This recipe, I pick up from Sunday DNA. The author, Jayoti Soor, savours her Turkey experience and writes about Kumpir. I wish, in her next article on Turkish food, she writes on Baklawa
1 Potato (medium to big size) or 1 Sweet Potato (Shakarkand / Ratalu)
1 TS Butter
2-3 TS Cheese, shredded/grated
Tomato Ketchup, Mayonnaise and Mustard sauce for finishing
Filling
1 c Carrot, grated
4-5 Olives, black, sliced
1 c Bell pepper (shimla mirch - Red or Green or Yellow), finely chopped
1 c Sweet Corn, boiled
1 c Cabbage, shredded/finely chopped
1 c Sweet Peas
Salt to taste (a pinch is sufficient)
Pierce the unskinned potato with knife at several places and bake it till soft. Now cut the potato in equal halves, length wise. Scrape the inside of the potatoes. Keep the shells aside. Add salt, cheese and butter to the scrapped potatoes. Mix them well to make a thick paste (no potato lumps). Put this paste back in the potato shells. Now add the filling of your choice and in your sequence. Be creative in decorating it. Top it off with Ketchup, mayo and mustard sauce. Serve hot.
The fillings listed here are for illustration. You can have as many or as little filling you have at home. Can include chopped onions, tomatoes, grated beet root, grated cucumber, chopped spring onions etc. Can also add black pepper, chat masala, etc to enhance its taste.
1 Potato (medium to big size) or 1 Sweet Potato (Shakarkand / Ratalu)
1 TS Butter
2-3 TS Cheese, shredded/grated
Tomato Ketchup, Mayonnaise and Mustard sauce for finishing
Filling
1 c Carrot, grated
4-5 Olives, black, sliced
1 c Bell pepper (shimla mirch - Red or Green or Yellow), finely chopped
1 c Sweet Corn, boiled
1 c Cabbage, shredded/finely chopped
1 c Sweet Peas
Salt to taste (a pinch is sufficient)
Pierce the unskinned potato with knife at several places and bake it till soft. Now cut the potato in equal halves, length wise. Scrape the inside of the potatoes. Keep the shells aside. Add salt, cheese and butter to the scrapped potatoes. Mix them well to make a thick paste (no potato lumps). Put this paste back in the potato shells. Now add the filling of your choice and in your sequence. Be creative in decorating it. Top it off with Ketchup, mayo and mustard sauce. Serve hot.
The fillings listed here are for illustration. You can have as many or as little filling you have at home. Can include chopped onions, tomatoes, grated beet root, grated cucumber, chopped spring onions etc. Can also add black pepper, chat masala, etc to enhance its taste.
