This recipe is a delightful snack that combines the spiciness of pepper chilli with the creamy texture of paneer and cream cheese. Perfect for an evening snack or party appetizer, these stuffed peppers are deep-fried to golden perfection and served with a dipping sauce. It's a flavorful treat that will leave your taste buds craving for more.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Take the pepper chilli, slit it, and remove the seeds.
Mix paneer, cream cheese, salt, chilli flakes, oregano, and finely chopped green chilli to prepare the stuffing.
Stuff the prepared mixture into the slit peppers.
Dip the stuffed peppers into a cornflour slurry and coat them evenly with bread crumbs.
Deep fry the coated peppers on medium flame until golden brown.
Garnish with a dipping sauce and serve hot.
Ensure the oil is at medium heat to avoid burning the peppers.
You can use a variety of dipping sauces like mint chutney or mayonnaise for added flavor.
Adjust the spice level by reducing or increasing the amount of chilli flakes and green chilli.
Can I use any other cheese instead of cream cheese?
Yes, you can use ricotta or cottage cheese as a substitute for cream cheese.
How do I make the cornflour slurry?
Mix cornflour with water until it forms a smooth, slightly thick consistency.
Can I bake the peppers instead of frying?
Yes, you can bake them at 375°F (190°C) for 15-20 minutes until golden brown.
What dipping sauce pairs well with this dish?
Mint chutney, mayonnaise, or a tangy tomato sauce works great as a dipping sauce.
Can I make this recipe ahead of time?
You can prepare the stuffed peppers and refrigerate them. Fry them just before serving for the best taste and texture.
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