INGREDIENTS
- 8-10 large green chillies
- Oil for Deep Frying
- For Batter:
- 1 cup besan
- 1/4 tsp turmeric powder
- 2 pinches soda bicarb
- Salt as per taste
- 1 tbsp. hot oil
- Water
- For Filling:
- 4 large potatoes, boiled, peeled, mashed
- 1 tsp garam masala
- 1 tsp red chilli powder
- 2 tsp amchoor powder
- 3 tbsp chopped coriander leaves
- METHOD
- Mix all the ingredients of the filling
- Divide into 8-10 parts (depending on chillies)
- Slit green chilies and remove the seeds.
- Stuff the green chilli by 1/2 of each part and cover the chilli with remaining 1/2 Repeat for all the chillies
- Keep aside
- Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon.
- Heat the oil for deep frying
- Deep the green chillies into batter
- Gradually let chillies into the hot oil. Deep fry till golden brown, turning as required.
- Fry 2-3 in a batch. Drain
- Cut into half and serve with chutney
