• Potatoes (large) 6
• Nigel seeds (kalonji) 1/2 tsp
• Fenugreek seeds (methi) 6
• Onion (medium size, final chopped) 1
• Aniseed (saunf) 1/2 tsp
• Coriander seeds (finely ground) 1 tsp
• Mustard seeds (rai) finely ground 1/2 tsp
• Mango powder 4 tbsp
• Turmeric powder 1/2 tsp
• Red chili powder 1/2 tsp
• Lemons 3
• Dalda or your choice of cooking oil 2 cups

Boil the potatoes in their skins for 5 minutes.

Then peel off the skins.

Cut a cross on the potatoes, taking care not to split them apart.

Heat one-tablespoon oil in a pan and stir fry all the spices for a few minutes till they are roasted. Leave to cool.

Take a small amount of spice mixture and fill into the cut potatoes.

Press firmly so that the filling does not come out.

Repeat with the remaining potatoes.

Heat the oil in a wok or a deep frying pan, lower heat and deep-fry two potatoes at a time.

When the potatoes begin to turn red removes from the heat and places them in a heavy based pan.

When all the potatoes are done, squeeze lemon juice on them and cover.

Place the pan on a heavy griddle (tava), tightly close the lid and cook on very low heat for 10-15 minutes.

Ready to serve.

by Pak101.com (few years ago!) / 868 views