New Update
| Main ingredients | Bhavnagri chillies, Refined flour, Carom seeds, Melted ghee, Split Bengal gram, Mustard seeds, Cumin seeds, Asafoetida, Curry leaves, Garlic, Green chillies, Cornflour slurry |
| Cuisine | Indian |
| Course | Snacks and starters |
| Prep time | 30-35 minutes |
| Cok time | 30-35 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 6-8 long bhavnagri chillies
- 1½ cups refined flour (maida)
- Salt to taste
- ½ teaspoon carom seeds (ajwain)
- 2 tablespoons melted ghee
- Oil for deep frying
- Tomato ketchup to serve
- Stuffing
- 1 cup split Bengal gram (chana dal)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- 10-12 curry leaves
- 5-6 garlic cloves, vertically sliced
- 2-3 green chillies, slit and halved
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- Cornflour slurry as required
Method
- Take refined flour in a large bowl, add salt, carom seeds and melted ghee, mix and rub between your fingertips till the mixture resembles breadcrumb consistency. Add ½ cup water, mix and knead to a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
- To make the stuffing, dry roast Bengal gram in a non-stick pan till golden brown. Take the pan off the heat and allow to cool slightly. Transfer into a grinder jar and grind to a coarse powder.
- Heat oil in a non-stick pan, add mustard seeds and cumin seeds and mix well. Add asafoetida, curry leaves, garlic and green chillies, mix and sauté for 1 minute.
- Add turmeric powder and red chilli powder and mix well. Add the ground gram powder and mix well. Stir continuously till the mixture turns golden brown.
- Add 3 cups water and mix. Add salt, mix, cover and cook for 10-12 minutes stirring every few minutes.
- Add coriander leaves and mix well. Take the pan off the heat, spread the mixture on a plate and allow to cool.
- Make a vertical slit on each chilli and discard the seeds. Stuff each chilli generously with the stuffing.
- Dust the worktop with some refined flour, take a portion of the dough and shape it into a ball. Place it on the worktop and roll it into thin disc. Trim the sides to make a square and cut the square into strips. Wrap the green chillies with the strips and secure it with slurry.
- Heat sufficient oil in a kadai. Gently slide in wrapped green chillies, a few at a time, and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.
- Arrange on a serving plate and serve hot with tomato ketchup.
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