Ingredients

• 8 large potatoes
• 2 tbsp - coarsely crushed walnuts
• 2 tbsp - grated paneer (cottage cheese)
• 2 green chillies, finely chopped
• 1 tbsp - raisins
• 1 tsp - red chilli powder
• 2 tsp - fresh coriander leaves, chopped
• 1/2 tsp - chaat masala
• 1 tsp - finely chopped ginger
• 1 tsp - finely chopped mint leaves
• 1 tsp - lemon juice
• 1/2 tsp - black cumin seeds (shajeera)
• A pinch of garam masala
• Salt to taste
• Oil for frying

How to Make Potatoes stuffed with paneer and walnuts

• Peel the potatoes and scoop out the centres leaving thin walls at the sides. Fry these hollow potato shells until the shells turn crisp on the sides.
• Do not let them brown.
• Remove from oil and drain on absorbent kitchen paper towels. Saute the scooped out pulp separately and set aside to cool.
• Mash the scooped and sauteed potato pulp.
• Add the walnuts, paneer, green chillies, garam masala, raisins, red chilli powder, coriander leaves, mint leaves, ginger, black cumin, lemon juice and salt to taste. Mix well.
• Stuff and press the mixture into the potato shells.
• Skewer the stuffed potatoes horizontally and barbeque until golden brown in colour.
• Sprinkle chaat masala and serve.