I think to myself, this is the best time to start something new. So, dear friends, from now on with my blog posts, I will post a music video. What’s the connection between the food and the music video? Maybe some, maybe not. Just that I love cooking, music is close to my heart, and reading gives me a high. Do you see the connection now?
Potato stuffed chillies are a delicious tea time snack or can be had with an evening drink. These are made with the large, plump and chubby Bhavnagri or Pepsi chilly variety. These chillies aren’t necessarily spicy by themselves. It’s the stuffing or the filling with chilly powder and other spices which makes them masaledar and chatpata. Of course you can reduce the pungency if you wish by adjusting the spices in the potato filling. But it adds that extra zing.
Here is a lovely song to enjoy. This the original, you must know is sung by Louis Armstrong. I will post some of my favorite music, both Hindi and English, in my posts from time to time. I must agree wholeheartedly with Vikram Seth the author when he says, music to him is dearer than speech.
The recipe of Stuffed Green Chillies.
Stuffed Green Chillies
Spicy and slightly sour, these potato stuffed chillies, fried in a gram flour batter are simply heaven eaten during the monsoons. They’re made in most homes in India, with a slight difference of spices, but taste just as delicious.
- 10 Bhavnagri or Pepsi chillies
- 500 gms boiled, peeled and mashed potatoes
- 3 cloves garlic, crushed
- 1/4 tspn carom seeds
- 1/2 tspn turmeric powder
- 1 tspn raw mango powder
- A handful of chopped fresh coriander
- Salt to taste
- 2 finely chopped green chillies
- Oil for deep frying
For the batter
- 1 cup gram flour
- 1/2 tspn chilly powder
- A pinch of soda
- A pinch of asafoetida
- Salt to taste
Slit the chillies vertically.
Mix the mashed potatoes, crushed garlic, carom seeds, turmeric powder, raw mango powder, chopped coriander, green chillies and salt well and then divide this mixture into 10 equal parts.
Stuff each chilly with one part of the mixture.
To make the batter, mix the gram flour, chilly powder, soda, asafoetida, and salt with about 1/2 cup water. The batter consistency must be thin, not too thick.
Put a deep bottomed pan on the stove with oil. When the oil is hot dip the chillies one by one into the batter and drop them in the hot oil and fry until golden brown all over. You may have to adjust the heat while frying so that the chillies don’t burn.
Remove and drain on absorbent paper.
Serve hot with tomato sauce or a chutney of your choice.