Preparation Time: 15 mins
Cooking Time: 15 mins
Serves: 4
Ingredients
- 4 pcs potatoes, boiled and mashed
- 1/4 cup boiled corn
- 1/4 cup finely chopped carrot and beans
- 1 tsp green chilli and ginger paste
- 1/2 tsp red chilli powder
- 1/4 tsp black salt
- 1/4 tsp pepper
- Salt to taste
- Maida
- Vermicelli
- Oil to fry
Method
- Mix potatoes, corn, carrot, beans, chilli ginger paste, red chilli powder, black salt, pepper and salt to prepare a mixture
- Now, prepare small round and thick flat balls (tikiya shaped) out of the mixture
- Press the balls in the center
- Prepare a coating mixture of maida and water
- Dip the potato balls in coating mixture and cover with little vermicelli
- Deep fry the potato balls
Note: For garnishing, in the center after pressing, put paneer cubes and decorate with boiled peas and ketchup
Preparation Time: 10 mins
Cooking Time: 5 mins
Serves: 4
Ingredients
- 1 cup boiled and crushed potato
- 1 tbsp cornflour
- 2 tbsp grated cheese
- 1 pc chopped green chilli
- 1 tsp chopped coriander
- Salt and Pepper to taste
- Oil to fry
- Long thin wooden sticks for decoration
Method
- Mix all the ingredients except oil
- Make small oval shaped balls out of the mixture
- Deep fry the balls
- Decorate the balls with the wooden sticks as shown in the picture
Preparation Time: 15 mins
Cooking Time: 40 mins
Serves: 6
Ingredients
- 10 pcs boiled potatoes (medium sized)
- 1 cup boiled vegetables (beans, carrot, peas)
- 1 tsp red chilli powder
- 1 tsp soya sauce
- 2 cups white sauce
- 1 cup curd
- 1 tsp sugar
- 1 cup grated cheese
- 1 tbsp oil
- Salt and pepper to taste
Method
- Peel off the potato skins and cut the potatoes into halves
- Scoop off the potato from the center and keep the leftovers as well as the chunks
- In a pan, heat the oil and saute the potato leftovers with boiled vegetables, soya sauce, chilli powder and salt
- Now on each of the bigger potato chunks, stuff the vegetable mixture
- Separately, mix the white sauce with curd, 1/4 cup cheese, sugar, salt and pepper
- Put the potatoes in a baking dish
- Pour the sauce mixture over it and top it up with the remaining cheese
- Bake it in an oven at 160 degrees Celsius for 20 mins
- Serve hot
Preparation Time: 20 mins
Cooking Time: 15 mins
Serves: 6
Ingredients
For the stuffing
- 300 gms boiled potatoes
- 1/2 tsp ginger paste
- 1 tsp green chilli paste
- 1 tbsp coriander
- 1 tsp red chilli powder
- 1/2 tsp roasted jeera powder
- 1 tsp Aamchoor
- 1/2 tsp garam masala
- 1/2 tsp pepper
- 1/2 tsp tejpatta
- 15-20 pcs raisins
- 1 tsp rai and jeera
- Salt to taste
- 1 tbsp oil
For the Dough
- 200 gms Maida
- 2 tbsp oil or ghee
- Salt to taste
Other Ingredients
- Maida paste (maida mixed in water)
Method
- In a pan heat the oil and put rai, jeera and tej patta followed by all the other ingredients for the stuffing
- Heat for 5 mins
- Cool the mixture
- Now prepare a hard dough with Maida, ghee or oi]l, salt and water
- Flatten the dough into small round rotis
- Cut the rotis into halves
- Roll the half roti such that it forms a cone
- Stuff the prepare mixture in the 1st step
- Dip the open end of the cone in Maida paste and deep fry
- Serve with ketchup and coriander chutney
Preparation Time: 10 mins
Cooking Time: 40 mins
Serves: 6
Ingredients
- 1 and 1/2 cup boiled and mashed potatoes
- 1 cup grated cheese
- 2 cup Maida
- 1/2 cup butter
- 1/2 cup milk
- 1/2 tsp Baking powder
- Salt and Pepper to taste
Method
- Mix Maida baking powder and butter and mix well
- Add milk and prepare a soft dough
- Flatten the dough such that its thickness is about 1/4"
- Grease a baking dish with butter and stick the dough onto it
- Mix 1/2 cup cheese, potato and salt and keep aside
- Put the potato mixture on the prepared dough
- Put the remaining cheese over the potato mixture
- Use the remaining Maida dough and prepare long strips as shown in the image
- Bake for 35 mins at 150 degrees celcius
- Decorate with tomato ketchup
