Take the peppers and wash nicely. Now carefully remove the stalk on the top.

Cut into ½ inch rings. Remove all the seeds inside so that a clear ring is visible.

Boil, peel and grate the potatoes in a bowl (yes, I grate as it is more even and smooth).

In a pan heat 1 tbsp oil and add the cumin, wait it till crackles and then, add green chilli, coriander, chat masala, pav bhaji masala, chilli powder and turmeric.

Add the boiled and grated potato and American corn. Add the salt. Mix well. Add the mozzarella and mix nicely. Add the chopped coriander to garnish. I had actually roasted cashew nuts but forgot to add them.

Your filling is ready. Once it has cooled down a bit, take the potato mixture and make it into a round patties on your palm. Now fill the rings one by one with the potato filling.

Add a little water to the corn starch to make a thick paste. With your fingers spread it on the filling on both sides. Finally spread some bread crumbs over the filing. I prefer semolina and that what I used to get the crunchy taste.

Heat oil in a pan and slide in the filled pepper rings or Kangan. Fry evenly on both sides. When it turns golden brown then turn it over and cook on the other side till brown.

Drain on paper towels.

Serve Recipe for Kangan Chaat with mint chutney, ketchup or any dip of your choice. Sprinkle some sev all over and your fancy-shancy bangle like Kangan Chaat is ready to eat.