Bread Crumbed Stuffed Salan Ki Chilli

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In­gre­di­ents

8 achari chilli

50gm dal moth

100gm pa­neer (grated)

20gm ginger (chopped)

30gm green co­rian­der (chopped)

100gm bread crumb

50gm English mus­tard paste

50gm white flour

20gm pep­per 30ml le­mon juice

100ml re­fined oil

Salt

Method

Wash chillies, dry them and roast on char­coal. Re­move their skin prop­erly. Sep­a­rately, mix grated pa­neer, dal moth, co­rian­der, ginger and other spices to­gether in a bowl. Make a long cut on the chillies and stuff this mix­ture in­side. Take a bowl; put mus­tard paste, salt, pep­per, le­mon juice and mix. Then, take each chilly in­di­vid­u­ally, and dip in this mix­ture. Cover with bread crumbs and fry till golden brown. Serve hot with tamarind or mint chut­ney.

Neeraj Tyagi, ex­ec­u­tive chef, Shangri-La’s-Eros Ho­tel, New Delhi

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