
Ingredients–
- 8 long chillies, washed, dried, slit on one side and deseeded
- 2 boiled and grated potato
- 3 tbsp besan (Gramflour)
- 1 finely chopped medium onion
- 1 tsp ginger garlic paste
- 1/4 tsp asafoetida powder
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp amchur powder (dry mango powder)
- 1/2 tsp chaat masala powder
- Salt to taste
- 3 tbsp mustard oil
Method –
- Heat a wok
- Add besan and sauté on low flame till it changes colour and becomes aromatic. Set aside
- Heat 1 tbsp oil in the wok
- Add asafoetida powder and cumin seeds
- When the seeds sizzle, add onions and fry till it becomes light brown
- Add ginger garlic paste
- Sauté for 1 minute and add the potatoes
- Sauté on low flame for 2-3 minutes
- Add salt, turmeric powder, coriander powder, amchur powder, chaat masala, red chilli powder and besan. Mix well
- Sprinkle a little water.
- Cover with lid and cook for 3 minutes
- Let the mixture cool down
- Fill this mixture in the slit chillies
- Add 2 tbsp oil in a pan
- Put the stuffed chillies in the pan and cook till done