Potatoes Fresh Coconut Peanuts Sesame seeds (til) Besan Oil Dhaniya jeera powder Red chilli powder Haldi powder Garam masala Corriander leaves Sugar Salt
METHOD
Roast peanut and semi-crush it. Briefly roast dhaniya jeera powder
For the filling of 6 medium-sized potatoes, 1 tbsp besan , 2 tbsp roasted dhaiya jeera powder, 1/4 cup roasted crushed peanuts, 1/2 cup grated fresh coconut, 1/2 cup corriander leaves, 1 tbsp red chilli powder, 1/2 tsp haldi powder, 1/2 tsp garam masala, 1 tsp lemon juice, 1 tsp sugar and salt to taste. Mix well
Now prepare the potato. Make 2 perpendicular cuts at the top end of each potato and instantly fill it with the filling, else the potato will start releasing starch and become stiff (making it difficult to pry them open for filling)
Once all potatoes are filled, put 3tbsp oil in a cooker, and start placing all the filled potatoes in it. Then add some more filling masala on top of it and sprinkle about 1/3 cup of water for potatoes to get steamed. Then one more time sprinkle some more haldi powder and chilli powder for aesthetic purposes. Then cook in the pressure cooker cook the filled potatoes for about one whistle else the potatoes will get mushy.
Let it cook in the cooker so for time. Then check if potatoes are well cooked. If not, then cook a little longer but without whistle (by partly covering it).
Once cooked, carefully transfer the filled potatoes to a serving bowl. Garnish with corriander leaves.
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