Stuffed Potato Bhujia Recipe
Summary
Cooking Time35 MinDifficulty LevelMedium
Health IndexJust EnjoyServings8
Ingredients
| Potatoes | 1 Kilogram | |
| Ghee | 1/2 Cup (16 tbs) | |
| Cumin powder | 3 Teaspoon | |
| Fresh ginger paste - 2 tsps | ||
| Turmeric | 1/2 Teaspoon | |
| Almonds | 5 Gram | |
| Asafoetida water - 1/4 tsp | ||
| Salt | 1 To taste | |
| Tomato sauce | 3 Tablespoon | |
| Red chilli powder | 2 Teaspoon | |
| Spices | 3 Teaspoon | |
| Coriander | 3 Teaspoon, chopped | |
| Raisins | 5 Gram | |
| Khoya | 4 Cup (16 tbs) | |
| Curd | 2 Cup (16 tbs) | |
Directions
MAKING
1 In a pan, boil the potatoes in salted water until nearly tender.
2 Carefully peel and scoop out the potatoes.
3 In a pan, heat the ghee and add in tomato sauce, chopped ginger, raisins, almonds and khoya.
4 Cook, stirring for a few minutes.
5 Fill the prepared mixture in the potato shells.
6 Seal the top with mashed potatoes.
7 Secure each using toothpicks.
8 In a frying pan, heat the ghee.
9 Put the prepared potatoes in the pan and deep fry until brown.
SERVING
10 Serve hot.
1 In a pan, boil the potatoes in salted water until nearly tender.
2 Carefully peel and scoop out the potatoes.
3 In a pan, heat the ghee and add in tomato sauce, chopped ginger, raisins, almonds and khoya.
4 Cook, stirring for a few minutes.
5 Fill the prepared mixture in the potato shells.
6 Seal the top with mashed potatoes.
7 Secure each using toothpicks.
8 In a frying pan, heat the ghee.
9 Put the prepared potatoes in the pan and deep fry until brown.
SERVING
10 Serve hot.
Chef
