How to make Papa Rellena - Peruvian style chicken mince stuffed fried potato dumplings.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Chicken mince (चिकन कीमा)

Cuisine : Peruvian

Course : Snacks and Starters

Papa Rellena Recipe Card

Papa Rellena
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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

For more recipes related to Papa Rellena checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Salmon Wellington, Grilled Bangda - Grill Pan, Corn Cheese Balls, Aam Papad Chicken.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Papa Rellena Recipe

  • Potatoes peeled and mashed 4 large

  • Chicken mince 250 grams

  • Salt to taste

  • Oil 1 tablespoon + for deep-frying

  • Onion chopped 1/2 cup

  • Garlic cloves minced 3

  • Green capsicum chopped 1 medium

  • Tomato pureed 1 medium

  • Cumin powder 2 teaspoons

  • Black pepper powder 1 teaspoon

  • Vinegar 1 tablespoon

  • Eggs 2

  • Refined flour (maida) 1 cup

  • Bread crumbs dried 2 cups

Method

Step 1

Combine potatoes with salt in a bowl and mix well.

Step 2

Heat oil in a non-stick pan. Add onion, garlic and capsicum, mix and sauté till the onions turn translucent.

Step 3

Add pureed tomato, mix well and cook for three minutes. Add chicken mince, mix well and cook on high heat till the chicken turns crumbly.

Step 4

Add salt, cumin powder, pepper powder and vinegar, mix well and cook for a minute.

Step 5

Remove from heat and transfer into a bowl. Cool to room temperature.

Step 6

Beat the eggs in another bowl.

Step 7

Pour the flour and breadcrumbs into two separate shallow dishes.

Step 8

Divide the potato mixture into eight equal portions and stuff them with the cooked chicken mixture. Shape them into medium size balls.

Step 9

Roll the prepared balls in the flour, dip in the eggs and coat with the breadcrumbs.

Step 10

Heat sufficient oil in a pan. Deep-fry the prepared balls till golden and crisp. Drain on absorbent paper.

Step 11

Serve hot.