Wash potatoes and parboil in five cups of water. Cut into long pieces. Remove pulp with a spoon leaving a little pulp on the skin.
Heat sufficient oil in a kadai, deep fry potato pieces in hot oil. Drain and keep on an absorbent paper.
Peel, wash and finely chop onion. Clean, wash and finely chop fresh coriander leaves.
Beat fresh cream and add lemon juice to it.
In bowl, take grated cheese. Add onion, coriander leaves, beater cream, crushed peppercorns and salt.Put this topping on fried potato skins and serve hot. |
