Step-by-Step Instructions

1. 1.Prepare Potatoes

   Peel and wash two large potatoes. If any potato is curved, use a knife to carefully trim it to a straighter shape.

2. 2.Hollow Out Potatoes

   Using a peeler, carefully create a round opening in the center of one potato. Rotate the peeler to hollow out the potato, ensuring the hole is even and the potato's outer shape remains intact. Remove the inner potato pulp. Repeat this process for the second potato.

3. 3.Prepare Paneer Stuffing Base

   Grate 200g of paneer into a plate.

4. 4.Add Spices and Aromatics to Stuffing

   To the grated paneer, add 1 medium finely chopped onion (approximately 2 tablespoons), 7-8 finely chopped green chilies (approximately 1 tablespoon), 1/2 teaspoon cumin powder, 1/4 teaspoon garam masala powder, 1/2 teaspoon chili flakes, 1/2 teaspoon chaat masala, and 1/2 teaspoon salt.

5. 5.Prepare Maida Slurry

   In a separate bowl, combine 3 tablespoons of white flour (maida) with salt to taste and 1/4 teaspoon black pepper powder. Gradually add water while stirring to form a thick, smooth slurry. The consistency should be thick enough to coat the potatoes.

6. 6.Fry Peanuts

   Heat sufficient oil for deep frying in a kadhai on high flame. Add a small quantity of peanuts and deep fry, stirring continuously, until their color changes and the peels start to crack. Immediately remove the fried peanuts from the oil and add them to the paneer mixture.

7. 7.Deep Fry Hollowed Potatoes

   In the same hot oil, carefully place the hollowed potatoes. Deep fry on high flame, turning them occasionally, until they become soft and cooked through, and achieve a golden color on all sides.

8. 8.Deep Fry Potato Pulp

   Remove the deep-fried hollowed potatoes from the oil. In the same hot oil, add the potato pulp that was removed earlier. Fry on high flame until it turns golden brown and crispy. Remove and add to the paneer mixture.

9. 9.Mix Stuffing Ingredients

   Transfer the paneer mixture, fried peanuts, and fried potato pulp to a larger plate. Add the chopped coriander leaves (1/2 bowl). Mash and mix all the ingredients thoroughly with your hands to create a well-combined stuffing.

10. 10.Stuff Potatoes

    Carefully take one deep-fried hollowed potato and firmly fill it with the prepared paneer mixture. Press the mixture gently but tightly to ensure it's well-packed and doesn't crumble. Repeat this process for the second potato.

11. 11.Prepare Bread Crumbs

    Take 3 slices of bread and grind them into fine bread crumbs.

12. 12.First Coating with Slurry and Bread Crumbs

    Dip one stuffed potato into the maida slurry, ensuring it's fully coated. Immediately transfer it to the bread crumbs and use a dry hand to coat it thoroughly.

13. 13.Second Coating with Slurry and Bread Crumbs

    For a thicker, crispier coating, dip the breadcrumb-coated potato back into the maida slurry for a second time. Then, coat it again thoroughly with bread crumbs. Repeat the double coating process for the second stuffed potato.

14. 14.Deep Fry Coated Potatoes

    Heat the oil in the kadhai again until it's hot. Reduce the flame to medium-low. Carefully place the coated potatoes into the hot oil.

15. 15.Fry Until Golden Brown

    Fry the potatoes for approximately 15-20 minutes, turning them gently from all sides to ensure even cooking. Continue frying until they achieve a golden brown and crispy texture. Avoid cooking on very high flame to prevent burning the exterior while leaving the interior uncooked.

16. 16.Remove and Cut

    Once the potatoes are golden brown and crispy, remove them from the oil and place them on a plate. To cut, use a sharp knife and make a back-and-forth sawing motion to create round slices, preserving the layers. If any part of the shape distorts, gently adjust it with your hands.

17. 17.Serve the Snack

    Arrange the cut paneer aloo round snacks on a serving plate. Sprinkle with chaat masala and black salt. Drizzle with tomato ketchup for an appealing presentation and added flavor. Serve immediately and enjoy!