Stuffed Green Chillies

Chillies filled with spiced minced beef, can be deep-fried at the last minute.
  • 8-10 large green/yellow chillies slit in the middle, removing the seeds and membrane
  • For the filling
  • 2-3 tbsp vegetable or corn oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 100g finely-chopped red onions
  • 1/4 tsp ground turmeric
  • Salt, to taste
  • 1 heaped tsp ginger/garlic paste
  • 150g minced beef
  • 1 tsp garam masala
  • 2 green chillies, finely chopped
  • 200g cooked potatoes, finely chopped
  • 2 tbsp toasted pine nuts
  • 2 hard-boiled eggs, finely chopped
  • 1-2 tbsp finely-chopped coriander
  • Juice of 1 lime
  • For the batter
  • 100g of gram flour
  • 200ml of water (approx)
  • 1/2 tsp ground turmeric
  • 1 tsp ajwain (carom seeds)
  • 2 tsp dry mango powder
  • 1/2 tsp red chilli powder
  • Salt, to season
  • Oil for frying

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. Sautè for a minute or so then add the chillies along with the mincemeat.

Stir fry for a minute or two then add the potatoes. 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, pine nuts 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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