Sarab's Lime Pickle Khoya-Loaded Potatoes

Chef Sarab Kapoor works on a brand new dish!

She stuffs alu or potato croquettes with a little lime pickle and somee khoya (milk solids) to get Lime Pickle Khoya-Loaded Potatoes.

The pickle adds a spicy, lemony kick. The khoya provides richness. The ultimate result is a potato snack with a burst of tangy Indian flavour.

Reserve this recipe for your next party at home; makes for a great cocktail snack or starter.

Chef Kapoor's journey into food has had many unusual stops -- acting, television hosting, cookbook writing. 

Lime Pickle Khoya-Loaded Potatoes

Serves: 4-5

Ingredients

• 6 medium-sized potatoes, boiled, peeled, mashed
• 50 gm cheddar cheese, grated
• ¾ cup bread crumbs
• ½ tsp white pepper powder
• 1 tbsp corn flour
• Salt to taste, about 1 tsp
• Bread crumbs to coating the croquettes
• Oil for frying

For the stuffing:

• 4 tbsp khoya or milk solids
• 3 tbsp lime pickle
• 2 tbsp raisins, chopped
• 1 tsp sugar, optional
• Salt to taste, just a pinch or less (the pickle also has salt)

Method

• Grind all the stuffing ingredients.
  Keep aside.
• Mix the potatoes, cheese, corn flour, bread crumbs, salt, pepper.
  Make into lime-sized balls.
  Flatten each ball on your palm and place about ½ tsp of stuffing on it.
  Mould into a croquette shape.
• Roll in the bread crumbs and shallow fry, till golden brown.
  Serve hot.

Editor's Note: Serve with ketchup, or chilly sauce. Or better still kashundi or Bengali mustard paste.

Chef Sarab Kapoor lives in Singapore and is a television personality, cookbook author and culinary consultant.

• REDIFF FOOD