Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Potatoes; (semiboiled and |
| \N \N | ; peeled) |
| 200 grams | Paneer; (mashed) |
| 6 \N | Green Chillies; (finely chopped) (6 |
| \N \N | To 7) |
| ¼ cup | Corn Kernels boiled |
| 1 tablespoon | Corriander finely chopped |
| 1 teaspoon | Ginger; (grated) |
| 1 teaspoon | Garlic; (crushed) |
| ½ teaspoon | Red Chillies; (crushed) |
| 1 \N | Spring Onion; (finely chopped) |
| ½ tablespoon | Corn flour |
| 2 tablespoons | Butter |
| \N \N | Salt - to taste |
Make a dent in the top of the potato with a potato-scooper. Keep aside.
Scoop out as much of the inside as possible. Repeat for all.
Mix together the mashed paneer, green chilli, salt, corn flour, corn kernels and scoop potato pulp.
Stuff all potatoes with this filling, carefully.
Put the cap of potato keep aside and close dent.
Heat butter, add ginger, garlic, red chilli, spring onion and saute (pan fry) for 5-6 seconds.
Place the potatoes in carefully.
Sprinkle the remaining corn flour and roll the potatoes gently to get coated evenly all over.
Transfer to a casserole and bake till lightly browned on the outside.
(appro 15 minutes @ 200 C).
Serve hot.
Making time : 45 minutes
Serves : 4
Shelf life : Freeze unbaked and bake when required. (2-3 days) Converted by MC_Buster.
Converted by MM_Buster v2.0l.