A twist to eating potatoes, stuff them with a delicious red chutney and fry it to perfection! Crispy on the outside and soft on the inside, then comes a surprise delicious filling of chutney!
Ing:
4 large boiled potatoes
for chutney
2 tbsp spanish paprika
1 tbsp cayenne
salt to taste
enough lemon juice to make a thick chutney
fresh ginger and garlic 11/2 tsp optional
for the batter:
1 cup chickpea flour
1/2 tsp salt
1/2 cup rice flour (optional)
1 tbsp lemon juice
pinch of cayenne
enough water to make a batter (pancake consistency)
Method:
Wash and boil the potatoes, peel the potatoes and slice them so each has a partner you are going to be stuffing the potatoes with the chutney. Prepare the chutney and the batter and keep it on the side, warm up the oil, stuff the potato slices with the chutney and dip them in the batter and fry on both sides!
Enjoy!