Alu Meyani Pur (Stuffed Potatoes)

Ingredients

• an ounce of skinned and chopped almonds
• an ounce of pistachio nuts
• half teaspoonful of salt
• a pinch of pepper
• half a teaspoonful of ground red chillies
• a quarter of a teaspoonful of ground garlic
• two teaspoonfuls of ground onions
• four teaspoonfuls of garam masalla
• a little curdled milk
• some melted butter or ghee
• cleaned potatoes

Method

1. 1

   Fry whole potatoes in melted butter.

2. 2

   Make seasoning with nuts and spices, mix with curdled milk and melted butter.

3. 3

   Hollow out potatoes, fill with mixture, join pieces with batter of flour, melted butter, and curdled milk, and fry in ghee.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 140. The excerpt below is the record exactly as published.

Alu Meyani Pur. (Stuffed Potatoes.) Cut little pieces off the ends of cleaned potatoes and fry the whole in melted butter till cooked. Take an ounce each of skinned and chopped almonds and 345 BANQUETS OF THE NATIONS pistachio nuts ; but first make a seasoning of half teaspoonful of salt, a pinch of pepper, half a teaspoonful of ground red chillies (large), a quarter of a teaspoonful of ground garlic, two teaspoonfuls of ground onions, and four teaspoonfuls of garam masalla. When pounded together and well mixed, put in a little curdled milk and some melted butter or ghee

Cook this with the app: pantry check, scaling, and the assistant.