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We hope you got insight from reading it, now let’s go back to potato stuffed small capsicum (shimla mirch) recipe. You can have potato stuffed small capsicum (shimla mirch) using 19 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Potato Stuffed Small Capsicum (Shimla Mirch):
- Provide 6-7 small capsicums (shimla mirch)
- Take 2 potatoes boiled, peeled & mashed
- Get 1 onion finely chopped
- You need 2 green chillies finely chopped
- Get 1 /2 inch ginger crushed
- Prepare 6-7 garlic cloves crushed
- Get 2-3 tsp oil
- You need 1 tsp panch phoron
- Prepare 1/4 tsp turmeric powder
- Use 1/2 tsp chilli powder
- Take 1/2 tsp cumin powder
- Get 1/2 tsp coriander powder
- Take To taste salt
- Take 2 tsp chopped coriander leaves
- Prepare For batter:
- Take 1 cup besan
- You need 1 pinch turmeric powder
- Use To taste salt
- Take Oil for deep frying
Instructions to make Potato Stuffed Small Capsicum (Shimla Mirch):
- To begin with slit the capsicums vertically keeping one side intact. Remove the seeds carefully. Rinse them in water and pat dry with a kitchen towel. Keep aside.
- Heat 2-3 tsp oil in a pan. Add panch phoron to splutter. Then add chopped onion and saute till onion turns translucent. Next add crushed ginger & garlic and chopped green chillies. Saute till raw aroma of both ginger & garlic goes away.
- Next, add turmeric powder, chilli powder, cumin powder, coriander powder, salt, coriander leaves and mix well. Saute for few seconds.
- Now add mashed potatoes and mix everything well. Saute it for a minute or two. Switch off the flame and let the potato mix cool down at room temperature.
- Then with a spoon or with your hands, stuff the potato mix in the capsicums. Keep aside.
- To make besan batter take 1 cup besan in a mixing bowl. Add turmeric powder and salt. Add 1/3 cup water or as required. Whisk to a smooth and thick batter.
- Now heat oil in a pan over a medium flame. Once hot, dip the stuffed capsicum in batter one by one and carefully place into the hot oil. Deep fry them until light golden or golden. Once done, remove and place on a kitchen paper to drain excess oil.
- Serve potato stuffed capsicum hot with any sauce or chutney.
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