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Ingredients (Measurement Conversion Calculator) Capsicum or Green Pepper - 1
Butter - 2 teaspoon
Red chilli - 1, crushed
Milk - 0.5 cup
Potatoes - 3, large
Cheese - 0.5 cup, grated
Bread crumbs - 0.5 cup
Plain flour - 1 Tablespoo
Directions
The potatoes will turn out best if boiled and refrigerated overnight before using. Do not peel potatoes. Slice into thin rounds or grate coarsely. De-seed capsicum and slice into thin rounds. Heat a thick nonstick pan about 5 inch diameter. Meanwhile mix cheese, milk, crumbs, flour and chilli. If mixture feels thin, add some more bread crumbs. Add salt to taste. Apply 1 teaspoon on bottom of pan. Arrange potatoes to cover the pan. Top with capsicum. Pour the mixture all over evenly. Level to cover all the potatoes. Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown. Flip over very carefully with a wide sharp spatula, and roast the other side. Let in the remaining butter around the edges to seep down. Let other side become golden brown too. Flip on serving plate and make sections with a knife. Serve hot and crisp. Instead of roasting, you can also bake the potatoes. Serve your favourite dip ior chutney or ketchup as an accompaniment.
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Served as snacks or starter, suitable for vegetarians
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