Potato Skins

Potato skins are boiled potatoes filled with spicy chickpeas. This is a mouthwatering snack, that looks great and tastes yummy. It is a delicious and healthy appetizer for the people who don’t like to have oily food.

Recipe will serve 4.


Ingredients:

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

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 Hari Cilantro Chutney
2 tablespoons Tamarind Chutney
Method

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.
Filling

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.
Assembling Potato Skin

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 warmed up or at room temperature.