Batter Fried Stuffed Potato

          POTATO -  Who doesn't love this most favoured veggie? It is used in numerous ways. So today let me share stuffed potato that is an excellent appetizer in any in-house party. These are deep fried, but you can always shallow fry them according to your preference. 

          Relish them with any chutney of your choice or as a tea-time snack. You may also slice them and serve on a bed of chutney or makhni gravy to be enjoyed with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare it.

• 1-2 potatoes, peeled and cut into half
• 1-2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1/2 " ginger, grated
• 1-2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/4 tsp. garam masala powder

Batter - 

• 1/2 cup besan (gram flour)
• pinch of salt
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• oil to deep fry

          Boil the potatoes till they are slightly soft (al dente). Scoop out from the centre of the potatoes and keep it aside. 

          Make a batter with the besan, salt, turmeric powder, red chili powder and required quantity of water. Keep aside.

          To prepare the filling, heat oil and temper with cumin seeds. Saute for a few seconds. Add the onion, ginger, garlic and green chilies.

          Fry till they turn slightly brown in colour. Now add the scooped potato and all the dry spices. Mix well and saute for 1-2 minutes. Switch off the flame and keep aside to cool down.

          Fill the potatoes with little of the prepared stuffing. Dip in the batter to coat well. Heat oil and gently slide the stuffed potatoes in it.

          Fry on a medium flame till golden in colour on all sides. Drain on a kitchen towel and serve them as a tea time snack or as appetizers with some chutney. 

          You may also make kofta curry out of it to be relished with any form or rice or Indian bread. 

                  Boil potatoes al dente. Scoop out from the centre of the potatoes & keep aside. 

                  Stuffing -  Heat oil & temper with cumin seeds. Sauté few sec. Add onion,
                  ginger, garlic & green chilies. Fry till light brown. Add scooped potato & 
                  all dry spices. Mix well & sauté for 1-2 minutes. 

                                  Switch off the flame & keep aside to cool down.

                       Make a batter with besan, salt, turmeric powder, red chili powder & 
                       required quantity of water. Keep aside.

                                 Fill potatoes with some stuffing.

                    Dip in batter to coat well. Heat oil & gently slide stuffed potatoes in it. 
                    Fry on med. flame till golden in colour. Drain on a kitchen towel.

                                 Serve as tea time snack / appetizers with some chutney. 

                    You can also slice them & serve on a bed of chutney / makhni gravy to be
                    enjoyed with any form of rice or Indian bread.