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Potato basket

 Deep fried stuffed tomato
  • 8 POTATOES, boiled and peeled
  • PIECE OF GINGER ROOT, grated
  • 1 RED CHILI, chopped
  • 200 GRAM CHICKPEAS, cooked
  • GREEN CORIANDER, chopped
  • 2 TBSP LEMON JUICE
  • 1 TSP GARAM MASALA
    •
 
  • 8 TOMATOES, insides taken out
  • 150 GRAM PANEER OR COTTAGE CHEESE
  • GREEN CORIANDER, chopped
  • 100 GRAM FLOUR
  • 1 TSP CAYENNE PEPPER
  • 1 TSP BAKING POWDER
    •

Mix the chickpeas with the chili, coriander, lemon juice, ginger and garam masala. Take out the center of the potatoes with a sharp-edged spoon and stuff them with the chickpea mixture.

Make a batter of flour, baking powder, 1 dl water and a pinch of salt. Mix the paneer with coriander, salt and fresh milled pepper, stuff the tomatoes with the mixture. Dip the tomatoes in the batter and fry until golden brown.


These recipes are inspired by the booklet: "Vegetarian Fiesta: compiled by the master chefs of India"