Ingredients
Potatoes - 4 (semiboiled and
peeled)
Paneer - 200 gms (mashed)
Green Chillies - 6-7 (finely chopped)
Corn Kernels boiled - 1/4 cup Corriander - 1 tbsp finely chopped
Ginger - 1 tsp (grated)
Garlic - 1 tsp (crushed)
Red Chillies - 1/2 tsp (crushed)
Spring Onion - 1 (finely chopped)
Corn flour - 1/2 tbsp
Butter - 2 tbsp
Salt - to taste
Method
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)
