Boil
the potatoes in their skins for 5 minutes. Then peel off the
skins. Cut a cross on the potatoes, taking care not to split
them apart. Heat one-tablespoon oil in a pan and stir fry
all the spices for a few minutes till they are roasted.
Leave to cool.
Take a
small amount of spice mixture and fill into the cut
potatoes. Press firmly so that the filling does not come
out. Repeat with the remaining potatoes. Heat the oil in a
wok or a deep frying pan; lower heat and deep-fry two
potatoes at a time. When the potatoes begin to turn red
removes from the heat and places them in a heavy based pan.
When
all the potatoes are done, squeeze lemon juice on them and
cover. Place the pan on a heavy griddle (tava), tightly
close the lid and cook on very low heat for 10-15 minutes.
Ready to serve.
