Hi Buddies,
Happy Father’s Day !!! This recipe is borrowed from my best buddy. I have followed her instructions and adapted it to our desi taste. It came out very nice and good part is it’s baked so oil free 🙂 . But be careful in selecting right jalapeno to avoid too much spice. Select big and green ones as short/one with lot of white stripes are very hot.Right selection of jalapeno and right stuffing will make it mild/ less spicy. Try my recipe and I’m sure you would like it !!!
Preparation Time: 60 minutes
No of Servings: 4
Ingredients:
Jalapeno: 6
Aloo/Potato: 2
Onion: 1
Garlic: 1-2 pods
Bread Crumbs: 2 tbsp.
Cumin Seeds: 1 tsp.
Lemon: 1
Salt: As per taste
Turmeric: pinch
Cheese : 2-3 tbsp. (I have used shredded).
Chaat Masala : 1 tbsp.
Cilantro : few
Method:
-
Wash and cut the jalapeno to half and remove all the seeds and see that enough space is available for stuffing.
-
Keep them aside.
-
Cook potatoes and let it cool down.
-
Preheat oven to 400 degrees.
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Meanwhile, mash the potatoes and add chopped onion, cumin seeds, turmeric, lemon, cilantro, chaat masala and salt to it.
-
Powder breadcrumbs and add cheese and finely chopped garlic to it.
-
Now stuff the jalapeno with the potato stuffing.
- Roll the stuffed jalapeno in bread mixture.
- Place all the rolled jalapeno in a baking tray and place it in oven.
- Bake it for 30-40 minutes.
- Serve it with tomato ketchup.
nice