Ingredients
- 2-3 nos Green Chili (Moti/ Broad)
- To Shallow Fry Oil
For Stuffing
- 1 medium Potato (boiled)
- 1 small onion (chopped)
- 0.5 tsp Salt (Or as per taste)
- 0.5 tsp Aamchur/ Dry Mango Powder
- 1 tsp Dry roasted Cumin/ Bhuna Jeera
- 0.5 tsp Red Chili Powder (Or as per taste)
Servings: People
Instructions
- Wash and wipe the green chilis and slit each chili lengthwise. (You may discard seeds also if it is too hot) Keep aside.
- Now for stuffing, mash boiled potato in a bowl. Add chopped onion, salt, bhuna jeera, aamchur powder and red chili powder. Mix well and keep aside.
- Fill the stuffing in each chili in good quantity (by press and fill method). Once done close each chili tightly and remove if there is any extra stuffing.
- Cut each chili in 2-3 pieces according to their lengths.
- Heat 1-2 tbsp oil in a pan and shallow fry the chili on low flame until cooked and brown in color. (Cover the pan and leave for 5-6 minutes. After that turn chili and again ccover the pan and leave for another 5-6 minutes.)
- When chili are cooked, soft and brown in color, switch of fthe flame and take the chili out in a serving bowl.
- Serve with roti, paratha, naan, puri, chole bhature, daal baati, rice etc. Enjoy!
Recipe Notes
- Remove seeds from chilis if it is super hot before stuffing.
- If you want more spicy you can add red chili powder to the stuffing.
- Keep checking while shallow frying chilis, it might burn if left unattended.
- Fry them till cooked and brown in color.
“Be Vegetarian be Happy”
“Live and Let Live”
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