Ingredients:

• 4 medium size – Potatoes
• 50-75 grams – Paneer
• 1/4 tsp – Roasted Cumin seeds powder
• 1 tbsp – Chopped Mint
• 1tsp – Lemon juice
• 1 tbsp – Oil
• Salt to taste
• Chaat masala to sprinkle
• Oil for frying
• For Summer Cooler:
• 1 cup – Orange Juice (ready made)
• 2 tbsp in each glass – Rose Syrup or Roohafza
• 2 tsp – Lemon Juice
• 3/4 bottle – Chilled Soda
• Crushed Ice
• Mint leaves, Lemon slices for garnishing.

Method:

1. Boil the potatoes – pressure cook for 2 whistles or microwave in a polythene bag for 6 minutes, with some water sprinkled over it.
2. If boiling in a pressure cooker, please do not over boil. Drop the pressure immediately after the second whistle.
3. Now peel and slice the potatoes lengthwise into two halves.
4. Scoop out the potatoes to get a hollow with a tiny scooper or a small spoon.
5. Make outer shell quite thin.
6. Next heat oil in a kadai and deep fry the potatoes.
7. Keep the flame to medium heat and fry till light brown and crisp.
8. Remove on to a kitchen paper napkin and sprinkle some chaat masala and keep aside.
9. For the filling:
10. Mix all the ingredients of the filling and then fill the hollow shells.
11. Just before serving – heat oven to 210 degree C and grill the potatoes for 3 -4 minutes and not more than that.
12. Cut each potato piece into half lengthwise.
13. Serve hot.
14. For the Summer Cooler:
15. Take a tall stem glasses, pour 2 tbsp rose syrup at the bottom of the glass.
16. Tilt the glass and gently pour orange juice, rolling along the sides of the glass.
17. Add about 1/2 tsp lemon juice. Now top each glass with some soda.
18. Gently drop some crushed ice cubes into the glass.
19. Garnish by fixing a slit lemon slice on the rim of the glass along with a mint leaf.
20. Insert a stirrer stick and serve chilled.
21. Recipe courtesy: Mad Cooking Fusions