6 - 8 Big Chillies (deseed'd by making a slit in the center of the chillie
on one side to remove the seeds - keep aside)
For the Stuffing:
4-5 Green Chillies;
1/2 tsp. Mustard Seeds;
1/4 tspn Jeera Seeds;
1/4 tspn Sombu; Curry leaves (few);
Coriander Leaves - 1/2 a bundle;
Mint Leaves 4 to 6;
1/2 tspn Mango pwd;
1 - 2 tspn Chillie Pwd or to taste;
a pinch of Turmeric Pwd;
1/2 tspn Garam Masala pwd;
Salt to taste;
Shredded Ginger 1tspn.
For the Batter:
Channa Dhal flour (Besan);
Water, Salt to taste - take care of Salt as you will be using it for the filling too;
Asafetida a big pinch.
Boil & mash the potatoes, keep aside. Take a little oil in a kadai fry the minced green chilles, jeera seeds, Mustard seeds, Sombu & Curry leaves, add the shredded Ginger, chopped coriander leaves, Mint leaves, mango powder, chillie powder, garam masala pwd, Turmeric pwd, salt to taste fry nicely for 2 mins on low heat, now add the mashed Potates & mix nicely - remove from fire & let it cool. When the Stuffing mixture is cold stuff the chillies with the mixture & keep aside.
Take a Wok pour oil for deep frying & let it get hot, in the meantime make the batter by mixing the Besan flour & asafetida with water & salt to a semi solid batter. When the oil is hot enough dip each stuffed chillie in the batter & fry till golden brown.
Serve with Coconut Chutney or Onion Chutney or with Ketchup.
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