BY CHEF SABYASACHI NAG,
EXECUTIVE CHEF,
HOLIDAY INN KOLKATA AIRPORT,
A IHG PROPERTY.
….a Mouthwatering Starter from Clay Oven , Selected New Potatoes are stuffed with Chefs secret spices and Millet , Marinated and then cooked in Tandoor . A perfect serving for this Monsoon evening .
INGREDIENTS :
For Stuffing :
Potato Medium Size : 3 nos .
Barnyard Millet : 30 gm
Sorghum Millet : 30 gm
Raisin : 5 gm
Green Chilly Chopped : 5 gm
Coriander Fresh : Chopped : 2 gm
Khoya : 5 gm
Cottage Cheese Grated : 20 gm
Crispy Potato Chopped : 30 gm
Pommengrate : 3 gm
Chat Masala : ½ Tea spoon
Salt : As par Taste
Butter : 10 gm
Oil : For Frying
Lemon : 01 nos
Ginger chopped : 2 gm
For Marination :
Hunged Curd : 30 gm
Ginger Garlic Paste : 3 gm
Red Chilly Powder : 2 gm
Chat Masala : 2 gm
Jeera Powder : 2 gm
Dhaniya Powder : 2 gm
Black Cumin seed : 1 gm
Garnish :
Papad Roll : 01 nos
Lemon wedge
Slitted Green chilly
Onion Rings
Pickled Salad
Accompaniments : Green Chutney ( Optional : Beetroot and Ananas ke Chutney)
METHOD :
Peel the potatoes , make drum shape, taking out the from the inside with a scraper ,crispy fry and chopped the potatoes , deep fry the Drum potatoes in slow heat till light Golden color , keep a side , Make the stuffing with grated Cottage cheese , Khoya and all other chopped ingredients , add the fried potatoes , season it well , put back inside the potato .
Take a another bowl for the marination , Mix all the spices with Hunged curd , churn it well , Apply gently with the potatoes , take a skewer with stopper , put the potatoes , cook it nicely , bust it with melted brown , when you have marked and cooked , take it out slowly , cut in half and present .
Serve with accompaniments and garnish .
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