Parmesan Tornado Potato
Serving - 2
INGREDIENTS
Chaat Masala - 2 teaspoons
Cumin Powder - 1 1/2 teaspoon
Paprika - 1 teaspoon
Black Salt - 1/2 teaspoon
Parmesan Cheese - 35 grams
Bread Crumbs - 45 grams
Salt - 1/2 teaspoon
Black Pepper - 1/4 teaspoon
Paprika -1 teaspoon
Potato - 530 grams
Olive Oil - 40 milliliters
Coriander - for garnishing
PREPARATION
- In a mixing bowl, add 2 teaspoon chaat masala, 1 1/2 teaspoon cumin powder, 1 teaspoon paprika and 1/2 teaspoon black salt.
- Mix all the spices well.
- In a dish, add 35 grams parmesan cheese, 45 grams bread crumbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, paprika and mix it well.
- Pin 580 grams potato in a skewer and slice a spiral cut around the sides.
- Stretch potato to expose the cuts.
- Brush potato with 40 milliliters olive oil until fully coated.
- Now, coat potato with prepared parmesan cheese masala from all the sides well.
- Place in a tray and bake at 350ºF/180º C for 25-30 minutes.
- Add the baked potato in a serving dish.
- Sprinkle prepared peri peri masala.
- Garnish with coriander.
- Serve hot.