1 red bell pepper
1 green bell pepper
Cut peppers into ½ inch circles, removing seeds.
2 russet potatoes
4 ½ cups water
2 cups mixed vegetables
2 tablespoons chopped onion
2 green chilies chopped
1 tablespoon corn starch
2 bread slices or 2 tablespoons breadcrumbs
½ teaspoon coriander powder
½ teaspoon curry powder
½ teaspoon cumin powder
½ teaspoon ground red pepper
½ teaspoon amchur powder
1 teaspoon salt or to taste
¼ teaspoon fresh ground black pepper
2 teaspoons oil
Wash potatoes and cut each potato into 4 pieces. In a 2 quart sauce pan, cook potatoes with skins in 4 cups of water until cooked through. Drain, let them cool and remove skins. Discard the skins. Mash the potatoes in a separate bowl and set aside.
Return the pan to the stove and cook mixed vegetables with the remaining half a cup of water on medium heat until the vegetables are cooked. Drain any access water.
Mix potatoes, cooked vegetables and the rest of the ingredients, except oil.
Place the bell pepper circles on a plastic or parchment paper and stuff tightly with potato mixture.
Heat a large griddle on medium low heat. Add two teaspoons oil. Transfer stuffed bell pepper cutlets to the griddle. Roast cutlets on both sides turning them over gently until they become light brown.
Makes 12 cutlets depending the size of the bell peppers.
Eat plain or with chutney.
Note: Garam Masala or chaat masala can be added to the spices. One stock green onion can be used instead of regular onion for more color. Left over bell pepper pieces can be chopped fine and mixed into potato mixture.