Vegetarian Papas Rellenas

Hi
Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra. I prepared the vegetarian version of Papas rellenas and this very much looks and tastes like out own stuffed aloo tikki:-)

INGREDIENT

For the outer covering
Potatoes 4 large

Corn starch 1/4 cup

Pepper powder 1tsp

Salt to taste

For the filling

onion 1 cut finely

Paneer(cottage cheese) 1/2 cup

Kasuri methi 1tbsp

Chilli powder 1tsp

salt to taste

Oil 1 tsp

Final covering

All purpose flour 1/2 cup

Salt 1/2 tsp

Water to make a smooth batter

Bread crumbs to roll the potato balls

Oil for deep frying

PREPARATION

Cook the potatoes, remove the skin and mash well without lumps. Add pepper powder, salt and corn starch to this and mix well.

FOR THE FILLING

In a pan heat 1 tsp oil and saute the onions till they turn transparent.Add chilli powder and salt to this and saute for a minute. Now add paneer and kasuri methi. Mix well. Let it cool.

Heat the oil for deep frying

Take a small ball of the cooked potato, spread it into a thin circle. Keep 2 tbsp stuffing into it, and roll the potato closed to make it into a oblong ball again.Make as many as you can and keep it aside.

Now dip each one in the prepared batter, roll it into the bread crumbs and deep fry till they turn golden brown.

Perfect papas rellenas ready

Serve with a sauce of your choice.I served it with home made tomato sauce.

Thank you Kathlyn and Daring cooks for this wonderful challenge.

Veena