Stuffed Potato Cigars
Get your holiday party off to a great start with these scrumptious Stuffed Potato Cigars. These crispy and delicious cigars will be hit at your party and your guests will keep coming for more!
Servings: 12 CIGARS
Ingredients
INGREDIENTS FOR OUTER COVERING
- 2 large Boiled and Peeled potatoes
- 1 cup Shredded Paneer
- 3/4 - 1 cup Grounded poha in powdered form (flattened rice powder)
- 1 teaspoon Red chili powder
- 1 teaspoon Dried mint leaves, crushed
- Salt to Tatse
- 1 tablespon Oil to coat the potato dough
INGREDIENTS FOR FILLING
- 1.5 cup Boiled peas
- 1 small onion chopped
- 1 teaspoon Cumin powder
- 1 teaspoon Crushed chili flakes (adjust according to taste)
- 1 teaspoon Dried cilantro leaves
- 1 teaspoon Fresh Lemon juice
- Salt to taste
- 1-2 tablespoon Oil
- Oil for Frying
Instructions
MAKING THE OUTER COVER
- Assemble: ingredients.
- And spices.
- Combine all the above ingredients (except oil) in a bowl.
- Mix until well blended. Taste and adjust salt.
- Knead a soft dough. Apply oil and finish the dough.
- The dough should feel sticky at all.
- If the dough feels sticky, either add some more powdered poha or a tablespoon of rice flour. Adjust seasonings. Cover and set it aside.
FILLING PREPARATION
- Assemble: ingredients for the filling.
- Heat oil in a pan. Add onions and cook until translucent.
- Add boiled peas and cook for 1-2 minutes on a medium low flame.
- Using a potato masher, mash the peas.
- Add spices.
- Pour in lemon juice and add salt.
- Mix, taste and allow the mixture to cool completely.
MAKING OF CIGARS
- Let's begin by preparing the outer layer.
- Make a round ball (size of a ping-pong) out of the dough.
- Flatten the dough using your hands. If the dough feels sticky, sprinkle some rice flour and flatten the dough.
- Place a teaspoon of filling in the center of the flatten dough.
- Beginning from one end, start folding the dough.
- Fold and seal all the sides together.
- Until it forms a log.
- Roll the log and make sure all the sides are sealed.
- Repeat the procedure with rest of the dough.
- Heat oil in a pan and shallow fry the cigars until brown and crispy. Drain on a paper napkin to remove excess oil.
- Instead of frying, these cigars can be pan cooked too.
- Serve hot with chutney of your choice.
