puree, coriander powder and remaining garam masala powder. Stir- cook it for4-5 minutes.
6-Add 2½ cups of water and let it simmer on medium flame.
7-Now mix together fried potatoes [trimming] and green pea’s mixtures, mix it well and stuff the potatoes with prepare stuffing.
8-Heat oil again , dip the potatoes in prepared batter and deep fry them.
9-Once the gravy is thick, add fried potatoes and half of the coriander leaves, stir-cook it for 3-4 minutes.
10-Remove it from the fire, serve hot garnished with remaining coriander leaves.