Aloo ke Khulle
Equipment
- Pan
- Kadhai
- Wok
- Kitchen Paper
- Paper towels
- Bowl
Ingredients
- 12 Potatoes medium-sized, unpeeled
- Vegetable oil for shallow-frying
- 100 g Cottage cheese (1/2 cup), drained
- 100 ml Natural (plain) yoghurt (1/2 cup) hung
- 50 g Carrots (1/3 cup), finely chopped
- 1 teaspoon Chaat Masala plus more for sprinkling
- 1-2 Green chilies de-seeded and chopped
- 2 teaspoons Coriander (Cilantro) leaves chopped
- 2 Limes Juice of
- Salt
Instructions
- Cook the potatoes in a pan of boiling, salted water for about 20 minutes, or until soft. Drain and allow to cool. When cool enough to handle, peel off the skins.
- Heat enough oil for shallow-frying in a kadhai or wok over medium-high heat.
- Add the potatoes and shallow-fry for about 10 minutes, or until golden brown. Remove and drain on kitchen paper (paper towels).
- Put the cottage cheese in a bowl, add the yoghurt, and stir to combine.
- Cut a thin slice off the top of each potato and set it aside.
- Using a sharp knife, make a hollow in the potatoes, making sure the skin is not punctured, and scoop out the potato flesh into a bowl with a teaspoon. Set the hollows aside.
- Season the scooped out potatoes with salt, then add the carrots, chaat masala, chopped chillies, coriander and lime juice.
- Mix well, then add the yoghurt and cottage cheese mixture and stir until combined.
- Stuff the potato hollows with the filling, put the reserved potato slice on top, and sprinkle over some chaat masala before serving.
Nutrition
Serving: 6gCalories: 368kcalCarbohydrates: 80gProtein: 11gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 125mgPotassium: 1886mgFiber: 11gSugar: 6gVitamin A: 1454IUVitamin C: 92mgCalcium: 95mgIron: 4mg
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