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POTATO BHUJIA
INGREDIENTS
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Potato (boiled in salt water) |
500 gms |
Anaar dana. (grinned) |
4 tsp. |
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Oil |
1 tbsp. |
Methi (grounded) |
1 tsp. |
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Separate oil |
for frying |
Jeera (sabut) |
1 tsp. |
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Tomato (sliced longitudinally) |
2 |
Chopped coriander leaves |
A few |
INGREDIENTS FOR STUFFING POTATO
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Red chilly powder |
tsp. |
Ginger (paste) |
1 tsp. |
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Salt |
1 tsp. |
Boiled peas (mashed) |
100 gm |
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Garam masala powder |
1 tsp. |
Green chilly (paste) |
tsp. |
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Dhaniya Powder |
tsp |
Oil |
1 tbsp |
METHOD FOR PREPARING STUFFING
Heat 1 tbsp. of oil in a kadahi. Put tadka of jeera. Put the mashed peas. Add red chilly powder, Dhaniya, garam masala powder, Salt, ginger and green chilly paste. Fry it for 2-3 minutes. Turn off the gas.
METHOD FOR PREPARING THE POTATOES
Boil and peel the potatoes. Cut the potatoes into two pieces and fry to a golden brown color. Sandwich stuffing between two pieces of potatoes. Insert a toothpick through the center. Heat oil in a kadahi. Add jeera, black pepper, methi, anaar-dana and water. Put potato and mix it. Cook for half a minute. Switch off the gas and put the rest of the stuffing. Decorate it with sliced tomatoes. Sprinkle chopped coriander leaves. Serve hot.
Note
You can enjoy this as a snack and also as an accompaniment to chapatis.
Serves: 7-8 adults.
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