$hokeen J@tt
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STUFFED POTATO SHELLS
Preparation Time : 10-15 minutes
Cooking Time : 15 minutes. Servings : 4
INGREDIENTS
Potatoes
4 medium
1/2 cup
2
to taste
1/2 teaspoon
3/4 teaspoon
1/2 teaspoon
1/2 inch piece
1 tablespoon
4 tablespoons
1 tablespoon
1/2 teaspoon
Preparation Time : 10-15 minutes
Cooking Time : 15 minutes. Servings : 4
INGREDIENTS
Potatoes
4 medium
Cottage cheese (paneer), crumbled 1/2 cup
Green chillies, chopped 2
Salt to taste
Chaat masala 1/2 teaspoon
Kashmiri red chilli powder 3/4 teaspoon
Roasted cumin powder 1/2 teaspoon
Ginger, chopped 1/2 inch piece
Fresh coriander leaves, chopped 1 tablespoon
Processed cheese, grated 4 tablespoons
Oil 1 tablespoon
Lemon juice 1/2 teaspoon
METHOD
Halve the potatoes lengthways and arrange them in a microwave proof dish. Cook in the microwave on HIGH for one to one and a half minutes. Take paneer in a bowl. Add green chillies, salt, quarter teaspoon chaat masala, quarter teaspoon red chilli powder, quarter teaspoon roasted cumin power, ginger and coriander leaves and mix well. Add two tablespoons grated cheese and mix well. Remove the potatoes from the microwave and with a spoon scoop out the centre like a disc, leaving a shell all around. Reserve the scooped out portions. Stuff the potato shells with the paneer mixture. Place the scooped out potato discs over the stuffing. Arrange the potatoes on a baking dish. Drizzle oil over the potatoes, sprinkle the remaining red chilli powder, chaat masala and roasted cumin powder along with lemon juice and the remaining cheese. Bake in the preheated oven for fifteen minutes. Serve hot.
Halve the potatoes lengthways and arrange them in a microwave proof dish. Cook in the microwave on HIGH for one to one and a half minutes. Take paneer in a bowl. Add green chillies, salt, quarter teaspoon chaat masala, quarter teaspoon red chilli powder, quarter teaspoon roasted cumin power, ginger and coriander leaves and mix well. Add two tablespoons grated cheese and mix well. Remove the potatoes from the microwave and with a spoon scoop out the centre like a disc, leaving a shell all around. Reserve the scooped out portions. Stuff the potato shells with the paneer mixture. Place the scooped out potato discs over the stuffing. Arrange the potatoes on a baking dish. Drizzle oil over the potatoes, sprinkle the remaining red chilli powder, chaat masala and roasted cumin powder along with lemon juice and the remaining cheese. Bake in the preheated oven for fifteen minutes. Serve hot.
