Clean, prick and boil potatoes in microwave for 6 minutes.The potatoes should be 70 % done.
Take out, let them cool and then peel.
Cut the peeled potatoes into halves.
With the help of a knife core out the potatoes to make cavities.
Core out the middle portion of potatoes fro each one and reserve the cored potatoes.
Heat sufficient oil in a kadai and deep fry the potatoes.
Fry them until golden brown and transfer to a plate.
Chop all the vegetables.
Heat 1 tablespoon of cooking oil in a pan and add the veggies.
Saute for few minutes in high heat and then add 1/4th teaspoon coriander powder, 1 teaspoon chilli flakes,1/4th teaspoon chat masala and salt.
Also add coriander leaves and oregano. Mix well.
Add grated cheese, stir well.
Add the scoop out potatoes and mix well. Remove from heat.
Take hung curd in a bowl and add kashmiri chilli powder,garam masala powder, chat masala and a pinch of salt.
Mix well to make a paste for marination.
Take the fried potato and coat with the hung curd mixture.
Coat all the potatoes and then stuff them with the prepared fillings. Don't coat the cavity with hung curd mixture. Coat only the outer layer.
Top with some grated cheese and chilli flakes.
Bake them in preheated oven at 200 degree C for 15 to 20 minutes or until outer layers become light golden brown.
Serve hot as a snack or appetizer.
