Looking for a simple yet incredibly flavorful side dish? These Quick Stuffed Potatoes might just become your new favourite! Imagine small, tender potatoes bursting with a vibrant, aromatic spice blend. The magic lies in the preparation: first, creating little pockets within each potato to hold a homemade masala that’s both savoury and a little bit zesty. But the real secret to their unique texture and taste comes from a clever cooking method you won’t want to skip.
Getting that perfect, melt-in-your-mouth inside and slightly crispy outside requires a specific technique involving not one, but two pans! Intrigued? You’ll need to follow the step-by-step instructions closely to achieve this delightful result. From carefully making the slits in the potatoes to the precise layering of spices and the unique double-pan cooking process, every detail contributes to the final delicious outcome.
Whether you’re looking for a tasty accompaniment to your main meal or a satisfying snack, these stuffed potatoes are a fantastic choice. The recipe is surprisingly straightforward, but the method ensures a depth of flavour and a texture that’s anything but ordinary. Ready to unlock the secret to these irresistible little spuds? The full, easy-to-follow guide awaits – get ready to experience a simple dish with a delightful twist!
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Ingredients:
- 250-300 g small-sized potatoes
- 1 tsp Turmeric Powder
- 1 tbsp coriander powder
- 25-30 Garlic Cloves, finely crushed
- 1 tbsp Kashmiri Mirch Powder
- 1 tbsp Red Chilli Powder (Spicy)
- Salt to taste
- 1 tbsp Garam Masala Powder
- 1 tbsp Oil
- Optional: ½ teaspoon of mango pickle masala
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Instructions:
- Prepare the Potatoes:
- Wash the small potatoes thoroughly.
- Make two perpendicular cuts in each potato, ensuring they don’t go all the way through. First, make vertical cuts, and then make horizontal cuts on the opposite side and keep them in water.
- Prepare the Spice Mix:
- In a bowl, combine turmeric powder, coriander powder, crushed garlic, Kashmiri chilli powder, red chilli powder, salt, and garam masala.
- Optionally, add mango pickle masala for a tangy flavour.
- Mix all the dry spices well with your hands.
- Add 1 to 1.5 teaspoons of oil to the spice mixture and mix again.
- Stuff the Potatoes:
- Take a potato and open the slits you made.
- Stuff the spice mixture generously into the slits, pressing it in with your finger or a small spoon.
- Ensure the stuffing is packed well into all the cuts.
- Repeat this process for all the potatoes.
- Cook the Potatoes:
- Heat a flat pan (preferably iron) over medium heat and add some oil.
- Once the oil is hot, reduce the heat to low and place the stuffed potatoes on the pan.
- Cook the potatoes on low heat, turning them occasionally, for about 5 minutes until they start to brown on all sides.
- You can also stand them upright to ensure even cooking.
- If your pan is very hot, keep the heat on low. The amount of oil can be adjusted; you can use a little more if desired for better frying.
- Once the potatoes are nicely browned, place another hot iron pan on top of the potatoes, covering them completely.
- Keep the heat on low and let the potatoes cook covered for another 5 to 7 minutes. Do not lift the top pan during this time.
- Final Steps:
- Remove the top pan. The potatoes should be cooked through and tender. You can check with a knife or fork.
- Turn off the gas.
- You can cover the potatoes with any tight-fitting lid at this point if you have one.
- The Quick Stuffed Potatoes Recipe are ready to be served with roti or bhakri.
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Quick Stuffed Potatoes Recipe
Ingredients
- 250-300 g small-sized potatoes
- 1 tsp Turmeric Powder
- 1 tbsp coriander powder
- 25-30 Garlic Cloves finely crushed
- 1 tbsp Kashmiri Mirch Powder
- 1 tbsp Red Chilli Powder Spicy
- Salt to taste
- 1 tbsp Garam Masala Powder
- 1 tbsp Oil
- Optional: ½ teaspoon of mango pickle masala
Instructions
Prepare the Potatoes:
- Wash the small potatoes thoroughly.
- Make two perpendicular cuts in each potato, ensuring they don’t go all the way through. First, make vertical cuts, and then make horizontal cuts on the opposite side and keep them in water.
Prepare the Spice Mix:
- In a bowl, combine turmeric powder, coriander powder, crushed garlic, Kashmiri chilli powder, red chilli powder, salt, and garam masala.
- Optionally, add mango pickle masala for a tangy flavour.
- Mix all the dry spices well with your hands.
- Add 1 to 1.5 teaspoons of oil to the spice mixture and mix again.
Stuff the Potatoes:
- Take a potato and open the slits you made.
- Stuff the spice mixture generously into the slits, pressing it in with your finger or a small spoon.
- Ensure the stuffing is packed well into all the cuts.
- Repeat this process for all the potatoes.
Cook the Potatoes:
- Heat a flat pan (preferably iron) over medium heat and add some oil.
- Once the oil is hot, reduce the heat to low and place the stuffed potatoes on the pan.
- Cook the potatoes on low heat, turning them occasionally, for about 5 minutes until they start to brown on all sides.
- You can also stand them upright to ensure even cooking.
- If your pan is very hot, keep the heat on low. The amount of oil can be adjusted; you can use a little more if desired for better frying.
- Once the potatoes are nicely browned, place another hot iron pan on top of the potatoes, covering them completely.
- Keep the heat on low and let the potatoes cook covered for another 5 to 7 minutes. Do not lift the top pan during this time.
Final Steps:
- Remove the top pan. The potatoes should be cooked through and tender. You can check with a knife or fork.
- Turn off the gas.
- You can cover the potatoes with any tight-fitting lid at this point if you have one.
- The Quick Stuffed Potatoes Recipe are ready to be served with roti or bhakri.
