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Stuffed Potato Barrels
Bharwaan aloo khulley
Potatoes, large, washed, peeled cooking oil
For deep-frying 12
Step I :
Cooking oil 2 tbsp
Cumin (jeera) seeds 1 tsp
Ginger (adrak), 1" piece, finely chopped 1
Green chillies, medium-sized,
Deseeded, finely chopped 4
Dry mango powder (amchur) 2 tsp
Black pepper (kaali mirch), freshly ground 1 tsp
Cumin powder ½ tsp
Green cardamom (choti elaichi) powder ½ tsp
Nutmeg (jaiphal) powder a pinch
Black rock salt (kaala namak) a pinch
Cottage cheese (paneer), grated ½ cup
Salt to taste
Cheddar cheese, grated 1 cup
Pomegranate (anaar), medium-sized, shelled 1
Raisins (kishmish), roasted, chopped 6
Green coriander (hara dhaniya), chopped 1 tsp
Mint (pudina), fresh 1 tsp
Wholemilk fudge (khoya) ¼ cup
Step II :
Refined flour (maida) 2 tbsp
Cornflour 1 tbsp
Cold water ½ cup
Breadcrumbs 1 cup
Cooking oil for deep-frying
Method :
Scoop out the centre of the potatoes, leaving walls on the sides (should look like empty barrels). Heat the oil in a wok; deep-fry the potato barrels on medium heat until golden brown. Remove and cool. Fry the scooped part until golden brown.
Heat the oil (step I) to medium hot in a wok; add cumin seeds and sauté on medium heat until it begins to pop. Add ginger and green chillies; stir until lightly coloured.
Add mango, black pepper, cumin, green cardamom, and nutmeg powder; stir. Add rock salt and stir. Add cottage cheese and salt, stir and roast for 3-4 minutes. Remove and cool.
When cool, add cheese, pomegranate, raisins, green coriander, mint, and fried potato; mix well. Divide the mixture into 12 equal portions. Fill a portion of the filling in each potato barrel.
Mix the step II ingredients (except breadcrumbs and oil) to make a batter.
Dip the stuffed potato barrels into the batter. Coat with breadcrumbs and fry on medium heat, turning at regular intervals, until golden. Remove to a strainer to drain excess oil. Cut each piece into half and serve hot.
*Preparation time: 1 hour 50 min. Serves: 4
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