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.
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.
