New Update
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Main Ingredients | Kerala poppadams, Spicy tomato chutney |
Cuisine | Indian,Fusion |
Course | Snacks and Starters |
Prep Time | 21-25 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 4 Kerala poppadams, deep fried
- 50 grams spicy tomato chutney
- ½ cup mozzarella cheese, grated
- 100 grams paneer (cottage cheese), cut into small cubes
- ¼ cup mixed coloured capsicum, chopped
- 2 tablespoons sweet corn kernels, boiled
- 2 tablespoons onion, chopped
- Red chilli flakes to sprinkle
- Crushed black peppercorns to taste
- Salt to taste
- 4-5 Black olives, sliced
Method
- Preheat the oven to 180˚C.
- Spread out the poppadams on the worktop. Take spicy tomato chutney in a bowl and brush it on the poppadams with a brush.
- Sprinkle mozzarella cheese generously on each poppadam. Arrange a few cottage cheese cubes, mixed capsicums, sweet corn kernels and onion. Sprinkle some red chilli flakes, crushed black peppercorns and salt.
- Place a few olives slices on all the poppadams and top with some more mozzarella cheese.
- Place them on a baking tray, keep the tray in the preheated oven and bake for 5-7 minutes.
- Arrange them on a serving platter and serve immediately.
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