Jalapeno Poppers

About Jalapeno Poppers

Ingredients

• Jalapenos, chopped 1 tbsp
• Medium potatoes, boiled, peeled and grated 4
• Cottage cheese (paneer), grated 200 to 250 gms
• Salt to taste
• Chaat masala 1 tbsp
• Cornflour 2 tbsps
• All spice powder ½ to 1 tsp
• Medium onion, chopped 1
• Dried oregano 1 tsp
• Mozzarella cheese, grated ½- cup
• Breadcrumbs (panko) 1 cup
• Oil to deep-fry

How to Make Jalapeno Poppers (Stepwise Photos)

Method

1. Take jalapenos in a large bowl, add potatoes, cottage cheese, salt, chaat masala, cornflour, all spice powder, onion and oregano and mix well.
2. Heat sufficient oil in a deep pan.
3. Divide the mixture into equal portions and shape into round balls. Stuff each ball with mozzarella cheese.
4. Spread breadcrumbs on a plate and roll the poppers in it. Slide them into hot oil and deep-fry till golden. Drain on absorbent paper.
5. Arrange them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps