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Aloo Took Potato Skins
Smash the potatoes, style them into something different and serve them as a side dish at your next house party. From the little ones to the grown-ups, this dish will be everyone’s favourite for sure.
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Serves

1

Cooking Time

5 Min

Preparation Time

10-12 Min

Difficulty

Medium

INGREDIENTS

  • For Aloo Took Potato Skins: 2 Cups Baby Potatoes
  • 1 tbsp Red Chilli powder
  • 1 tbsp All Ground Spice
  • 1 tsp Raw Mango powder
  • Salt
  • 2 tbsp Corn Flour
  • Oil For Frying
  • ¼ Cup Celery
  • 100 gms Paneer
  • 1 Apple
  • 2 Boiled Almas
  • Black Pepper
  • Mint Leaves
  • 2 tbsp Hung Curd
  • 1 tbsp Mango Pickle
  • 1 tsp Garlic Chutney
  • Fresh Coriander
  • Fried Garlic

PREPARATION

  1. 1

    Procedure to make Aloo Took Potato Skins: On a chopping board place the half boiled baby potatoes and flatten it by using hands. , Scoop out the smaller potatoes with the scooper. , In a bowl add red chilli powder, all ground spice, cumin powder, raw mango powder, salt, corn flour. , Wet the potatoes. , Roll the potatoes in masala and keep it at side. , In heated oil deep fry the potatoes. , In a bowl add red chilli powder, all ground spice, cumin powder, raw mango powder, salt and mix it. , Add the fried potatoes in the masala and mix it well. , Take out the smaller scooped potatoes and keep it in a tray. , Chop the potatoes, add finely chopped celery. , Stuff the small potatoes with the filling, add grated paneer. , Bake it in the oven at 180' C for 5 - 6 minutes. , Cut the apple into wedges. , Boil the amlas with the mixture of turmeric powder. , In a bowl add the apple and amlas and toss it. , Add oil, salt, crushed black pepper and mix it well, add mint leaves. , In another bowl add hung curd, mango pickle, garlic chutney and mix it. , For plating Aloo Took Potato Skins, add the dip to a small bowl, add the salad on a plate. , To garnish add fresh coriander leaves, crispy paneer, fried garlic and Aloo Took Potato Skin is ready to serve.
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