For Potato Stuffing-
Oil – 2 tbsp
Heeng – a pinch
Mustard seeds – 2 tsp
Green chilli, chopped – 1 no
Ginger, chopped – 2 tsp
Garlic, chopped – ½ tsp
Curry leaf – few
Turmeric – ½ tsp
Salt – to taste
Chilli powder – 1 tsp
Potato, boiled & mashed – 2 cups
For Onions-
Onion, medium – 4 nos
Oil – for frying
Mozzarella cheese, diced – 10tbsph
For Batter-
Besan – ½ cup
Salt – a pinch
Turmeric – ¼ tsp
Chilli powder – ½ tsp
Ajwain – ½ tsp
Green Chilli, Chopped – 1no
Ginger, Chopped – 1 tsp
Kasoori Methi Powder – ½ tsp
Garam Masala – ¼ tsp
Jeera Powder – ½ tsp
Water – 2 cups/200 ml
Coriander, Chopped – ½ tsp
Chaat Masala – 1 tsp
For Tandoori Mayo Dip-
Mustard oil – ⅓ cup
Kashmiri Chilli powder – 1tbsp
Hung curd – ¼ cup
Mayonnaise – 4 tbsp
Lemon juice – 2 tsp
Ginger garlic paste – ½ tsp
Coriander, chopped – a handful
Black salt – a pinch
Salt – a pinch
Kasoori methi Powder- ½ tsp
1. Heat up a pan and put oil in it. Once the oil heats up, add asafoetida and mustard seeds. Once the mustard seeds start crackling, add chopped green chillies, ginger and garlic, you can avoid adding garlic at this stage.
While the garlic is still raw, add curry leaves, turmeric and red chilli powder to the pan. Now put the boiled and mashed potatoes into the pan along with some salt. Cook the potato mixture for a couple of minutes to extract the raw flavours. While cooking, mash the potato well in the pan. Once they are cooked, remove the mixture on a plate and cool it down.
2.Till the potato mixture is cooling down, take a medium sized onion and split it into 2 parts from the centre, now remove the eye and slice off the top. Take out the individual layers of the onion. Now fill up the onion shell with a small ball of the potato mixture.
Poke a hole with your finger in the potato mix to make a cavity, fill this cavity with some mozzarella cheese and then close it with a layer of potatoes. Take another shell of an onion and stick it against the potatoes to give it the shape of an onion. Stuff the rest of the onion shells in the same way.
3.Once the onions are stuffed, take gram flour in a bowl to make a basic pakora batter. To the bowl add salt, turmeric along with some red chilli powder. Put ajwain, chopped green chillies, ginger and kasoori methi. At last add garam masala and cumin powder and mix it well. Now add water while whisking the batter till you get a pouring but thick consistency. Whisk it well to remove any lumps.
4.Now take the stuffed onion, dip it in the batter, shake off the excess and put it in the hot oil for deep frying. fry till a golden brown colour and take it out on a plate once they are done.
FOR TANDOORI DIP
Add raw mustard oil to a bowl. Put red chilli powder and give it a mix. To this add the hung curd along with mayonnaise. Add lemon juice, ginger garlic paste and fresh coriander to the bowl. Now in goes, black salt, salt and kasoori methi powder. Avoid adding too much ginger garlic paste. Now you can take the dip out in a bowl to serve with the pakoras.
