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Ingredients
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Brinjal (sliced) - 1 piece
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Potato (sliced) - 1 piece
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Cauliflower - 5 florets
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Green chilies - 5 pieces
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Garam masala - ¼ teaspoon
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Paneer (grated) - 30 grams
Batter
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Marinades
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Mango powder - ½ teaspoon
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chili powder - ½ teaspoon
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Caraway seed powder - ½ teaspoon
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Garam masala - ½ teaspoon
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Cumin powder - ¼ teaspoon
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Salt to taste
Method
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Mix all marinades ingredients and
marinate the sliced vegetables for about 10 minutes.
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Mix grated paneer and garam masala
then stuff the mixture in chilies.
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Mix the flour, chili powder, salt
rice flour and water in a large bowl to make the batter.
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Heat up sufficient oil in pan,
coat vegetables with batter and fry until golden in color. Dish
out and drain oil. flatten it a little bit and deep fry again
until crispy.
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Drain oil well and serve with mint
chutney.
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