Capsicum Masala Tikki

• Produce

  • 3/4 tsp Chilly, red powder
  • 2 pieces Chilly, green
  • 1 Chilly, red powder
  • 1 Coriander, leaves
  • 1 2 inch piece Ginger
  • 1/2 cup Green peas
  • 6 Potatoes, medium-sized

• Refrigerated

  • 1 cup Hung curd

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 3/4 tsp Garam masala
  • 1 Salt

• Oils & Vinegars

  • 1 Oil to shallow fry

• Nuts & Seeds

  • 1 tsp Cumin, powder

• Bread & Baked Goods

  • 2 tbsp Bread crumbs

• Other

  • Chaat masala
  • 2 Big sized capsicum

Found on mintsrecipes.com

Description

Ingredients

• 2 big sized Capsicum
• For stuffing:
• 6-7 medium sized Potatoes (boiled, peeled and mashed)
• ½ cup Boiled and mashed Green peas
• Freshly chopped coriander leaves
• 1 tsp Cumin powder
• ¾ tsp Red chilly powder
• 1 tsp Lemon juice
• ¾ tsp Garam masala
• Salt to taste
• ½ inch piece of grated ginger
• 2 pieces of chopped green chilly
• Oil to shallow fry
• 2 tbsp Bread crumbs
• For garnishing:
• 1 cup of hung curd
• Chaat masala
• Red chilly powder

Directions

• Put boiled and mashed potatoes in a bowl.
• Add all the spice powders- freshly chopped coriander leaves, chopped green chily(adjust green chilly as per your taste), grated ginger, Cumin powder, garam masala, lemon juice, salt, red chilly powder, bread crumbs.
• Take one capsicum and cut off the top and remove the stem out by using sharp knife.
• Run a knife all around the capsicum and take out the center/inner part and deseed them gently to make them hollow for stuffing.
• Spoon by spoon fill the capsicum with potato mixture/ stuffing and press it down with the spoon/fingers to ensure they are well filled.
• Cut capsicum into ½ to 1 inch thick ring/ circle by using sharp knife.
• Take a non-stick pan and put 2 tsp of oil in it.
• Now take capsicum ring and put it one by one on tawa and cook on medium flame for 2 minutes.
• After 2 minutes flip it over and cook from another side for further 2 minutes.
• After cooking from another side flip the capsicum tikki and cover the lid for a minute to make the capsicum little soft.
• After a minute open the lid and flip the capsicum tikki and cover the lid again for a minute.
• Open the lid and put the flame on high and cook the capsicum tikki from both the sides.
• Take out from the pan carefully and repeat the same process for rest of the capsicum tikki.
• Garnish the capsicum tikki with hung curd so spoon the hung curd into a piping bag and pipe the hung curd onto the capsicum tikki.
• Lastly sprinkle chaat masala, red chilly powder and serve hot.