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Simply Potli means Bag or Packet. A perfect Potli Potatoes are baked one, which has crispy crust and a fluffy yummy inside. Here I used russet potatoes, as their skin really puffs up and gets crispy when baked. Potato works every time, so load up your moods and dig in! These piping hot stuffing that tastes delicious the way they are. Serve them as a great appetizer.
The ‘Yogurt Rosemary Sauce’ absolutely goes along way here.
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Let's jump to the recipe,
Yield – 4 pcs.
Timing – 15 minutes
Prep time – 25 minutes
Total- 40 min
Ingredients:
Potato- 4 medium
Few drops of Olive oil
Peas- 50 gm, boiled
Onion- 1 small, fried
Peanut- 30 gm, roasted & grounded
Dry Basil leaves- 1 tsp
Oregano- 1 tsp
Jalapeno- 1 tsp
Chili flakes- 1 tsp
Salt to taste
Green chili- 2 nos., chopped
Black pepper powder- ½ tsp
For garnishing:
Mozzarella
Dry Dill
Method-
Place the baking pot and add potatoes. Sprinkle a little olive oil on it. Bake the potatoes in microwave for 5 minutes. Then, take them out for a while. Allow the baked potatoes to cool for a few minutes before cutting the top of the potatoes. Now, scoop out potatoes. Set it aside.
While the oven is preheated, prepare the potatoes. Further, mashed the potatoes which were scooped out. Next seasoning the mashed potatoes. Add boiled peas, fried onions, powdered peanuts, dry basil leaves, oregano, jalapeno, chili flakes, finely chopped green chili, black pepper powder and salt as per your taste. Mix well. The stuffing is ready to be filled.
Now, fill in prepared potatoes. Topping with mozzarella and dill. Further, wrap it in parchment paper, and make it like a Potli or Packet. Tied with a rope. Further, set the oven to 200℃ (392°F) for 15 minutes and bake it nicely. Serve hot with yogurt rosemary sauce.
Note- Chilies are completely optional. Mozzarella can be replaced with any cheese or no cheese. Salt and pepper can be added at your discretion.Storage- It can be stored in a refrigerator in an airtight container for 2 to 3 days.
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