Wash, wipe dry green chillies. Slit and remove seeds. Clean, wash and chop coriander leaves.
Wash, boil, cool, peel and grate potatoes. Add red chilli powder, garam masala powder, chaat masala, chopped coriander leaves and salt. Mix well. Divide into sixteen equal portions.
Stuff a little of this mixture into the green chillies and also cover the chillies with this potato mixture.
Prepare a thick batter using besan, baking powder, red chilli powder, salt an about one cup of water. Keep Batter for ten minutes.
Heat sufficient oil in a kadai to a moderate temperature. Dip stuffed green chillies into besan batter and deep fry until golden brown. Remove, drain onto an absorbent kitchen paper and serve hot.
Note: Select large sized green chillies for this recipe. It will not only give it a nice definite shape but also would not be very hot. |
