Bharwan mirch (Battered deep-fried chillies stuffed with potato)

Prep 0 h : 30 m
Cook 0 h : 15 m


  • 5 big green chillies, slit lengthwise, seeds removed

    1 tbsp oil, plus extra for deep-frying

    2 tsp mustard seeds

    1 tsp urad dal (split black gram)

    1 tsp cumin seeds

    1/2 tsp fennel seeds

    4-5 curry leaves

    1 medium potato, peeled, boiled and mashed

    3 tbsp finely chopped coriander

    2 tbsp tamarind juice

    1 tbsp roasted peanuts, skin removed, coarsely crushed (optional)

    1/2 cup besan (chickpea flour)

    1/4 cup rice flour

    A pinch of baking powder

    A pinch of cumin powder

    1/2 tsp red chilli powder

    3/4 cup water


  • Soak chillies in salted boiling hot water for 5 mins. Remove and pat dry.

    To prepare filling, heat 1 tbsp oil in a frying pan and add mustard seeds. When seeds begin to splutter, add urad dal. When mixture turns golden brown, add cumin and fennel seeds. Stir then add curry leaves, mashed potato, chopped coriander and season with salt. Add tamarind juice, mix well and remove from heat. Mix in roasted peanuts, if using.

    To prepare batter, whisk together remaining ingredients to make a thin batter, ensuring there are no lumps.

    Heat oil for deep-frying. Meanwhile, stuff green chillies with prepared potato filling. Dunk stuffed chillies in batter to coat, then immediately drop into oil. Fry until golden brown, remove with a slotted spoon, drain on kitchen paper and serve hot with spicy chutney.