Ingredients:

• 1 cup – grated coconut, fresh
• 1 tbsp each – diced capsicum, carrot, beans
• 3 – green chillies, Ginger chopped
• Sarso and Curry leaves for seasoning
• 3 – potatoes, large, boiled
• 2 tbsp – Maida
• 1 tbsp – Corn flour
• Breadcrumbs – 1/2 cup
• 2 – bread slices
• Groundnut oil – for deep frying
• 6- capsicum, large

Method:

1. Peel the potatoes and mash them.
2. Heat oil and add seasoning, sarso and curry leaves.
3. Keep for ten seconds only.
4. Add chopped green chillies, capsicum, ginger and beans.
5. Saute for two minutes and remove from gas.
6. Add salt and pepper.
7. Add bread slices mix well and make balls.
8. Mix maida and corn flour.
9. Dip the balls in the maida-corn flour batter.
10. Roll in breadcrumbs deep fry.
11. Remove when golden.
12. Capsicum Bowls – cut the top portion of the capsicum to give the shape of a bowl.
13. Take out seeds carefully.
14. Apply butter with salt and microwave for a minute.
15. Remove and place one ball in each cup.
16. To decorate, put on top two strings of cheese.
17. Serve with sauce and chutney.

Recipe courtesy of Dr Malini Goyal