4 Korean sweet peppers or banana peppers,slit.
1 tsp Cumin seeds.
½ tsp Fennel seeds (saunf).
¼ tsp Carom seeds (ajwain).
8 –10 Black peppercorns
1 inch piece Ginger,chopped
2 medium Potatoes boiled and grated
½ cup Cottage cheese (paneer) grated
Salt to taste
¾ teaspoon Dry Mango Powder
I tbsp Oil
16 Salted biscuits
1/4 inch pieces Red capsicum,1 medium
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 chili 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 peppers 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 chili on top of each. Garnish with red capsicum pieces and serve immediately.
Not the best for kids but boy will these disappear when adults are around!! You will love it!