Stuffed Potatoes with Paneer
by Tarla Dalal
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Added to 21 cookbooks
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A crispy outer and a soft interior, makes stuffed potatoes with paneer a perfect starter! roasted potato cases are stuffed with a delectable mixture of cottage cheese spiced mildly with green chillies and interspersed with cashews and raisins. Sour cream makes a great accompaniment for this delightful snack.
- Heat a non-stick tava (griddle), grease it with oil and place the potatoes on it.
- Put little oil and sprinkle a little salt all over the potatoes and cook on a high flame for 2 to 3 minutes or till they turn light brown in colour.
- Turn the potatoes around, sprinkle a little salt, brush a little more oil and cook on a high flame for 2 to 3 minutes or till they turn light brown in colour.
- Turn the potatoes again and cook on a slow flame for 2 to 3 minutes. Keep aside.
- Combine all the ingredients in a bowl along with 1 tsp milk or water and mix well.
- Divide the stuffing into 6 equal portions and keep aside.
- Fill 1 portion of the stuffing into each potato case and press them well so the stuffing does not spill out.
- Heat a non-stick tava (griddle), place the stuffed potato cases on it with the stuffed side facing upwards and cook on a medium flame for 1 minute.
- Turn them upside down and cook on a medium flame for a few seconds.
- Transfer to a plate, garnish with coriander and serve immediately with sour cream.
Nutrient values per stuffed potato
|Vitamin A||141.6 mcg|
|Vitamin B1||-0.2 mg|
|Vitamin B2||-0.2 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||9.5 mg|
|Folic Acid||8.1 mcg|
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