Stuffed Green Chili Chaat

 Ingredients

8 small to medium mild green chilies (about 25g each)

Oil, for deep frying

For the filling
350g boiled potatoes, peeled and crushed
½ tsp carom seeds (ajwain)
2 tsp mint chutney, or 1 tbsp finely chopped fresh mint and coriander
1-2 green chili finely chopped
2½cm piece fresh ginger, peeled and finely chopped
¼ tsp kashmiri chili powder
Salt, to taste

For the batter
100g chickpea flour/ besan
3 tbsp semolina
½ tsp baking powder
½ tsp turmeric powder
Salt, to taste

For the tamarind chutney
40g tamarind paste
100g caster sugar
¼ tsp powdered ginger
¼ tsp kashmiri chili powder
¼ tsp cumin seeds, toasted and coarsely crushed
1 pinch sea salt

For the mint and coriander chutney
50g cashew nuts
50g coriander, leaves and tender stems
40g mint leaves
1⅓cm piece fresh ginger, peeled and roughly chopped
1-2 green chilies as per taste
1 tsp sugar
Juice of 1 lime
Salt, to taste

To serve
Mint chutney, 
Tamarind chutney
150g plain yoghurt, whisked lightly
Chaat masala powder
1 handful fresh coriander, leaves and soft stems, finely chopped

Preparations 

First, make the two chutneys, if using. Put all the ingredients for the tamarind chutney in a blender, add 90ml cold water, then blitz to a runny pouring consistency. Adjust to taste, then refrigerate until needed.

Soak the cashew nuts for the mint chutney in warm water for 20-30 minutes, then put all the ingredients including the cashew nuts and some of their soaking water in a blender. Blitz to a smooth fine paste – if need be, blend in a little more water so it’s slightly runny. Adjust to taste, then refrigerate until needed.

Now to stuff the chilies. Slit open the mild chilies length-way, then remove and discard the pith and seeds, making sure to keep them intact. Mix all the filling ingredients in a large bowl, then stuff the mix into the chilies (don’t over-stuff them) and chill in the fridge for 20 or so minutes, to firm up.

In a large bowl, mix all the ingredients for the batter, then, whisking all the time to make sure there are no lumps, slowly beat in 140ml cold water until the batter is the consistency of double cream.

Heat the frying oil in a  kadai or small saucepan on a medium-high heat – add a drop of the batter to check it’s hot enough: it’s ready if it sizzles and floats to the surface. Dip each stuffed chili  in the batter to coat, then carefully lower into the hot oil and deep-fry for about five minutes in total, until golden brown all over. Lift out with a slotted spoon and drain on kitchen paper.

Serve warm topped with a drizzle each of tamarind and mint chutney, followed by a couple of tablespoons of yoghurt, a sprinkling of chaat masala powder and some chopped fresh coriander.

 

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