Stuffed Potato Buns

This dish just happened! I was all set to make potato chops. These are shallow fried stuffed tikkis. The mince was ready, the potatoes boiled. And then Oh-My-Gosh, as I start to mash the potatoes I find them starchy enough to starch a whole lot of clothes that would need starch...like cotton sarees!!

Anyway I was not fazed and went ahead. What came out pleased me no end: Stuffed Potato Buns!
I could not take pics of the procedure as my hands were too messy with potato and of course oil too.


Ingredients:

Potatoes (starchy ones)...............................9, small ones (abt 400-500gms)
Corn starch..........................2 tsps
Salt to taste
Pepper


For the stuffing:

Chicken mince...................250gms
Onion.................................1 chopped
Garlic................................3 flakes, chopped fine
Ginger...............................1" chopped fine
Green coriander...............1 sprig, chopped
Green chilli......................1-2 , chopped fine
Cumin seeds.....................1/2 tsp
Salt to taste
Pepper
Olive oil

TIP: You could add a small square of cheese on the top of the bun before you set it to bake. Or sprinkle sesame or onion seeds(kalonji) on the top. Perhaps dry herbs too!



Heat the oil and and drop in the cumin seeds. When they turn light brown and you can smell that lovely aroma, add the chopped garlic, ginger and onions. Frequent stirring, till the onions turn brown at the edges. Add the mince, coriander and green chilli. Stir all in well. Add salt. Cover and simmer on low flame. When water has dried out stir around to brown the mince a wee bit. Add pepper and it's done.
Boil potatoes and mash them. Add the corn starch, salt and pepper. To make it easier rub your hands with oil. Now take a big lump of potato mash and form a ball. Hollow it out and spoon in a good amount of mince. You have to be careful, as the potato mash tends to break in places. The best way is to be gentle while handling it and keep the walls around the mince equal size and a bit on the thick side: abt 1/2" thick and a bit more at the bottom.

Place them on a greased baking tray and bake on mark 8 for about 15-20 minutes. The tops should have browned by then. Sprinkle grated cheese, turn off the oven and allow the "buns" to sit in a couple of minutes. Now take out the tary and don't try to lift the buns before they cool down further. They are rather soft at this stage.

Use a flat spoon or spatula to lever the buns off the tray and lift them onto a plate.

I had a nice fresh green coriander chutney to go with it. Believe me, it was a fantatsic combo. I suggest you have something chilled to wash it down.

Confession: This was an experiment and I have ideas to improve it!

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