Ingredients
| Quantity | Measure | Ingredients | Description |
| 8 | Medium | Capsicums - Green | |
| 1 | Teaspoon | Chilly Powder, Red | |
| 1 | Teacup | Cooking Oil | |
| 1 | Teacup | Flour, Gram /Chana Ata | |
| 3 | Medium | Potatoes | |
| 2 | Teaspoon | Salt | powdered |
| 2 | Teaspoon | Turmeric Powder | |
| 200 | Grammes | Green Peas | boiled |
| 1 | Teaspoon | Aam-Churn (sour mango powder) |
Method:
Wash the capsicums and slit them on one side just enough to insert the filling, and rub salt and turmeric powder, and keep aside for half an hour.
Make a batter with gram flour and chilly powder with a little water, to dip the capsicums..
Filling
Boil the potatoes, peel the skins and mash them with 200 Grammes of boiled green peas, 1 teaspoon of red chilly powder, 1 teaspoon of Aam churn and a little salt.
Fill the potato-peas mash in the capsicum dip it in the gram flour batter and fry them in a deep frying pan.
Strain in a perforated ladle.
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