Spicy Stuffed Chilli Pakoras

Thanks to Global warming, all the weather patterns I am used to has now become unpredictable . We should be having a bright sunny Dashain weather in Kathmandu and here we are, stuck in wet and gloomy rainy days…… On days like these, nothing beats the blues like good old comfort food. Stuffed Chilli Pakoras or “Chilli Bhaji ” as they are know in India , are a perfect rainy day snack. Crisp and hot, served with my favorite tomato salsa , it is a treat for your taste buds. Have a wonderful weekend 🙂 … Happy Cooking ~ Kamakshi

Prep Time : 20 Mins                                   Cook time : 15 mins

Serves : 6 – 8

INGREDIENTS:

• 12 Big Green Chillies ( they are not the hot ones. The taste is similar to capsicum)
• 1 cup Oil for deep frying the chillies

For the Filling

• 6 Medium size Potatoes, boiled and mashed
• 1 small onion, finely diced
• 1/2 tsp Chilli Powder
• 1/4 tsp Tumeric Powder
• 2-3 Green Chillies, finely chopped
• 1/2 cup Green Coriander / Cilantro, finely chopped
• 1/2 tsp Garam Masala
• 1-2 tbsp lemon juice
• 1/2 tsp Cumin seeds / Zeera
• 1 tbsp Oil
• Salt to taste

METHOD

• Mix the mashed potatoes, diced onions, green chillies,green coriander, red chilli powder and salt. Heat 1 tbsp oil in pan, add the cumin seeds. When the seeds crackle, switch off the heat. Add the turmeric to the oil, mix well and instantly pour the oil on the mashed potatoes. Now add the the garam masala and the lemon juice and mix well. Adjust the seasonings as per your taste.
• Wash and clean the chilies. Slit them in the center and remove all the seeds. Keep  the stalks intact. Stuff the chillies with the potato mix and set aside.

• In  a bowl, mix all the ingredients for the batter and gradually add water till you get a thick batter .
• Heat oil in a deep frying pan .To test if the oil is ready, drop a little batter if it rises immediately to the surface and sizzles, the temperature is correct. If it browns quickly it means it is too hot, in such a case,turn the heat down. If it sinks to the bottom and does not simmer it means it is not hot enough.The pakoras will absorb too much oil and remain greasy, adjust the heat accordingly.
• Dip the stuffed chillies in the batter and deep fry in the  oil till they are golden brown.Fry over medium heat and strain on paper towels to drain the excess oil.
• Serve hot with tomato sauce, chutney or with Tomato Salsa.
• ENJOY 🙂 !