Hi
Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra. I prepared the vegetarian version of Papas rellenas and this very much looks and tastes like out own stuffed aloo tikki:-)
INGREDIENT
For the outer covering
Potatoes 4 large
Corn starch 1/4 cup
Pepper powder 1tsp
Salt to taste
For the filling
onion 1 cut finely
Paneer(cottage cheese) 1/2 cup
Kasuri methi 1tbsp
Chilli powder 1tsp
salt to taste
Oil 1 tsp
Final covering
All purpose flour 1/2 cup
Salt 1/2 tsp
Water to make a smooth batter
Bread crumbs to roll the potato balls
Oil for deep frying
PREPARATION
Cook the potatoes, remove the skin and mash well without lumps. Add pepper powder, salt and corn starch to this and mix well.
FOR THE FILLING
In a pan heat 1 tsp oil and saute the onions till they turn transparent.Add chilli powder and salt to this and saute for a minute. Now add paneer and kasuri methi. Mix well. Let it cool.
Heat the oil for deep frying
Take a small ball of the cooked potato, spread it into a thin circle. Keep 2 tbsp stuffing into it, and roll the potato closed to make it into a oblong ball again.Make as many as you can and keep it aside.
Now dip each one in the prepared batter, roll it into the bread crumbs and deep fry till they turn golden brown.
Perfect papas rellenas ready
Serve with a sauce of your choice.I served it with home made tomato sauce.
Thank you Kathlyn and Daring cooks for this wonderful challenge.
Labels: daring cooks, deep fried, paneer, potato, starter
