Panko crusted bharwan mirch, goat cheese mousse, chilli aam papad chutney
| Ingredients | ||
| Green chilies | 2 nos. | |
| Goat cheese | 60 gms | |
| Red capsicum | 5 gms (diced) | |
| Yellow capsicum | 5 gms (diced) | |
| Roasted cumin powder | 3 gms | |
| White pepper powder | 2 gms | |
| Besan | 30 gms | |
| Ajwain | 1 gm | |
| Red chili powder | 2 gm | |
| Turmeric | 1 gm | |
| Panko bread crumbs | for crumbing | |
| Oil | for frying | |
| Sweet chili sauce | 30 ml | |
| Aam papad | 20 gms (chopped) | |
Method
- Cut the green chilies lengthwise from the centre.
- Boil water and blanch the chilies.
- Drain and cool.
- Prepare the goat cheese mixture by adding small dices of red and yellow capsicum, roasted cumin and white pepper powder.
- Stuff the green chili halves with the goat cheese mixture.
- Prepare the batter with besan, ajwain, red chili and turmeric.
- Dip the stuffed green chili in this batter and roll in the panko breadcrumbs.
- Deep fry the crumbed chilies till the color of breadcrumb is golden brown.
- Mix the chopped aam papad and sweet chili sauce.
- Serve the fried chilies with this sauce.
Manish Mehrotra
Corporate Chef
Indian Accent, New Delhi
(Indian Accent Is An Old World Hospitality Concept)
