Ingredients
12 big chillies
1 or 2 potatoes, mashed
2 cups mutton keema
2 onions, chopped
2 tbsp ginger and garlic paste
1 tbsp whole coriander seeds
1 tsp cumin seeds
1 tbsp ginger, chopped
2 green chillies, chopped
1 tsp red chilli powder
2 tbsp coriander powder
1/2 tsp turmeric powder
Aamchur powder, to taste
Salt to taste
Oil for cooking
1 tsp garam masala powder
1/2 tsp elaichi powder
2 cups besan
Ajwain
3 tbsp Mozzarella cheese, chopped
1 tbsp coriander leaves chopped
Oil for frying
1 tbsp Lemon juice
Method
Slit big green chillies and remove all seeds. In a pan heat oil and add coriander seeds, cumin seeds and sauté. Now add green chillies, ginger and garlic paste and sauté for a minute. Now add the kheema and cook further. Add 1 teaspoon of Kashmiri chilli powder, 1 tablespoon of coriander powder, a pinch of aamchur powder and 1/4 teaspoon of turmeric powder, salt to taste. Remove when almost dry and cool. Now add chopped, mashed potatoes, ginger, chopped oniion, chopped green chillies, garam masala powder, elaichi powder, fresh coriander leaves, mint leaves and lemon juice. Mix well. Add small cubes co mozzarella cheese and mix. Stuff the chillies with kheema and keep aside.
Now whisk besan along with one tablespoon of ginger and garlic paste, 1/2 teaspoon of red chilli powder, 1/2 teaspoon of turmeric powder, a little ajwain and salt. Whisk by adding water until the besan is light and fluffy. Dip the stuffed chillies in besan and deep fry until crisp. Serve with beet root chutney.