STUFFED POTATO BASKET

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Prep. Time- 20-25 minutes

INGREDIENTS:
FOR POTATO BASKETS-
2 cups thickly grated potatoes (old potatoes)
oil for deep-frying

FOR STUFFING-
3/4 cup onion
1 cup tomato
1/2 cup capsicum, finely chopped
1/4 tablespoon pepper powder
1/2 tablespoon chilli powder
1/4 tablespoon ginger garlic paste
1/2 tablespoon dried mango powder (amchur)
1/2 tablespoon roasted cumin seeds (jeera)
2 tablespoon chopped coriander (dhania)
1 tablespoon butter/oil
salt to taste
1/2 cup green chutney (optional)

INSTRUCTIONS:
FOR POTATO BASKETS-
Soak the grated potatoes in cold water for 10 to 15 minutes. Drain and wash in running water for about 5 to 7 minutes. Drain and wipe dry using a dry absorbent cloth.Divide the grated potatoes into 10 equal portions.Place each portion of the grated potatoes on a 37 mm. (1½") diameter metal tea strainer and top with a second strainer.

Hold firmly and deep fry in oil on a medium flame till the basket is golden brown. Remove the strainer from the oil, invert it and tap lightly to unmould the basket.

FOR STUFFING-
Heat the butter/Oil and add onion, tomatoes and the pepper powder, chilli powder, ginger garlic paste and sauté for a few seconds.
Add the capsicum, amchur, cumin seed powder, coriander and salt and cook for about a 3 more minutes. Keep aside

HOW TO PROCEED-
Put 3 to 4 tablespoons of the filling into each potato basket. Top with a spoonful of the green chutney.