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Thursday, 16 February 2017

Potato Stuffed Bell Pepper Cutlet


          You must have had Potato Cutlet / Tikki innumerable times. Now try this Potato stuffed Bell Pepper Cutlet for something new. They are perfect as appetizers or as a tea-time / Party-time snack. Enjoy them with tomato ketchup or green chutney. Please check for a step by step method with pictures to prepare it.
       





  • 2 capsicums
  • 4-5 boiled potatoes, mashed
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. roasted coriander powder
  • 1 tbsp. crushed dried mint leaves
  • 1 tsp. grated ginger
  • 1-2 green chilies, chopped
  • 2 eggs, well beaten with a pinch of salt
  • oil to shallow fry
  • tomato ketchup / green chutney to serve






          Cut off the top portion of the capsicums and make a hollow. Keep aside. In a small bowl keep the beaten egg ready.

           Mix together mashed potatoes, green chilies, ginger and all the dry spices. Now fill the potato mix into the capsicum and refrigerate for an hour. 

          Then gently and very carefully slice them. Dip each slice in the beaten egg and shallow fry them on both sides by drizzling some oil.

          Drain on a kitchen towel / tissue paper and serve with tomato ketchup or green chutney.





Note:
1. You can substitute egg with gram flour / plain flour batter
2. You can also substitute dried mint leaves with kasuri methi (dried fenugreek leaves) or fresh coriander / mint leaves. Happy cooking.....





                  Cut off the top portion of the capsicums & make a hollow. Boil the potatoes. 







                   Mix together mashed potatoes, green chilies, ginger and all the dry spices. 




                     Now fill the potato mix into the capsicum and refrigerate for an hour. 




                               Then gently and very carefully slice them. 




                                Dip each slice in the beaten egg. 






                               Shallow fry them on both sides by drizzling some oil.




                               Serve with tomato ketchup or green chutney.









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