Cheesy Potato Shells:)

A different snack that can be tried when you are in the mood for experimenting and creating something new! It will turn out lovely!

‎4 oblong potatoes medium size.

FILLING:

50-75 gms paneer crumbled,

5-6 tbsps of mozzarella cheese grated,

1/4 tsp dry roasted cumin powder,

1/2 tsp tandoori masala powder,

1 tbsp chopped mint (or you can use coriander, but mint gives a different flavour),

1 tsp lemon juice,

salt,

1/4 tsp pepper or to taste.

 OTHER INGREDIENTS:

Chaat masala for sprinkling,

Oil for frying.

Boil the potatoes till just tender. Do not overcook. After cooking, peel and slice the potatoes lengthwise into two halves. After doing this, take a spoon and carefully scoop out the inside of the potatoes to get a hollow potato shell (resembling a boat). Scoop as much as possible without breaking the potatoes. Heat oil in a kadhai and deep fry the potatoes on mediun heat till light brown and crisp. Drain on a kitchen towel and sprinkle chaat masala on the potato shells. Keep aside. For the filling, mix all the ingredients of the filling. Check salt and pepper. Fill the hollow potato shells with this filling. At the time of serving, heat oven to 210 degrees C, and grill the potatoes for 3-4 minutes, just enough to heat them up. Cut each potato piece into half lengthways and serve.