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Jacket potatoes with amritsari vadi filling and aam papad chutne
Jacket potatoes with amritsari vadi filling and aam papad chutne

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We hope you got insight from reading it, now let’s go back to jacket potatoes with amritsari vadi filling and aam papad chutne recipe. You can have jacket potatoes with amritsari vadi filling and aam papad chutne using 24 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Jacket potatoes with amritsari vadi filling and aam papad chutne:
  1. Use 3 medium sized potatoes
  2. Prepare 1/2 tsp chaat masala
  3. Take 1/2 cup grated cheese or cheese slices cut into small squares
  4. You need for for coating the potatoes
  5. Use 1/2 cup hung curd
  6. Use 1 tbsp besan
  7. Provide 1 tsp ginger garlic paste
  8. You need 1/2 tsp degi mirchi powder
  9. Provide 1/4 tsp salt or to taste
  10. Get 1/4 tsp garam masala
  11. Take for suffing
  12. Take 2 tbsp oil
  13. Get 1/2 tsp jeera
  14. Provide 1 amritsari vadi crushed or 1/4 cup of crushed vadi
  15. Provide 1/4 cup boiled peas
  16. Get 1/2 tsp salt or to taste
  17. Take 2 tbsp chopped dhaniya patta
  18. You need for aam papad chutney–
  19. Get 1/2 cup aam papad cut into small pieces
  20. Provide 1 large tomato chopped
  21. Use 1 tbsp oil
  22. Take 1 tsp jeera
  23. Take 1 tsp salt or to taste
  24. Prepare 1/2 tsp red chilli powder or less
Instructions to make Jacket potatoes with amritsari vadi filling and aam papad chutne:
  1. For the chutney, heat oil in a pan. Add jeera and let it turn golden. Now add the tomatoes and saute them till they are soft.
  2. Now add the salt and red chilli powder. Mix. Add the aam papad and 1/2 cup of water. Cook the chutney on lower heat till aam papad melts and the chutney becomes thick. The consistency should be like Mithi imli ki chutney.
  3. For the potatoes, peel the potatoes. Cut them into half horizontally. Boil the potatoes in salty water for 5-6 minutes or till they are parboiled. Remove from water. Scoop out the middle of the potatoes to make a cup. Make sure to not break the potatoes. Keep the scooped out potato mash for later.
  4. For the stuffing. Heat oil in a kadai. Add the crushed vadiya and roast till golden. Take out in a plate.
  5. In the remaining oil aff the jeera, let it turn golden. Now add the scooped out potato mash. Boiled peas and roasted vadiya. Mix well. Add salt and approximately 1/4 cup of water. Mix and cover. Cook till the vadiyas are soft and the water is absorbed. Add the dhaniya patta and mix. You can add more water if vadiya are not done.
  6. Preheat the oven to 150 degree Celsius.
  7. Mix the hung curd, besan, ginger garlic paste, degi mirch, salt and garam masala in a bowl. Keep aside.
  8. Fill the potatoes with the stuffing. Sprinkle the chaat masala on the edges of the potatoes.
  9. Carefully coat the outside of the potatoes with the curd mixture.
  10. Place the potatoes on greased baking tray. Place the cheese on top of the potatoes. Bake for 15 minutes or till the cheese melts. Serve hot with aam papad chutney.
  11. This is how the beauty went on the table after it's photoshoot 😊

Jacket potatoes are a healthy and cheap meal and can be livened up with lots of different toppings. This recipe gives a choice of three toppings. Cooking them in the microwave speeds up the process considerably, but loses the crunchy jacket. Green chana (fresh green Garbanzo) is known as Choliya in Punjabi and Harbara in Marathi. Since my childhood days , i have enjoyed eating this dark green tender pods during winters.

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