Potato Stuffed Chili Peppers

Potato stuffed chili peppers, or mirchi vada, is a popular Indian snack that is typically served with sauce or chutney. They're spicy, comforting, and just burst with flavor in your mouth. Serve with hot sauce if you're a spicy lover or a creamy dip if you need something to balance out the heat.

POTATO STUFFED CHILI PEPPERS [VEGAN]

INGREDIENTS

FOR THE STUFFING:

• 5-6 medium sized potatoes, boiled and peeled
• 1 tablespoon finely chopped coriander
• 2 teaspoons red chili powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon dried mango powder
• Salt, to taste
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds

FOR THE BATTER:

• 2 cups gram flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• Oil, to deep fry

FOR THE PEPPERS:

• 6 white chili peppers

PREPARATION

TO MAKE THE STUFFING:

1. Heat a pan. Add coriander seeds and fennel seeds and toast. Remove and slightly crush them.
2. In a plate, add boiled potatoes, chopped coriander, red chili powder, garam masala powder, dried mango powder, toasted and crushed coriander seeds, fennel seeds, and salt.
3. Mash well to make a mixture.

TO MAKE THE BATTER:

1. In a bowl, add gram flour, 1 teaspoon salt, water, and whisk well to prepare a thick batter. Add baking soda and whisk well again.

TO MAKE THE STUFFED PEPPERS:

1. Now scoop out the seeds from the peppers. Slit lengthwise and discard seeds.
2. Wash peppers and dry them with a cloth. Stuff with potato mixture.
3. Heat oil in a pan.
4. Now coat the peppers with the batter and deep fry them until they are crisp and golden.
5. Drain on an absorbent paper. Serve piping hot.

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