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Large sized green chillis - 16 nos.; Boiled potatoes
- 500gms;
Red chilli powder - 1tbsp;
Garam masala powder - 1tsp; Chopped green coriander
- 1 tbsp;
Salt - as per taste .
For the batter :
Gram flour - 200gms;
Baking powder - 1tsp;
Red chili powder - 1tsp;
Oil for deep frying ;
Salt to taste.
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Peel and grate the boiled potatoes and
add red chili powder, garam  masala
powder, chaat masala,
green coriander and salt. Mash and mix well. Divide
it into 16 equal portions. Stuff a little of
this mixture into the green chilies and also cover the
chilies with this potato mixture. Prepare a thick batter
using gram flour, baking powder, red chili powder, salt
and about 1 cup of water. Keep the batter for about
10 minutes. Heat oil in a kadhai to a moderate temperature.
Dip stuffed green chilies into the gram flour batter
and deep fry until golden brown.
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cook it with enough water. Drain away the excess water.
Add sugar or jaggery to the cooked dal and keep cooking
on low heat till the mixture is of thick consistency.
Then pass it through a seive while it is still hot.
To the mixture add nutmeg and cardamom powder and stir
well. Prepare a soft dough with the wheat flour, flour
and oil and keep it aside for one to two hours. Divide
the channa dal mixture into small balls and the flour
dough into slightly smaller balls and roll them out
a little. Place the channa dal ball in the centre of
the flour dough and close it to cover the filling completely.
Then roll it out into a chapati and bake on a non stick
pan till both sides are done. Add ghee and turn it over
a couple of times. Serve hot with ghee.
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