Updated: Apr 26
I do occasionally love over the top spicy foods, and in that category stuffed fried chilli fritters rank all the way on the top. I only order these at restaurants because they are usually deep fried, and I refuse to deep fry anything at home. Here is a recipe that is pan sautéed, delicious, and spicy!
This Rajasthani recipe is stuffed with spicy mashed potatoes and lightly coated in a batter. The flavor of the green chilies washes across your palate followed by spices and heat, in my case lots of heat. I used a variety of green chilies that are local to the region, they are small and have a medium to hot heat. Together with the tangy and creamy potato stuffing these peppers are wonderful. You can also use fresh Anaheim, Hungarian peppers, or any large chilli that has soft skin, is medium to spicy hot and easy to stuff. Please adjust the potato stuffing quantities depending on the variety of chilies you are using. This vegetarian cookbook by Pushpesh Pant is a follow up to his tome on Indian cooking. It is packed with fabulous recipes with both common and unusual vegetables. The recipes are a step up from those found in most common cookbooks. This is a cookbook I highly recommend for those who have lots of parties and want to step up their cooking game.
For more wonderful recipes from this cookbook, click here.
For the chilies:
10-12 green chilies, depending on size
1-2 tablespoons mustard oil
A pinch asafoetida
1/4 teaspoon cumin seeds
1/4 teaspoon caraway (ajwain) seeds
2 tablespoons chickpea flour (besan)
Salt, to taste
For the potato stuffing:
2-3 medium potatoes, boiled and mashed, based on the size of the chilies
1 teaspoon ground fennel seed
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cumin seed
1/2 teaspoon dried mango powder (aamchoor)
1/4 teaspoon garam masala
1/4 teaspoon Kashmiri chili powder, or red chili powder, or to taste
1 teaspoon cilantro, finely minced
To make the stuffing:
Make sure the potatoes are well mashed and smooth. Mix all the ingredients together and taste. Adjust chili (I like it spicy), salt, sour (mango powder) and other spices to your liking. You want a very thick mix, so avoid any water from the boiled potatoes. Set aside.
To stuff the chilies:
Depending on the size of chilies, you can either slice them vertically to the base of the chili (for the smaller chilies), or make a slit in them (for the larger chilies. You can choose to remove the seeds and ribs if you want a milder dish.
Using your hands, stuff the potato mix into the chilies, filling them as much as you can. A bit of overflow is a good thing
In a wide shallow pan that will fit all the chilies comfortably, add the mustard oil and heat on a low flame. I like the mustard oil as it adds a specific flavor to the dish, but in a real pinch you can use any neutral oil. Add the asafoetida, caraway and cumin seeds and stir for 10 seconds. Add the flour and mix well allowing the flour to mix into a smooth liquid into the oil, add more oil of needed, you are essentially making a roux that will coat the chilies.
Add the chilies in one layer and continue to sauté on a low flame. Keep the flame low or you will burn the chickpea roux and not cook the chilies enough. After 3 minutes flip the chilies over to cook the other side, also simultaneously mixing the flour base so it does not burn. Continue cooking and moving the chilies around for another 3-4 minutes till the chilies are soft and the chilies and the roux that has clung to them takes on a light brown color. Remove.
Best served immediately with a sprinkle of lime juice and fresh cilantro.