Name: Grilled Stuffed Potato Skewers
Ingredients: 1kg medium potatoes (about 8), peeled; 1 tsp ground turmeric; 1 tbsp salt; 2 tbsp rapeseed (canola) oil or ghee; 5 tbsp each of at least 5 vegetables of your choice such as carrots, onions, bell peppers, green bird’s eye chillies, tomatoes, very finely chopped; 5 cloves garlic, finely chopped; 1 x 2.5cm (1 inch) ginger, finely chopped; 1 tsp Kashmiri chilli powder; 1 tsp chaat masala; 2 tsp ground coriander; 2 tsp ground cumin; 10 roasted cashews, roughly chopped; 200g (7 oz) paneer cheese, grated; 50g (1.75oz) strong Cheddar cheese, grated; 1 batch tandoori marinade (see above); 2 tbsp ghee, melted; 3 generous tbsp coriander (cilantro), finely chopped

Ingredients

1kg medium potatoes (about 8), peeled
1 tsp ground turmeric
1 tbsp salt
2 tbsp rapeseed (canola) oil or ghee
5 tbsp each of at least 5 vegetables of your choice such as carrots, onions, bell peppers, green bird’s eye chillies, tomatoes, very finely chopped
5 cloves garlic, finely chopped
1 x 2.5cm (1 inch) ginger, finely chopped
1 tsp Kashmiri chilli powder
1 tsp chaat masala
2 tsp ground coriander
2 tsp ground cumin
10 roasted cashews, roughly chopped
200g (7 oz) paneer cheese, grated
50g (1.75oz) strong Cheddar cheese, grated
1 batch tandoori marinade (see above)
2 tbsp ghee, melted
3 generous tbsp coriander (cilantro), finely chopped

Steps

Whisk all of the marinade ingredients together in a bowl and set aside.
Meanwhile, using an apple corer, hallow out the centre of four of the potatoes all the way through the other end so that there is plenty of room for stuffing.
Then carefully slice around the potato with a potato peeler until you have a cylindrical tube with straight sides. Be sure to retain a few of the cored out centres. Do the same with the remaining two potatoes but if you are using a tandoor, don’t dig the centre all the way through with these two. Place in water and swirl around a bit to remove any excess starch. Strain and add new water and set aside.
When the water comes to a boil, simmer the potatoes for about 8 minutes, strain and set aside. Chop up the potato centres really small and heat up two tbsp ghee/oil in a frying pan over high heat.
When hot, add the chopped potatoes and other vegetables and fry until the potatoes are soft. Then stir in the chopped garlic and ginger, ground spices and chopped cashews. Transfer to a bowl to cool and then add the grated cheeses and fold it all together.
When ready to cook, build a direct heat fire and bring a saucepan of water with the turmeric and salt to a boil.
Fill each of the hallowed out potatoes with the vegetable and cheese mixture and dip in the tandoori marinade. Then skewer them, three potatoes per skewer with the two potatoes that have not been completey hallowed through at the end if cooking in a tandoor. This will stop the filling from falling into the fire from the vertical skewers.
Grill over hot coals for 10 to 15 minutes or until nicely charred on the exterior. You could baste them with a little ghee as they cook for extra flavour. Slice and serve with the raita of your choice.