Origin: Punjab

Preparation Time: 30 minutes, plus soaking time

Cooking time: 15 minutes

Serves 6

Ingredients: 

12 medium potatoes, unpeeled

vegetable oil, for shallow frying

½ cup cottage cheese, drained

½ cup plain yogurt

1/3 cup carrots, finely chopped

1 teaspoon Chaat Masala, plus more for sprinkling

1-2 green chilies, de-seeded and chopped

2 teaspoons chopped cilantro leaves

juice of 2 limes

salt

Cooking Instructions:

Cook the potatoes in a pan of boiling, salted water for about 20 minutes, or until soft.  Drain and allow to cool.  When cool enough to handle, peel off the skins.

Heath enough oil for shallow frying in a kadhi or wok over medium-high heat.  Add the potatoes and shallow-fry for about 10 minutes, or until golden brown.  Remove and drain on paper towels.

Put the cottage cheese in a bowl, add the yogurt and stir to combine.

Cut a think slice off the top of each potato and set aside.  Using a sharp knife, make a hallow in the potatoes, making sure the skin is not punctured, and scoop out the potato flesh into a bowl with a teaspoon.  Set the hollows aside.

Season the scooped out potatoes with salt, the add the carrots, chaat masala, chopped chilies, coriander and lime juice.  Mix well, then add the yogurt and cottage cheese mixture and stir until combined.  Stuff the potato hollows with the filling, put the reserved potato slice on top and sprinkle over some chaat masala before serving.