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Ingredients
US|METRIC
4 SERVINGS
- 12 green pepper (large, /mirch, vertically slit)
- oil (for deep frying)
- 2 large potatoes (boiled and mashed/grated)
- 1 tsp. amchoor (or 1&1/2 tablespoon tamarind pulp)
- 1 pinch heeng (Asafoetida)
- 1 pinch kasuri methi (optional)
- 1/2 tsp. cumin seeds
- 1 Tbsp. coriander leaves (chopped)
- 1 green chili (finely chopped, you may adjust as per reference)
- salt (as required)
- 1 Tbsp. oil
- 1 tsp. cumin seeds
- 1 tsp. fennel seeds
- 1 Tbsp. coriander seeds
- 2 red chilies (dries whole Kashmiri)
- 2 cups chickpea flour (besan)
- 1/2 tsp. turmeric powder
- 1 pinch heeng
- 1 Tbsp. coriander leaves (finely chopped, optional)
- water (as required)
- salt (as per taste)
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