Stuffed Chillies

Err… Yeah!!! Yet another “Stuffed” recipe from me. I am stuffing my tummy with stuffed stuffs. I can’t understand my recent obsession with stuffing any vegetables on sight. After trying stuffing Baingan, Bhendi, Tomatoes, Mushrooms, I did the ultimate stuffing. {~Applause~} Here comes my Stuffed Chillies. I cross my heart and promise, no more stuffed stuffs for another month;)

Well, looking at my increasing waistline my hubby at last openly asked me to stay away from stuffing my tummy. Alas… Till now I some how managed to act innocent to all subtle hints I was getting from him. Do you have any idea that you foodies are partially responsible for my increasing waistline? First you lure me with nice description, then tempt me with mouth watering pictures and brainwash me with your sweet guidelines as how easy and quick it is to make.

Stuffed Chillies

Well, I am here to take revenge!!! Revenge on every food blogger buddies for making me gain few extra pounds with in a month’s time. My revenge is not sweet. It’s scorchingly hot and sinfully delicious. {~Devilish Grin~} When you try one you will crave for more. The more, the merrier;)

Stuffed Chillies

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Stuffed Chillies
Prep Time: 10 mins
Cooking Time: 15-25 mins
Serves: 3-4

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Ingredients:
4-6 Jalapenos or any medium thick skinned Chillies
2 Potatoes
1 cup Gram flour/Besan
1 tbsp Rice Flour
A pinch of Cooking Soda (optional)
1-2 tsp Red Chilli Powder
½ tsp Turmeric Powder
1 tsp Jeera/Cumin Powder
1 tsp Amchur/Dry Mango Powder
Salt to Taste
Oil for Deep Frying

Stuffed Chillies

Method:
Slit the chilli along one side using small knife.
Remove the seeds and white part inside the chilli. If you prefer spicy ones then leave the seeds as they are.
Peel the potatoes and chop them into large chunks. Cook them in salted water and mash them thoroughly.
Make small balls of mashed potatoes and stuff them tightly inside the chilli and keep them aside.
Make thick batter of gram flour, rice flour, cooking soda, chilli powder, turmeric powder, cumin powder, amchur and salt using enough water. Make sure that there are no lumps left in the batter.
You can mix about a tbsp of hot oil into the batter which will help to reduce the amount of oil absorbed during deep frying.
Dip stuffed chillies in batter and coat all the sides.
Deep fry them in heated oil till they turn crisp and golden brown in colour.
Serve sizzling hot with tomato ketchup or any chutney or dips of your choice.

Stuffed Chillies

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Variations:
You can add garam masala or any other spices like chilli powder, turmeric powder, amchur, jeera powder etc to mashed potatoes for making it spicier.
Add grated cheese or paneer to mashed potatoes for extra richness.
Check for some more delicious stuffed chillies here, here and here.

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Stuffed Chillies

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Did You Know?
Chillis are loaded with vitamin A, a potent antioxidant and boost to the immune system. As the pods mature and darken, high quantities of vitamin C are gradually replaced with beta carotene and the capsaicin levels are at their highest. Due to these capsaicin levels, some believe that eating chillis may have an extra thermic affect, temporarily speeding up the metabolic rate, hence burning off calories at a faster rate. Whatever, you certainly do sweat and actually cool down in hot climates as sweat evaporates. Your nose runs, your head clears ... you can breathe! And with that extra flow of saliva, the gastric juices also flow. The alkaloids from the capsaicin stimulate the action of stomach and intestine improving the whole digestion process!
(Source: www.chillisgalore.co.uk)

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Stuffed Chillies