Green peppers stuffed with a masala aloo filling and deep fried, crunchy outside & soft from inside served with a tangy tomato or sweet tamarind chutney is the best treat for monsoon weekend.Green chilli contains vital vitamins and minerals such as Vitamin C and Vitamin A, potassium and iron which are extremely beneficial.
With so many benefits, Green chilly comes with a few side effects. Stomach and skin irritation can be toxic, if consumed in high quantities.
Recipe Cuisine: Indian
Total Time (Minutes): 20
Thick & long Green Chilies - 5
Boiled Potato - 2
Gram Flour/Besan - Half Cup
Salt to taste
Baking Powder- A Pinch
Oil - To Fry
Make Potato Stuffing. Mix all in a bowl ( mashed potato, grated ginger, little salt )
Slit the chilies from one side to fill the filling.
Stuff about Â½ tsp or less of the potato stuffing into the chilies.
In a bowl, mix besan, salt, baking powder, turmeric. Add water and make a thick batter. Batter should be thick otherwise it won't coat chillies.
Dip the chilies into the batter.
Coat really well and slide them to the hot oil. Once chilies are added to hot oil, lower the flame(mandatory to do) and cook until golden brown & crispy.