Poppadom Style Indian Potato Skins
Curry spiced, wonderfully crisp Poppadom Style Indian Potato Skins are loaded with fresh onion salad, raita and chutneys of your choice. They make a great appetiser or a fun party nibble.
Servings: 4 people
Ingredients
- 4 Medium or 6 small baking potatoes (pre-baked at 180°C/ 350°F/ GM4 for around 75-90 minutes until the inside is soft when a knife is pushed through)
- 3 tablespoon Groundnut oil (or other flavourless oil)
- 1 tablespoon Curry powder (I used Madras)
- ½ teaspoon Salt
For the Onion Salad:
- ½ White onion
- ½ Tomato
- Small handful fresh coriander
For the Cucumber & Mint Raita:
- 3 tablespoon Plain yoghurt (unsweetened)
- 4 cm Chunk cucumber
- pinch Cumin - ground
- Salt & pepper
- 10 Fresh mint leaves
To Serve: several chutneys/ pickles of your choice such as:
- mango chutney
- hot lime pickle
- garlic pickle
- aubergine pickle
Instructions
- Preheat the oven to 180°C/ 350°F/ GM4
- Cut each potato in half and scoop out the flesh. Cut the skins in half again
- Mix the oil with the curry powder and salt. Brush this mixture over the skins, front and back and place on a baking sheet lined with baking parchment. Bake in the oven for 12 minutes, until crisp
- Meanwhile make the onion salad. Finely slice the onion lengthways and then roughly chop these slices several times. De-seed the tomato and cut into small chunks. Finely chop the coriander. Toss the onion, tomato and coriander together and tip into a serving bowl
- Make the raita. Put the yoghurt into a bowl with the cumin and some salt & pepper. De-seed the cucumber and chop finely. Chop the mint. Stir the cucumber and mint into the yoghurt and transfer to a serving bowl
- Put the chutneys and pickles into serving dishes
- Once the skins are cooked, remove from the oven and top with the salads and chutneys or serve on a plate alongside the accompaniments
Notes
1. Serve these potato skins warm or allow to cool to room temperature. 2. Do not chill them once they have been cooked as they will lose their crispness. 3. Use the flesh from the baked potatoes to top a savoury pie or serve alongside a roast dinner.