Ingredients
12-15 bhavnagri chillies (large, fat chillies)
1 cup boiled and mashed potato
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp chaat masala powder
1/2 cup besan (chickpea flour)
1 tsp ginger-garlic paste
1 tsp tandoori powder
A pinch of red food colour (optional)
Oil to deep fry
Method
Add red chilli powder, cumin powder and chaat masala to the boiled and mashed potato and mix well. Clean and cut the stems of the chillies. Core out the seeds. Stuff the potato mixture into the cavity of the chillies. Mix ginger-garlic paste, tandoori paste and red colour to the besan. Add water to form a smooth batter. Dip the stuffed chillies in the besan mixture and deep fry in hot oil.
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