When it comes to something fried besides pakoras or potatoes these stuffed chillies are another tasty combination of simple spices and potatoes.
6-7 Chilli thick green chillies
2 big potatoes (boiled)
1 teaspoon lemon pepper spice
1/2 cup finely chopped cilantro
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon turmeric powder
1/2 teaspoon fennel seeds
4 teaspoons salt
2 cups of chickpea flour
Oil for deep frying
Please check (Measurements)
Process: Slit the green chillies and deseed them. Put all of them in hot water mixed with little salt. I soaked them for an hour as after opening them, I could right away feel the spice intensity on my fingers.
Mash and mix the potatoes with lemon pepper, 2 teaspoon salt, turmeric and cilantro.
Heat a little oil and add the mustard seeds, let them splutter. Add cumin and fennel seeds and then pour it over the mixture. Mix all well again.
Take little mixture in hand and start filling the chillies, covering the entire open part. Keep aside.
Heat oil in a wok. Take a bowl and mix remaining 2 teaspoons of salt with the chickpea flour , add a little water to get medium pouring consistency batter.
Dip the chillies in it and put them in the oil, frying them on medium heat till they turn golden brown and crisp.
Remove them and place on tissue paper, they are ready to serve with meals.