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Potato Filled Nans

8 ounces of waxy potatoes, scrubbed
1 tablespoon of vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of chili powder
1 tablespoon of tomato paste
3 tablespoons of vegetable bouillon
2 3/4 ounces of baby spinach, shredded
4 small or 2 large nans
lime pickle, to serve

Riata
2/3 cup of plain yogurt
4 tablespoons of diced cucumber
1 tablespoon of chopped mint

Cook the potatoes in a pan of boiling water for 10 minutes. Drain thoroughly. Heat the vegetable oil in a separate pan and cook the onion and garlic for 3 minutes, stirring. Add the spices and cook for an additional 2 minutes.

Stir in the partially cooked potatoes, tomato paste, vegetable bouillon, and spinach. Cook for 5 minutes until the potatoes are tender. Warm the nans in a preheated oven 300ºF. for about 2 minutes.

To make the raita, mix the yogurt, cucumber and mint together in a small bowl. Remove the nans from the oven. Using a knife, cut a pocket in the side of each. Spoon some of the spicy potato mixture into each pocket.

Serve the filled nanas at once, accompanied by the raita and lime pickle. Serves 4

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