Indian Stuffed Green Chili Fritters

Ingredients

• 2 whole medium potatoes
• ½ teaspoon salt
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon amchur (dried mango powder)
• ½ teaspoon cumin seeds
• 2 tablespoons fresh cilantro, finely chopped
• ½ teaspoon fresh ginger, minced
• 8 whole green chili peppers, large and mild
• 1 cup chickpea flour (besan)
• ¼ cup rice flour
• ½ teaspoon salt
• ¼ teaspoon turmeric powder
• ¼ teaspoon red chili powder
• ⅛ teaspoon baking soda
• ¾ cup water
• 4 cups vegetable oil for deep-frying
• ½ cup tamarind chutney
• ½ cup mint-cilantro chutney

Instructions

1. 1

   Boil 2 medium potatoes in salted water until a fork pierces the center with no resistance, about 15 minutes. Drain well and let cool until you can handle them comfortably. Peel away the skin and transfer to a bowl.

2. 2

   Mash the cooled potatoes roughly with the back of a fork — you want a slightly chunky texture, not a smooth purée. Add 0.5 teaspoon salt, 0.25 teaspoon turmeric powder, 0.5 teaspoon red chili powder, 0.5 teaspoon amchur, 0.5 teaspoon cumin seeds, 2 tablespoons fresh cilantro, and 0.5 teaspoon minced fresh ginger. Mix gently until the spices are distributed throughout.

3. 3

   Select 8 large, mild green chili peppers — look for ones that are plump and about 3 inches long. Using a small sharp knife, carefully slit each chili lengthwise down one side, stopping just short of both ends so the chili stays intact. Gently scrape out the seeds and white membrane inside using a small spoon or knife tip — work carefully to avoid tearing the walls. You want to hollow out just enough room for the potato filling.

4. 4

   Using a small spoon or piping bag, stuff each hollowed chili with about 1.5 tablespoons of the spiced potato mixture. Pack it gently so it stays in place, but don't overstuff or the filling will burst out during frying. Set the stuffed chilies on a plate.

5. 5

   In a medium bowl, combine 1 cup chickpea flour, 0.25 cup rice flour, 0.5 teaspoon salt, 0.25 teaspoon turmeric powder, 0.25 teaspoon red chili powder, and 0.125 teaspoon baking soda. Whisk to combine evenly.

6. 6

   Slowly add 0.75 cup water, whisking constantly to break up any lumps. The batter should be smooth and thick enough to coat the back of a spoon with a layer about 1/8-inch thick — it should drip off slowly, not cling or pour. If it's too thick, add a tablespoon of water at a time; if too thin, add a tablespoon of chickpea flour.

7. 7

   Pour 4 cups vegetable oil into a heavy-bottomed pot or kadai and set over medium-high heat. Let it preheat for 5-7 minutes until it reaches 350°F on an instant-read thermometer. To test without a thermometer, drop a tiny pinch of batter into the oil — it should sizzle immediately and float to the surface within 2 seconds.

8. 8

   Working in batches of 2-3 so you don't crowd the pot, dip each stuffed chili into the batter, coating all sides evenly. Carefully slide it into the hot oil and step back to avoid spatters. The oil temperature is critical — if it's too low, the vada will absorb oil and become greasy; if it's too high, the outside will burn before the inside cooks.

9. 9

   Fry each batch for 2-3 minutes until the batter turns a deep golden-brown color and stops bubbling vigorously. You'll notice the sizzle calm down as the moisture cooks out. Using a slotted spoon, flip each vada halfway through so both sides turn golden. Transfer to a paper towel-lined plate and let drain for 1 minute.

10. 10

    Transfer the warm mirchi vadas to a serving plate. They are best eaten within 5 minutes of frying while the exterior is still crispy and the filling is steaming. Serve with 0.5 cup tamarind chutney and 0.5 cup mint-cilantro chutney on the side for dipping. The chutneys provide tangy, cooling contrast to the heat of the chilies.

Tools you’ll need

• medium pot
• fork
• mixing bowl
• small sharp knife
• small spoon
• piping bag (optional)
• medium bowl
• whisk
• heavy-bottomed pot or kadai
• instant-read thermometer
• slotted spoon
• paper towels
• serving plate

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