Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, ramadan special - potato stuffed bell pepper cutlet. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Ramadan Special - 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.
Ramadan Special - Potato stuffed bell pepper Cutlet is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Ramadan Special - Potato stuffed bell pepper Cutlet is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook ramadan special - potato stuffed bell pepper cutlet using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Ramadan Special - Potato stuffed bell pepper Cutlet:
- Take 2 capsicums
- Prepare 4-5 boiled potatoes, mashed
- Make ready to taste salt
- Get 1/4 tsp. turmeric powder
- Prepare 1/2 tsp. red chili powder
- Make ready 1/2 tsp. garam masala powder
- Make ready 1/2 tsp. roasted cumin powder
- Prepare 1/2 tsp. roasted coriander powder
- Prepare 1 tbsp. crushed dried mint leaves
- Prepare 1 tsp. grated ginger
- Take 1-2 green chilies, chopped
- Prepare 2 eggs, well beaten with a pinch of salt
- Take oil to shallow fry
- Prepare tomato ketchup / green chutney to serve
Saute onions and red pepper until soft. Add seasonings and mix well into mashed potatoes. Carefully stuff peppers, set them in a deep- sided baking dish. Pour tomato sauce around base of peppers.
Steps to make Ramadan Special - Potato stuffed bell pepper Cutlet:
- 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.
Wash and cut a thin slice from the stem end of each bell pepper, until they are hollow by removing the seeds. Mash potatoes with a potato masher, add salt, black pepper, garlic cloves, onions and mozzarella cheese. Stuff the peppers with the potato mixture. Think twice-baked potato, except the potato mixture is stuffed into a bell pepper half. The peppers roast and char on the bottom, imparting a wonderful sweet flavor, while the upper edges stay crisp-tender.
So that is going to wrap this up for this special food ramadan special - potato stuffed bell pepper cutlet recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
