Ingredients

• 4 long, fat, green chillies

• Stuffing

• 2 medium sized boiled potatoes, approximately 200 gm.

• 1/2 tsp. cumin seeds

• 1 tsp. anar-dana (dry pomegranate seeds)

• 1 tsp. amchoor (dry mango powder)

• Salt to taste

• 1-2 small green chillies, finely chopped

• A handful of green coriander leaves, chopped

• 1 inch piece ginger, peeled and finely grated or chopped

• Batter

• 1 cup gram flour or besan

• 1/2 tsp. salt

• 1/4 tsp. baking powder

• Oil for deep frying

Instructions

1. Boil potatoes in their skin. Allow them to cool.

2. Peel and mash potatoes roughly. Keep aside.

3. Wash and slit all large green chillies lengthways on one side.

4. Mix all spices, salt, ginger, chopped green chillies and coriander leaves with mashed potatoes. Adjust seasoning to taste.

5. Divide this mix between the chillies and fill each one.

6. Beat all batter ingredients well.

7. Heat oil in a wok or karahi. It is ready when a drop of batter dropped in the oil floats sizzling to the surface immediately.

8. Dip each stuffed chilli into batter one by one and fry on medium heat, until golden brown and crisp. Very hot oil will not allow the chillies to cook properly and they will not be crisp.

9. Serve immediately with Green Mango Chutney or Tamarind Chutney or with Tomato Ketchup.

Notes

• They can be eaten cold.

• Stuffed green chillies can be used to make Chapati/Roti Rolls.

• Also see Chat Selection.