Bharwan Paneer Chilli Pakoda

Servings:12

cook time:15min

Easily mistaken for a deformed capsicum, the bhavnagri chilli is usually stuffed with paneer, cheese, potato or even mixed vegetables and then deep-fried. Start off your meal with this crunchy starter.

Ingredients

• 12 medium sized bhavnagari chillies, slit vertically and deseeded

• For The Stuffing

  • 1 cup grated paneer
  • 1 1/2 tsp ginger-green chilli paste
  • 1 tsp dried mango powder (amchur)
  • A pinch turmeric powder
  • 1 1/2 tbsp finely chopped coriander (dhania)
  • salt to taste

• For The Batter

  • 1/2 cup besan (Bengal gram flour)
  • 1/2 cup rice flour (chawal ka atta)
  • A pinch turmeric powder (haldi)
  • 1 tsp chilli powder
  • 1/2 tsp carom seeds (ajwain)
  • 1 tsp hot oil
  • salt to taste

• Other Ingredients

  • oil for deep-frying

• For Serving

  • sweet and sour dip

Directions

1. 1

   For the stuffing

   1. ¤ Combine all the ingredients in a bowl and mix well.
   2. ¤ Divide the stuffing into 12 equal portions and keep aside.
2. 2

   For the batter

   1. ¤ Combine all the ingredients in a bowl, add enough water to make a thick batter. Keep aside.
3. 3

   How to proceed

   1. ¤ Stuff each chilli with a portion of the stuffing.
   2. ¤ Dip the stuffed chillies batter and deep-fry in hot oil till they turn golden brown in colour from all sides.
   3. ¤ Drain on absorbent paper and serve hot with sweet and sour dip.