A spicy and salty dish, easy to cook and easy to serve
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Bhavnagri green chillies , slit 4
Cumin seeds 1 teaspoon
Fennel seeds (saunf) 1/2 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Black peppercorns 8-10
Ginger, chopped 1 inch piece
Potatoes, boiled and grated 2 medium
Cottage cheese (paneer), grated 1/2 cup
Salt to taste
Red chilli powder 1 teaspoon
Dry mango powder (amchur) 3/4 teaspoon
Oil 1 tablespoon
Salted biscuits 16
Red capsicum, 1/4 inch pieces 1 medium
METHOD
Slit the green chillies and remove the seeds. Heat a pan, add cumin seeds, fennel seeds, carom seeds and black peppercorns and roast. Place ginger in a bowl, add potato and cottage cheese and mix. Pound the roasted spices in a mortar with a pestle along with salt, red chilli powder and dry mango powder. Add this to the potato mixture and mix well. Heat a little oil in a non-stick pan. Stuff this mixture into the slit chillies and place them in the pan. Cover and let them soften on medium heat. Transfer then chillies onto a chopping board and cut into four slices each. Arrange salty biscuits on a serving plate and place a slice of the stuffed chilli on top of each. Garnish with red capsicum pieces and serve immediately.
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Bhavnagri green chillies , slit 4
Cumin seeds 1 teaspoon
Fennel seeds (saunf) 1/2 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Black peppercorns 8-10
Ginger, chopped 1 inch piece
Potatoes, boiled and grated 2 medium
Cottage cheese (paneer), grated 1/2 cup
Salt to taste
Red chilli powder 1 teaspoon
Dry mango powder (amchur) 3/4 teaspoon
Oil 1 tablespoon
Salted biscuits 16
Red capsicum, 1/4 inch pieces 1 medium
METHOD
Slit the green chillies and remove the seeds. Heat a pan, add cumin seeds, fennel seeds, carom seeds and black peppercorns and roast. Place ginger in a bowl, add potato and cottage cheese and mix. Pound the roasted spices in a mortar with a pestle along with salt, red chilli powder and dry mango powder. Add this to the potato mixture and mix well. Heat a little oil in a non-stick pan. Stuff this mixture into the slit chillies and place them in the pan. Cover and let them soften on medium heat. Transfer then chillies onto a chopping board and cut into four slices each. Arrange salty biscuits on a serving plate and place a slice of the stuffed chilli on top of each. Garnish with red capsicum pieces and serve immediately.