Stuffed Potatoes
Ingredients
• 3 large potatoes (unpeeled)
• Salt for sprinkling
For The Filling
• 1 cup finely chopped broccoli
• 1 cup finely chopped red capsicum
• 1 tsp butter
• 1 tsp oil
• 1 tbsp whole wheat flour (gehun ka atta)
• 3/4 cup milk
• 1/2 tsp garlic (lehsun) paste
• 1 tsp dry red chilli flakes (paprika)
• Salt and freshly ground black pepper (kalimirch) to taste
Method
For the filling
• Boil the potatoes till they are semi-cooked, without removing the skins.
• Heat the butter in a broad non-stick pan, add the whole wheat flour and cook on a medium flame for a few seconds, while stirring continuously.
• Add the milk, mix well and cook on a medium flame for another minute, while stirring continuously.
• Add the salt and pepper and mix well. Keep aside.
• Heat the oil in a broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds.
• Add the broccoli, red pepper, chilli flakes and little salt and sauté on a medium flame for a few minutes.
• Add the whole wheat flour-milk mixture, mix well and cook on a medium flame for a few minutes, while stirring continuously.
• Divide the mixture into six equal portions. Keep aside.
How to proceed
• Cut each boiled potato into two halves horizontally.
• Scoop out the potato halves, using a spoon so that a depression is created for the filling.
• Sprinkle some salt over each potato half and fill it with one portion of the filling.
• Align the potatoes on a baking tray and bake in a pre-heated oven at 200°C (400°F) for 8 to10 minutes.
• Serve immediately.
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