Updated: Oct 9
Preparation and Cooking time: 1 Hour: Serves 4-6
Ingredients: 6 Hatch Green Chillies
3 Red Potatoes
1 cup Thin Sev
½ cup Fresh Finely Grated Coconut
½ cup Peanuts Coarsely Grind
2 tbsp Ginger Paste
1 tbsp Green Chilli Paste
1 Juice of Lime
2 tbsp Coriander Finely Chopped
1 tbsp Rajwadi Garam Masala
2 tbsp Sugar
Salt to taste For Batter: 2 cups Chickpea Flour (Gram Flour)
1 tsp Ginger-Garlic Paste
¼ tsp Turmeric Powder
¼ tsp Red Chilli Powder
¼ tsp Black Pepper
Salt to taste
½ tsp Eno Fruit Salts
Oil for Deep Frying
Peel and steam the potatoes, mash and cool them, then set aside.
Wash and slit the hatch chillies in the middle, remove all the seeds and set aside.
Add the mashed potato, peanuts, chopped coriander, ginger paste, green chilli paste, lime juice, sugar and salt. Mix well and keep the mixture spice.
Add the thin sev by crushing with your hand, mix and stuff the green chillies and set aside.
Meanwhile, heat the oil in a wok on medium heat for deep frying.
Make a batter in a big bowl by adding chickpea flour, ginger-garlic paste, turmeric powder, red chilli powder, black pepper and salt. Add water and make a thick and runny consistency batter.
Once the oil is hot enough, add the eno to the batter, mix well, coat each chilli with the batter, and drop them in the oil.
Fry them till they become light golden brown, turn them occasionally, remove them on a kitchen paper towel-lined dish, and repeat the above frying for rest.
Enjoy hot with carrot and cucumber raita or on its own!