Indian
Indian - Tandoori and Kebabs
Mirchi Bajji Paneer Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 8 large fat green chilies (bhavnagri)
- • 1 cup boiled potatoes, mashed
- • 1/2 cup crumbled paneer
- • 1 tsp roasted cumin powder
- • 1/2 tsp dry mango (amchur) powder
- • 1/2 tsp red chili powder
- • 1 tsp salt
- • 2 tbsp mustard oil
Preparation Steps
1
Phase 1
Slit the chilies lengthwise on one side and carefully remove the seeds, keeping the stems on.
2
Phase 2
Mix the mashed potato, paneer, cumin powder, amchur, red chili powder and 1/2 tsp salt.
3
Phase 3
Fill each chili generously with the spiced potato-paneer mixture.
4
Phase 4
Brush with mustard oil and grill over high heat (or roast in a hot tandoor) until the skins blister and char lightly.
5
Phase 5
Serve hot, sprinkled with a little extra salt and lemon juice.