Bhar­wan mirch(

Friday - - Leisure -

makes 5) (Bat­tered deep-fried chill­ies stuffed with po­tato)

Prep time: 30 mins

Cook­ing time: 15 mins In­gre­di­ents 5 green chill­ies, slit length­wise, seeds re­moved 1 tbsp oil, plus ex­tra for deep-fry­ing 2 tsp mus­tard seeds 1 tsp urad dal (split black gram) 1 tsp cumin seeds 1/2 tsp fen­nel seeds 4-5 curry leaves 1 medium po­tato, peeled, boiled and mashed 3 tbsp finely chopped co­rian­der 2 tbsp tamarind juice 1 tbsp roasted peanuts, skin re­moved, coarsely crushed (op­tional) 1/2 cup be­san (chick­pea flour) 1/4 cup rice flour pinch bak­ing pow­der pinch cumin pow­der 1/2 tsp red chilli pow­der 3/4 cup wa­ter Method 1. Soak chill­ies in salted boil­ing hot wa­ter for 5 min­utes. Re­move and pat dry. 2. To pre­pare fill­ing, heat 1 tbsp oil in a fry­ing pan and add mus­tard seeds. When seeds be­gin to splut­ter, add urad dal. When mix­ture turns golden brown, add cumin and fen­nel seeds. Stir then add curry leaves, mashed po­tato, chopped co­rian­der and sea­son with salt. Add tamarind juice, mix well and re­move from heat. Mix in roasted peanuts, if us­ing. 3. To pre­pare bat­ter, whisk to­gether re­main­ing in­gre­di­ents to make a thin bat­ter, en­sur­ing there are no lumps. 4. Heat oil for deep-fry­ing. Mean­while, stuff green chill­ies with pre­pared po­tato fill­ing. Dunk stuffed chill­ies in bat­ter to coat, then im­me­di­ately drop into oil. Fry un­til golden brown, re­move with a slot­ted spoon, drain on kitchen pa­per and serve hot with spicy chut­ney.

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