On saturday I helped dad make dinner.
Tarini and mum were coming back from a day-long early-rise hot, tiring class trip to Alibaug complete with sunburns, annoying mothers, wailing classmates and choppy waters, so we decided they needed some comfort food.
Dad suggested I do something with potatoes, like making a stuffing with some cottage cheese, onion and coriander.
The bottoms of the potatoes were brown and crunchy and the tops were still light yellow (looked raw but weren't) and the filling tasted good.
They tasted even nicer warmed up the next day. Tarini absolutely loved them too, and as she said, she's the "ultimate test" .
They tasted lovely with dad's homemade bean and tomato koftas (which he was absolutely thrilled about). I'll see if I can get his recipe :)
Stuffed Crispy Potatoes (Indian Style)
Again, the quantities are a little experimental. If you have leftover filling, don't worry. It can be patted into cutlets and pan-fried, or turned into a side dish on its own. The fresh coriander can either be mashed and cooked into the mixture at the beginning, or it can be pressed on top of the mixture in the stuffed potatoes before cooking them.
Enough potatoes for your diners (depending on how many halves you're serving to each person), boiled until soft-- but not disintegrating. A fork should slide easily into the potato.
Cottage cheese, crumbled
1/4 red onion, finely chopped
Roasted cumin seeds (jeera)
Coriander powder (dhaniya powder)
Vegetable oil or Olive oil
Fresh coriander, washed and roughly chopped
Sauté the onions in a small/medium saucepan with some oil until they turn light and translucent. Add the cottage cheese and at least a teaspoon of each spice.
Add a of squeeze of lemon juice. If it becomes too sour, add some sugar. Stir and let the cottage cheese cook for about 7 minutes and taste.
Halve the potatoes and carefully scoop out some of the insides. Stuff them with some of your filling. (Press in the fresh coriander if you didn't add it in the mixture already)
Pour a lot of oil into a large saucepan and place the potatoes inside. Cover the lid and leave to cook for around 20 minutes (more or less. Cook until the bottoms are brown-black and crispy and the filling is more cooked).