Stuffed Grilled Potatoes

INGREDIENTS

• 6 large potatoes 
• 1 cup curd 
• 1 tablespoon chilli powder 
• ½ teaspoon turmeric powder 
• 1 teaspoon each, ginger and garlic paste 
• 1 teaspoon garam masala powder 
• Juice of 1 lemon 
• Salt to taste 
• 2 tablespoons melted butter for basting 
• 1 tablespoon chaat masala 

For the stuffing: 

• 2 tablespoons oil 
• 2 cups fresh green peas 
• 2 cups coriander leaves, finely chopped 
• 6 to 7 green chillies, chopped 
• 10 cloves garlic, chopped 
• ¼ cup cream 
• ¼ cup grated cheese 
• Salt to taste 

METHOD

• Peel the potatoes and cut them into halves. 
• Boil 2 litres of water with 3 tablespoons of salt in it. Immerse the potatoes in the water and cook them till almost done. 
• Drain the potatoes and cool them. Refrigerate them for 2 to 3 hours and then gently scoop out the centre. 
• In a bowl, mix together the curd, ginger paste, garlic paste, chilli powder, turmeric powder, garam masala powder, lemon juice and salt and coat the potatoes with this marinade. Keep them aside for 2 to 3 hours. 
• Grill the potatoes in an oven, basting them with butter till they are crisp. 
• To make the stuffing, heat the oil and sauté the garlic for 2 minutes till it is slightly crisp and golden. Add the chillies and sauté for another 2 minutes. 
• Remove it from the heat and let it cool down. Add the coriander and salt to taste and grind it to a coarse paste using very little water. 
• Boil the peas with a little salt, drain the water and add the coriander, garlic and chilli paste to the peas. 
• Stir in the cheese and cream and mix well. 
• Stuff the grilled potato cups with this mix, sprinkle chaat masala and serve.