- 8-10 large, thick mirchi (Anaheim pepper/ bhavnagri mirch)
- 1 cup besan (gram flour/ chickpea flour)
- 3-4 potato (boiled, peeled and mashed)
- 1/4 tsp red chilli powder
- Salt to taste
- 3/4 tsp chaat masala
- Oil for deep frying
Method:Make a vertical slit in the chili without separating them. Remove seeds from peppers.
Add salt and chaat masala to the mashed potatoes.
Mirchis content in potato mixture.
In a bowl, taking gram flour and add salt and red chili powder. Add water little by little the other hand, smooth, lump-free batter mix ready. Batter pakora (cost) between the consistency should be like.
A kadhai / wok heat enough oil. Gram flour batter and deep fry until golden on all parties to dip in olive oil stuffed peppers. Serve with chili sauce or hot sauce vada.
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