Green chilies are stuffed with unique stuffing, different from other regions in India.
Though it involves deep-frying, this snack can be enjoyed once in a while for its hot and tangy taste.
- 12 straight green chili peppers
- Oil for frying
- 2 tbsp Sesame seeds
- 2 tbsp desiccated coconut powder
- 1 tsp Coriander seeds
- Salt to taste
- 1 tbsp Tamarind juice
- Dry roast sesame seeds, coconut powder and coriander seeds to pale gold color. Grind them in a blender with tamarind juice and salt (without adding water). It should be like paste.
- Put the gram flour in a large mixing bowl with the ingredients required for the batter. Adding water, prepare medium thick batter (thinner than pancake batter). Keep aside.
- Wash and pat dry all the chilies. Make one slit along the length of the chilies from just under the stem to just above the end of the chili. If you are using the hot chilies, you can reduce some of the heat by removing the seeds. For this insert the knife at the tip of chili and pluck the thick white vein in the middle along with the seeds.
- Now fill the slit in the chili with the sesame filling evenly one by one and keep them aside on a plate.
- Heat the oil on medium high. One by one dip the stuffed chilies in batter and gently drop from the sides of Frying pan or Kadhai into hot oil and deep fry until golden. Remove to a paper towel covered plate.
- Serve with some lime juice sprinkled and finely sliced onions on the side.
Do You Know?
The use of chili peppers in food was initially associated with hot countries because after eating food containing chili peppers people feel cooler. This is because it induces perspiration that results in a loss of body heat. It can also suppress the appetite but not thirst. So people eat less but continue to drink water.