5 large green Chillis
For Stuffing:
4-5 boiled and mashed potatoes
1/2 cup green peas boiled
1 tbsp crushed cashewnuts
1 tbsp raisins
2 tsp oil
1 tsp green chili paste
2 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp coriander powder
1 tsp garam masala
1 tsp amchur powder (dry Mango powder)
juice of 1/2 lemon
2 tbsp chopped coriander leaves
salt to taste
For Batter:
1 cup gram flour (besan)
1/2 tsp ajwaein
1/2 tsp turmeric powder
1 tsp chilli powder
salt to taste
1 tbsp finely chopped coriander leaves (optional)
oil for deep frying
PREPARATION
- Slit the green chillies, remove seeds and set aside.
- Heat oil in a pan, add ginger-garlic paste, chilli paste and fry for few seconds. Add the cashewnuts and fry for a minute. now put all the masalas, mix, then add mashed potatoes, raisins, peas and mix well.
- Add salt, amchur powder, lemon juice and mix till they blend in well. Cook for 2 minutes, remove from heat and add coriander leaves. let this stuffing cool for some time.
- To make the batter, mix all ingredients needed for batter. use enough water to make a thick batter. Adjust salt and chili to taste.
- Take the chillies and stuff the inside of it with the potato mixture. And then Take some more stuffing and coat the outside of the chillies with the potato mixture by firmly pressing.
- (coating outside of Chili with potatoes is little difficult. so if u cannot get it done then just stuff the inside of the chilies and then proceed with the batter)
- Stuff all the chillies prior to frying as this would take some time.
- Heat enough oil for deep-frying in a kadai. when olil is hot, dip the stuffed chillies inside the batter. make sure it is fully coated with batter, and then drop them gently into the oil. Deep fry till they turn golden in color.
- Serve hot with your favorite sauce.
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