Jacket Potatoes with Broccoli and Red Pepper
by Tarla Dalal
Whenever you complain of excessive hair fall, you are told – time and again – to eat more dates and spinach to top up on iron. While this is true, the fact is you need a couple of other ingredients like calcium and vitamin C also to grow and strengthen hair. Here is an innovative preparation of Jacket Potatoes with Broccoli and Red Pepper, which helps you meet these nutritional requirements in a lip-smacking way. Here, a thoughtful combination of vegetables that complement each other well in texture and flavour come together in a healthy white sauce made with whole wheat flour instead of maida, all set to meet your nutritional needs tastefully.
Jacket Potatoes with Broccoli and Red Pepper recipe - How to make Jacket Potatoes with Broccoli and Red Pepper
Preparation Time: Cooking Time: Baking Time: 13 to 15 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 6 jacket potatoes
3 large par-boiled potatoes (unpeeled)
salt for sprinkling
For The Filling
1 cup finely chopped broccoli
1 cup finely chopped red capsicum
2 tsp butter
1 tbsp whole wheat flour (gehun ka atta)
3/4 cup milk
salt and freshly ground black pepper (kalimirch) to taste
1/2 tsp garlic (lehsun) paste
1 tsp dry red chilli flakes (paprika)
For the filling
- For the filling
- Heat 1 tsp of butter in a broad non-stick pan, add the whole wheat flour and cook no a medium flame for a few seconds, while stirring continuously.
- Add the milk, mix well and cook on a medium flame for 1 minute, while stirring continuously. .
- Add the salt and pepper and mix well. Keep aside.
- Heat the remaining 1 tsp of butter in a broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds.
- Add the broccoli, red pepper, chilli flakes and little salt and sauté on a medium for 2 minutes.
- Add the whole wheat flour-milk mixture, mix well and cook on a medium flame for 1to 2 minutes, while stirring continuously.
- Divide the mixture into 6 equal portions. Keep aside.
How to proceed
- How to proceed
- Cut each boiled potato into 2 halves horizontally.
- Scoop the potato halves, using a spoon so that a depression is created for the filling.
- Sprinkle some salt over each potato halve and fill each potato halve with one portion of the filling.
- Align the potatoes on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 8 to10 minutes.
- Serve immediately.
Is there a way to make this recipe without baking? I don''t have an oven but would love to try this out.
this is true example that when potatoes are not deep fired they can be a bit healthy. the potato skin are a good source of folic acid while capsicum and broccoli provide enough calcium and vitamin C. All these nutrients together work to get a glowing skin and shiny hair. I also liked the idea of avoiding cheese and maida and using wheat flour for the stuffing.