Friday 17 April 2015

Preparation time:10 minutes
Cooking time : 10 minutes
Serves: 4

4 alapino peppers (big in size achari mirch)
2 large boiled potatoes
1.5 cup chick pea flour
salt to taste
a pinch of heeng
1/2 tsp degi mirch
1/2 tsp dhania powder
1/2 tsp sabzi masala
1 tbsp chopped coriander leaves
chaat masala to sprinkle
oil for deep frying

  1. Mash boiled potatoes and put them in a bowl. 
  2. Add chopped coriander, and 1/4 tsp degi mirch powder, 1/4 tsp coriander powder ,1/4 tsp sabzi masala a pinch of heeng , salt to taste and mix well. Keep aside.
  3. Take chick pea flour in another bowl and add salt ,1/4 tsp degi mirch powder, 1/4 tsp coriander powder ,1/4 tsp sabzi masala, water and mix well , to make a thick batter of coating consistancy.
  4. Beat well so that there are no lumps in it ,keep aside for 5-10 minutes .
  5. Now scoop out the seeds from the mirchis slit lengthwise and fill them with the potato filling mixture.
  6. Wrap some of the potato mixture over the mirchi also by lightly pressing the mixture around the mirch with your hand.
  7. Now coat the mirchis with the batter , and deep fry them in a wok in hot oil till it becomes light brown in color. Drain out on an absorbant paper and sprinkle chaat masala over it. You can roll the batter coated mirchis in bread crumbs and then fry.
  8. Serve hot with ketchup or mint chutney.

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