Baked Stuffed Potatoes (Tandoori Potatoes)
Ingredients
coriander chutney3 tablespoons---made-from-of-milk.jpg)
cottage cheese) - made from of milk1 cup.jpg)
fenugreek leaves)1 tablespoon.jpg)
flour)3 tablespoons
coriander leaves2 tablespoons
garam masala0.5 teaspoon
garam masala powder1 teaspoon
garlic paste1 tablespoon
ginger chilli paste1 tablespoon
lemon juice0.5 tablespoon
yogurt2 tablespoons
chaat masala powder1 teaspoon
olive oil2 servings
a little olive oil to brush the potatoes2 tbsp
size - potatoes4 medium
chaat masala2 tablespoons
salt0.5 teaspoon- salt1 pinch
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Preheat the oven to 200 degree C.Brush the olive oil on the potatoes and sprinkle a little salt and wrap it in an aluminium foil.Place the foil in the baking tray and bake for about 40 minutes( do turn the potatoes once or twice so that it gets baked evenly)Meanwhile prepare the filling, heat oil in a non stick pan, add ginger chilli paste and garlic paste and saute for about a minute.
Add the finely chopped vegetables and cook for about 6- 8 minutes or until the vegetables are soft.
Add chaat masala, garam masala, salt, kasuri methi and cottage cheese and mix well.Stuff the filling into the hollows of the semi baked potatoes.Apply the marinade on the potatoes and coat them well on all sides.Line the baking tray with an aluminium foil and place the potatoes on the lined tray, pour a little olive oil on the potatoes all over(optional)Place the tray in the centre of the preheated oven (200 degree C) and bake the potatoes until brown(it took approx 50 minutes in my oven)Cut the potatoes in rounds and garnish it with coriander chutney, chaat masala, lemon juice and coriander leaves and serve hot.
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