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Stuffed Potato Bhujia

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Ingredients
  Potatoes 1 Kilogram
  Ghee 1⁄2 Cup (8 tbs)
  Cumin powder 3 Teaspoon
  Fresh ginger paste 2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Almonds 5 Gram
  Asafoetida water 1⁄4 Teaspoon
  Salt To Taste
  Tomato sauce 3 Tablespoon
  Red chilli powder 2 Teaspoon
  Spice powder 3 Teaspoon
  Chopped coriander 3 Teaspoon
  Raisins 5 Gram
  Khoya 4 Cup (64 tbs)
  Curd 2 Cup (32 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Snack
Method: 
Deep Fried
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Cook Time: 
35 Minutes
Servings: 
8

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