Ingredients:
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:
6-8 Potatoes;
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.
Method:
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.
***
For
Details about Ingredients , check your nearest Indian
Store
|
