Stuffed Green Chillies
Stuffed Green Chillies
Savour into this quick and Indian easy snack recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Moderate
  • Technique Deep Frying
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
  • For the filling:
  • 3 tablespoons of vegetable or Corn oil
  • 1 teaspoon of black Mustard seeds
  • 1 teaspoon of Cumin seeds
  • 100 grams of finely chopped red Onions
  • ¼ teaspoon of ground Turmeric
  • Salt to taste
  • 1 heaped teaspoon of Ginger/Garlic paste
  • 150 grams of minced Beef
  • 1 teaspoon of garam Masala
  • 2 green Chillies finely chopped
  • 200 grams of cooked Potatoes, finely chopped
  • 2 tablespoons of toasted pine nuts
  • 2 hard-boiled Eggs finely chopped
  • 2 tablespoons of finely chopped Coriander
  • Juice of 1 Lime
  • For the batter:
  • 100 grams of gram flour
  • 200 millilitres of water (approximate)
  • 1 teaspoon of Ajwain (Carom seeds)
  • 2 teaspoons of dry Mango powder
  • ½ teaspoon of ground Turmeric
  • ½ teaspoon of red Chilli powder
  • Salt to season
  1. Using a wide frying pan, heat the oil until it just begins to smoke, add the mustard and cumin seeds. Once they pop and crackle add the onions along with the turmeric
  2. Cook until the onions turn soft, then add the ginger/garlic paste. Sauté for a minute or so then add the chillies along with the mincemeat
  3. Stir fry for a minute or two then add the potatoes
  4. Cook for a further minute, then add the eggs along with some salt. Stir fry for another 30 seconds. Remove from the heat, stir in the coriander, lime, pine nuts and adjust seasoning. Leave to cool
  5. In the meantime add all the ingredients for the batter in a mixing bowl and set aside
  6. Once the filling has cooled down, stuff the chillies and set aside
  7. Heat the oil in a large wok or kadhai on a moderate heat
  8. Once the oil becomes hot, dip the chillies into the batter then dip into the hot oil
  9. Deep fry until crisp and golden
  10. Drain on kitchen paper. Serve with either a green coriander chutney or a spicy tomato dip

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