North Indian Baked Stuffed Potatoes Recipes
INDIAN STUFFED POTATO PARATHA
These Indian Stuffed Potato Parathas are perfect when you want to have delicious classic Indian food, but don't want to make anything too complicated! Each bite is bursting of delicious flavors that you won't be able to forget!
Provided by Scrambled Chefs
Time 35m
Number Of Ingredients 9
Steps:
- Start off by cutting the potatoes into quarters and boil them in a pot of hot water for 15-20 minutes or until you can poke it with a knife and it's soft enough to easily go all the way through.
- Mash the potatoes using a potato masher or a fork. Add the spices and chopped coriander in it and set aside.
- Make the paratha dough by combining wheat flour, water and salt. Knead until dough is off a semi-soft consistency but isn't too sticky.
- Divide the dough into 8 pieces and roll them into balls.
- Flatten the dough balls and with a rolling pin. Take two of these flattened dough balls and put 3 tablespoon of the stuffing between the dough. Close from the edges - secure properly.
- Start rolling the parathas with a rolling pin. Make sure to slowly do it, so you don't press it too hard in one place or the stuffing will come out.
- Heat a pan with medium-low heat. Sprinkle on some oil and let the pan heat more. Place the paratha on the pan and cook on each side for 1-2 minutes. Add 1 teaspoon more oil when the parathas are half-way cooked.
- Serve with achaar and chutneys of your choice.
Nutrition Facts : Calories 583 calories, Carbohydrate 126 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 11 grams fiber, Protein 17 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 924 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
INDIAN-ISH BAKED POTATOES
Of all the places my mom, who lives in Dallas, has traveled for work, her favorite will always be London - the cobblestone streets, the limitless sights, the walkability and, most important, the pubs. She spent a lot of time in pubs on early '90s London business trips, and the only vegetarian dish was very often a baked potato. This is where she discovered the ingenuity of filling a soft, steamy potato with all kinds of tasty toppings that absorb nicely into the starchy flesh. In this recipe, she subs out the big potato for smaller, thin-skinned ones (for a prettier presentation), and the bacon bits, chives and packaged cheese for spicier, brighter toppings: chiles, chaat masala, onions and ginger. This dish takes almost no time to put together once the potatoes are baked, but looks very impressive as an appetizer or a small side. Tip: Cut the ginger, onion and chiles while the potatoes bake, so everything is ready for assembly.
Provided by Priya Krishna
Categories dinner, easy, snack, finger foods, vegetables, appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 425 degrees. Place the potatoes on a baking sheet and bake for 45 minutes, or until they are easily pierced with a fork. Let the potatoes cool until they can be handled.
- Without cutting all the way through to the bottom, slice each potato lengthwise and crosswise into four sections. Use your hands to push down and pull apart the four sections like a blooming flower. Sprinkle a pinch of salt on top of each potato, followed by a dollop of sour cream.
- Evenly divide the ginger, onion, green chiles, and chaat masala among the potatoes. Make it rain with chopped cilantro and serve.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 398 milligrams, Sugar 3 grams
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