Crunchy on the outside and spicy and creamy on the inside. These Vegan potato cups with the dip give you all the flavours you would need in one bite. No need to share your dips with anyone anymore. This is a completely baked dish and a great healthy alternative to devour on and not feel guilty.
You can substitute your favourite dips on the inside. I would suggest anything tangy or creamy to complement the flavours of the shell.
Baked Potato cup with dip
Equipment
- 1 Deep sauce pan
- 1 Medium bowl
- 1 Large baking tray
- 1 Oven or Air fryer
- 1 sauce pan
- 1 Mixer grinder
Ingredients
Potato cups
- 3 large potatoes
- 1 medium sized carrot
- 1/4 cup Cilantro bunch
- 1/4 tsp Salt
- 1/4 tsp Turmeric powder
- 1/4 tsp Garam masala powder
Spicy tomato dip
- 2 Tomatoes
- 1/2 Onion
- 2 cloves Garlic
- 1/3 cup Cashews
- 1 Green or red chilli
- 1/4 tsp Salt
- 1/4 tsp Black pepper powder
Instructions
Potato cups
- In a large height sauce pan, add in some peeled and cuber potatoes. Add a pinch of salt to help speed up the cooking.
- In a bowl add grated carrots, cashew nuts, salt, spice powders and chopped cilantro. Mix it all up and let it rest until the potatoes are ready. The carrots will release some water that will allow you to create the right consistency for the dough cups.
- When the potatoes are almost cooked but not completely mushy, take the pan off the stove and drain the water. Pour in 3 cups of cold water and let the potatoes sit in there for 2 minutes to stop the cooking process and cook them completely.
- Pre heat the oven to 350F and line a baking a tray with parchment paper.
- While the potatoes are cooling down, drain out any water that has been released from the carrot mixture. Now add the potatoes to the bowl and mash and mix it up to create one large ball.
- Make sure the dough is able to hold its shape. If it looks a little runny you can add 1/2 tbsp of all purpose flour to adjust the consistency. When you poke a finger into the dough it should keep its shape.
- Divide the dough into equal parts and shape each one into cups. Brush the cups with some oil and place it on the baking tray. Bake them at 350F for about 15 minutes.
Dipping sauce
- While the cups are baking, in a saucepan add in chopped onions and saute until they turn translucent.
- Add in the chopped tomatoes, chillies, chopped garlic, cashews, salt and pepper.
- Let it cook for 8 minutes or until the tomatoes are mostly mushy.
- Take it off the stove and let it cool. Grind it to a paste that is smooth and creamy.
Serving
- Take the cups out of the oven and let it cook. Place some dipping sauce into the cups and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @earthlycraves on Instagram and hashtag it #earthlycraves.