How to Make Kacche Kele ki Asharfi
1.Heat oil in a fry pan over medium heat. Add onions and fry golden. Remove and drain on absorbent paper. Finely chop the browned onions.
2.Peel the bananas and potatoes and mash well.
3.In a mixing bowl, combine the mashed bananas and potatoes with chopped browned onions, ginger-garlic paste, chopped coriander, chilli powder, gram flour, cardamom powder & salt and mix thoroughly.
4.Fill this mixture into the cleaned hollow capsicums and stuff well. Using a sharp knife cut the stuffed capsicum horizontally into 2-inch thick slices.
5.Heat the clarified butter in a frying pan and shallow-fry the stuffed capsicum slices till the capsicum softens slightly and the filling is golden and crisp.
6.Remove, drain on absorbent paper and serve hot with coriander and mint chutney.