|Panir||6 Ounce (175 Gram)|
|Garam masala||1⁄2 Teaspoon|
|Mango powder||1 Teaspoon|
|Corn oil||2 Tablespoon|
|Onion seeds||1⁄4 Teaspoon (Mixed With Mustard Seeds, White Cumin Seeds And Fenugreek Seeds)|
|Mustard seeds||1⁄4 Teaspoon (Mixed With Onion Seeds, White Cumin Seeds And Fenugreek Seeds)|
|White cumin seeds||1⁄4 Teaspoon (Mixed With Onion Seeds, Mustard Seeds And Fenugreek Seeds)|
|Fenugreek seeds||1⁄4 Teaspoon (Mixed With Onion Seeds, Mustard Seeds And White Cumin Seeds)|
|Dried red chilies||1 Teaspoon, crushed|
|Lemon juice||1 Tablespoon|
Cut the panir into thin strips to fit into the chillies.
Mix the garam masala, salt and mango powder together and pour the mixture on to the panir strips.
Cut both the red and green chillies in half horizontally, while keeping them intact at the top, and remove the seeds.
Fill the chillies with the spicy panir.
Heat the oil in a karahi or deep frying pan, add all the seeds and crushed red chillies and fry for about 1 minute.
Gently drop in the stuffed chillies and fry them for about 2-3 minutes, moving them carefully in the pan to ensure that the filling does not fall out.
Transfer the stuffed chillies to a warmed serving dish and sprinkle the lemon juice on top.
Serve while hot.