POTATO - Who doesn't love this most favored 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. Sauté for a few seconds. Add the onion, ginger, garlic and green chilies.
Fry till they turn slightly brown in color. Now add the scooped potato and all the dry spices. Mix well and sauté 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 color 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.
Y
ou can also slice them & serve on a bed of chutney / makhni gravy to be
enjoyed with any form of rice or Indian bread.
If you are a Karela / Bitter Gourd lover, then you will definitely relish this dish. These yummy batter fried stuffed karelas are best had as a side dish with either rice or chapattis. If you are a bit of an adventurous type, have them as appetizers with any chutney.
If you can get hold of the smaller variety, that would be absolutely perfect for this recipe. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it and enjoy them as per your choice.
- 2 long Bitter Gourd / 4-5 small ones
- salt to taste
- 2 tbsp. oil
- 1 tbsp. chopped garlic
- 2 tbsp. fresh grated coconut
- 1 tsp. roasted coriander powder
- 1 tsp. roasted cumin powder
- 1/2 tsp. turmeric powder
- 2 tbsp. Kashmiri red chili powder
- 1 tbsp. flax seed (opt)
- 1 tsp. tamarind paste
- 2 tbsp. roasted chickpea flour
- 1/2 cup besan (gram flour)
- pinch of salt
- 1/4 tsp. turmeric powder
- 1/2 tsp. red chili powder
- oil to deep fry
Scrape the karelas / bitter gourds and scoop out the pulp. Cut each into 3-4 pieces. Apply salt to them and to the scraped mix and leave them aside for 20-25 minutes.
Make a batter with besan, turmeric powder, pinch of salt and red chili powder with required quantity of water. The batter should not be too thick or too thin. Keep aside.
Wash the scraped mix well under running water and transfer onto a kitchen towel. Heat 2 tbsp. oil in a pan and sauté the garlic till they slightly changes colour.
Now add the coconut and sauté till light brown. Then add the scraped karela skin and the pulp along with all the dry spices. Continue to fry on a medium flame for 4-5 minutes.
Add the tamarind paste. Mix well and sauté for 2-3 minutes. Switch off the flame and add the roasted chickpea flour. Toss well, cover and keep aside to cool down.
Fill each of the karela pieces with the stuffing and keep aside. Heat remaining oil for deep frying. Take the stuffed karela and coat them in the batter and gently drop them in the hot oil.
Deep fry them in batches on a medium flame till golden in colour on all sides. Drain on a kitchen towel.
Serve as a side dish with either rice / chapatti or as appetizers with any chutney.
Scrape karelas & scoop out the pulp. Cut each into 3-4 pieces. Apply salt
to them & to the scraped mix & leave aside for 20-25 minutes. Wash them
well under running water & transfer onto a kitchen towel.
Heat 2 tbsp. oil & sauté garlic till it changes colour. Add coconut & sauté till
light brown. Add scraped karela peel & pulp & all dry spices. Fry on med.
flame for 4-5 min. Add tamarind paste. Mix well & sauté for 2-3 min. Switch
off flame & add roasted chickpea flour. Toss well, cover & keep aside to cool.
Fill each karela pieces with the stuffing & keep aside.
Make a batter with besan, turmeric powder, pinch of salt & red chili powder
with some water. The batter should not be too thick or too thin.
Heat remaining oil. Take the stuffed karela & coat them in the batter &
drop in hot oil. Deep fry on med. flame till golden in colour on all sides.
Drain on a kitchen towel.
Serve them hot as a tea-time snack or as a side dish with either rice or
chapati......
......or cut them in slices & serve as appetizers with any chutney.
