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Indian Stuffed Potato Shells

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Indian Stuffed Potato Shells

Ingredients

  • 1/2 cup firmly packed fresh cilantro leaves and tender stems
  • 1/2 cup firmly packed fresh mint leaves
  • 1 tablespoon plain yogurt
  • 1/2 teaspoon coarse kosher or sea salt
  • 6 fresh green thai, cayenne, or serrano chiles, stems removed
  • 1 lengthwise slice fresh ginger ( 2 1/2 inches long, 1 inch wide and 1/8 inch thick)
  • 1 cup boiling water
  • 20 dried red thai or cayenne chiles, stems removed
  • 1/4 cup thinly sliced shallots or red onion
  • 1 teaspoon white granulated sugar
  • 1/2 teaspoon coarse kosher or sea salt
  • 6 medium-size cloves garlic
  • 1 teaspoon tamarind paste or concentrate
  • 1/4 cup crumbled or chopped jiggery or firmly packed dark brown sugar
  • 10 pitted dates (each about 2 inches long), coarsely chopped
  • 1/2 cup plain yogurt
  • 2 teaspoons white granulated sugar
  • 1/2 teaspoon black salt
  • 2 teaspoon cumin seeds
  • 1 teaspoon dried pomegranate seeds
  • 1/2 teaspoon black peppercorns
  • 1 tablespoon mango powder
  • 2 teaspoons black salt
  • 1 teaspoon coarse kosher or sea salt
  • 1/4 cup mint-yogurt sauce with chiles
  • 1/4 cup red chile, garlic, and shallot sauce
  • 3/4 cup sweet-tart tamarind-date sauce
  • 3/4 cup yogurt sauce with black salt
  • 1 pound russet or yukon gold potatoes, peeled, boiled until tender, and mashed
  • 1 teaspoon coarse kosher or sea salt
  • 4 to 6 slices firm white bread
  • 1 tablespoon canola oil
  • 2 tablespoons canola oil
  • 1/2 cup finely chopped red onion
  • 1 cup red cowpeas or whole green lentils (sabud moong), partially sprouted or store-bought bean sprouts
  • 2 tablespoons finely chopped fresh cilantro leaves
  • and tender stems
  • 1/2 teaspoon toasted cumin-coriander blend
  • 1/2 teaspoon cayenne (ground red pepper)
  • 1/2 teaspoon coarse kosher or sea salt
  • about 6 tablespoons canola oil for frying
  • chaat masala for dusting
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Published 2014-09-09 13:30:28 (2 years ago).

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