Cheesy Potato And Besan Skillet Recipe

About this recipe

A hearty and satisfying dinner dish featuring golden fried potatoes, fluffy eggs, and melted cheese, perfect for those seeking a quick and delicious solution.

Ingredients

• 500 g X 2 Organically Grown Potato Combo
• 500 ml Amul Taaza Milky Milk
• 1 pack (500 g) Natureland Organics Chana Besan
• 200 g Old Hill Red Cheddar Cheese Block
• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Heat a skillet over medium heat and add 2 tbsp of cooking oil.
2. 2. Dice 500 g of potatoes into small cubes and fry them in the skillet until golden brown and tender, about 10-12 minutes.
3. 3. While the potatoes are cooking, whisk 100 g of chickpea flour with 50 ml of water in a small bowl until fully blended.
4. 4. Once the potatoes are cooked, drain off any excess oil from the skillet.
5. 5. Pour the chickpea flour mixture over the potatoes in the skillet and season with 1 tsp salt and 1/2 tsp black pepper.
6. 6. Stir gently until the chickpea flour is fully cooked, or let it set and flip over like an omelet, about 3-5 minutes.
7. 7. Place 4 slices of cheddar cheese on top of the cooked chickpea flour and potatoes, cover the skillet with a lid, and let the cheese melt for 1-2 minutes.
8. 8. Serve hot with your favorite bread or a side salad for a complete meal.