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you are here: Recipes | Stuffed Chillies by Reza Mahammad

Stuffed Chillies by Reza Mahammad

Stuffed chillies

Reza's Stuffed Chillies
Try celebrity chef and the Price of Spice's Reza Mahammad

Ingredients
8-10 large chillies slit in the middle removing the seeds and membrane

For the filling
2-3 tbsp vegetable/corn oil
1tsp black mustard seeds
1tsp cumin seeds
100g finely chopped red onions
1heaped teaspoon of ginger/garlic paste
¼ tsp ground turmeric
2 green chillies finely chopped
180g cooked potatoes finely chopped
80g grated paneer
2 hard boiled eggs finely chopped
1-2 tbsp finely chopped coriander
juice of 1 lime
1tbsp toasted sesame seeds
salt to taste

For the batter
100g rice flour
100ml approx iced sparkling/water approx
1tsp ajwain (carom seeds)
½ tsp red chilli powder
2 tsp dry mango powder (amchur)
½ - 1tsp ground turmeric
salt

Oil for frying


Method
Using a wide frying pan, heat the oil until it just begins to smoke, add the mustard and cumin seeds. Once they pop and crackle add the onions along with the turmeric. Cook until the onions turn soft, then add the ginger/garlic paste. Saute for a minute or so then add the chillies along with the potatoes. Stir fry for a minute or two then add the paneer. Cook for a further minute, then add the eggs along with some salt. Stir fry for another 30 seconds. Remove from the heat, stir in the coriander,lime, sesame seeds and adjust seasoning. Leave to cool.

In the meantime add all the ingredients for the batter in a mixing bowl and set aside.

Once the filling has cooled down, stuff the chillies and set aside.

Heat the oil in a large wok or kadhai on a moderate heat. Once the oil becomes hot, dip the chillies into the batter then  dip into the hot oil.  Deep fry until crisp and golden. Drain on kitchen paper. Serve with either a green coriander chutney or a spicy tomato dip.


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