IT Café Online

Large green chillies stuffed with spicy potato, dipped in gram flour batter and deep fried

INGREDIENTS
Green chillies (Bhavnagri), slit and seeded 8
Gram flour (besan) 1 cup
Baking powder 1 teaspoon
Asafoetida 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Oil
1 tablespoon + to deep fry
Mustard seeds 1/2 teaspoon
Garlic, crushed 4/5 cloves
Turmeric powder 1/4 teaspoon
Potatoes, boiled and mashed 2 large


METHOD
Take gram flour, baking powder, asafoetida, red chilli powder, salt and approximately one cup of water in a deep bowl and whisk well to make a smooth batter.
Set aside the batter for about ten minutes.
Heat one tablespoon oil in a pan, add mustard seeds.
When they splutter add crushed garlic and sauté on medium heat till fragrant.
Add turmeric powder and the mashed potatoes and mix well.
Add salt and mix. Take it off the heat and set aside to cool.
Divide the mixture into eight equal portions and stuff each portion into each chilli.
Heat sufficient oil in a kadai.
Dip the chillies in the gram flour batter and deep fry till golden and crisp. Drain and place on an absorbent paper. Serve hot.