Скачать или смотреть Spinach Corn Potato Boats | Chef Harpal Singh

These aren’t just potato boats – they’re loaded snack cruisers! Har roz ke snack ko banaiye thoda fancy, thoda cheesy – with these Spinach Corn Potato Boats.

Crunchy golden-baked aloo ki base par dreamy sa topping – jisme sautéed spinach, sweet corn, herbs aur melted cheese ka combo milega har bite mein.

Try karo, share karo – aur comments mein batao kaise lagi meri yeh recipe!

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Ingredients
3 No – Potatoes boiled
Oil for frying
For Filling
1 Tbsp – Oil
2 Tbsp – Garlic chopped
2 Tbsp – Butter
2 Tbsp – Onion chopped
¼ Cup – Corn boiled
¼ No – Green capsicum
¼ No – Red bell pepper
¼ No – Yellow bell pepper
1 Cup – Spinach julienne
Salt to taste
1 Tbsp – Mixed herbs
1 Tbsp – Chilli flakes
¼ Cup – Tomato ketchup
3 Tbsp – Fresh cream
2 Tbsp – Cheese grated
Oil as required
1 Tsp – Cheese grated
1 Tsp – Mixed herbs
1 Tsp – Chilli flakes
2-3 No – Coriander sprig
Method:-
1. Cut boiled potatoes in half. Lightly slice the back side to make them stable.
2. Using a scooper, scoop out the center to create a “boat” shape. Repeat the same process with remaining potatoes.
3. Heat oil in a kadai over medium flame and deep fry the potato boats until golden brown. Drain on paper towels.
4. Place a kadai on medium flame and heat oil. Add chopped garlic, and sauté for a few seconds.
5. Add butter and chopped onions, and sauté for 2 minutes on high flame.
6. Add boiled corn, chopped green capsicum, chopped red bell pepper, and chopped yellow bell pepper. Sauté for 3–4 minutes.
7. Add julienned spinach and sauté for 10 minutes until wilted.
8. Now add salt, mixed herbs, and chilli flakes. Add tomato ketchup and mix well.
9. Add fresh cream mix well. And grated cheese mix until combined, then switch off the flame.
10. Grease a baking tray with oil and arrange the fried potato boats on it.
11. Fill each potato boat with the prepared filling.
12. Top with more grated cheese, and sprinkle mixed herbs and chilli flakes.
13. Bake until the cheese melts.
14. Carefully arrange the stuffed potatoes on a serving plate and garnish with fresh coriander sprigs.




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