Mirchi Paneer Poppers

Ingredients

• 12-15 Stuffing chillies
• 1 large Potato, boiled, peeled and diced
• 100 gm Paneer, mashed
• ¼ cup Coriander, finely chopped
• 1 Green chilli finely chopped (optional)
• 1 Onion, finely chopped
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• ¼ tsp Turmeric powder
• ¼ tsp Red chilli powder
• ½ tsp Amchur
• ½ tsp Sugar
• Salt to taste
• Oil to brush
• Chaat masala to garnish

Method

• Wash the chillies and let them dry.
• Meanwhile, preheat the Morphy Richards Oven, Toaster and Grill at 180°C on Toast/Convection setting.
• With a paring knife, make a lengthwise slit in each chilli, ensuring you do not cut all the way. They should be attached at the top and tail.
• Carefully open the slit chillies and remove the membranes and seeds inside each pepper. Keep aside.
• In the Morphy Richards Food Processor combine the potato, paneer, coriander, green chilli, cumin powder, coriander powder, turmeric powder, chilli powder, amchur and sugar. Process to a coarse mixture. Transfer to a bowl.
• Add the onion and mix well. Check and adjust seasoning if required.
• When mixture is ready, start stuffing the chilli peppers. The amount of filling you use for each chilli will depend on its size, but the chillies will shrink on cooking so do not over-stuff.
• Place stuffed chillies on an oiled baking tray as you go.
• Once done, brush a little oil over the chillies and place in the oven.
• Bake for 25 mins or until done.
• Remove from the oven, cool slightly and transfer to a serving platter.
• Sprinkle with chaat masala and serve hot.

Notes/Tips:

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