Bucket potatoes

Bucket potatoes

4 medium size red potatoes
3 cups water
1 tablespoon salt
2 tablespoons oil

Filling for veg Bucket potato:

1/2 cup chickpeas
1/2 teaspoon salt
1/4 teaspoon black salt
1/2 teaspoon roasted cumin
1/2 teaspoon mango powder
1/2 teaspoon garam masala
1/4 teaspoon black pepper
1 tablespoon finely shredded ginger
1 tablespoon finely chopped green chili adjust to taste
1 teaspoon lemon juice
For Garnish

2 tablespoons green Cilantro Chutney
2 tablespoons Tamarind Chutney

Wash the potatoes and slice them into halves.
Boil approximately 3 cups of water in a pan over medium high heat; add salt, oil and potatoes.
Cover and cook potatoes till they are tender, which will take approximately 20 minutes. Remove them from the water.
Once the potatoes are cool to touch, scoop out the insides from the center leaving ¼ inch thickness to outside of the potato. Red potato works best for this recipe because they hold their shape nicely.
Set potatoes aside.


Soak chickpeas for at least 8 hours in 3 cups of water or more.
Boil the chickpeas in 1 ½ cup of water in a pressure cooker over medium high heat. As the pressure cooker begins to steam, lower the heat to medium and cook for 6 minutes.
Add all the spices, mix well and cook for 3-4 minutes over low heat.
Spicy chickpeas should be a thick gravy-like consistency, not dry. As chickpeas cool they will absorb the water. Set aside.

You may add soya granules and minced paneer to this mixture.

Take each potato bowl and coat the inside with one teaspoon of Hari Cilantro Chutney.
Place 2 tablespoons of spiced chickpeas into the chutney coated bowl. Drizzle the top with tamarind chutney.
Serve warm or at room temperature as an appetizer.

Filling for Non veg Bucket Potato:

Heat the oil in a pan and add one teaspoon of the ginger-garlic paste .  Add minced chicken ,salt, black salt, garam masala powder, chilli powder, two tablespoons of the fresh coriander, chaat masala , scooped out cooked potatoes . Mix well. Stuff the potato shells generously with this  mixture. Serve warm as an appetizer.

If you like add green chutney and tamarind paste or serve it separately.

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