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Chili chops are made with large deseeded green chilies stuffed with a mixture of potato, onions, and a variety of spices. After coating them in a gram flour batter, these chops are fried to perfection in hot cooking oil. The steps to make chili chops at home are quite easy as described in my recipe.

Table of Contents

KEY TAKEAWAYS

Chili chop is a terrific night time snack object.
Serve them warm at the side of traditional tomato sauce, inexperienced chutney, or mustard sauce.
Chili chops provide a barely sweet, highly spiced, and savory flavor.

The taste of chili chops is almost similar to aloo chop, capsicum chop, and cabbage chop.

The Ingredients:

8 pieces Rajasthani green chilies (with stalk)

To make the stuffing:

2 pieces potato (medium size, boiled, peeled, mashed)
1 tbsp mustard oil
½ tsp cumin seeds
1 tsp garlic (grated)
1 tsp ginger (grated)
1 piece onion (small size, finely chopped)
2 pieces green chili (finely chopped)
½ tsp red chili powder
¼ tsp turmeric powder
¼ tsp dry mango powder (amchur)
¼ tsp garam masala powder
½ tsp salt
1 tbsp coriander leaves (finely chopped)

To make the batter:

1 cup gram flour (besan)
2 tsp rice flour
½ tsp red chili powder
½ tsp turmeric powder
½ tsp salt
1 pinch baking soda
Water – As required

To deep fry the chili chops:

Cooking oil – An adequate amount

I bought a recipe book from a bookstore in Delhi. The book was very old and the pages turned yellow making me think that it would surely contain some old and traditional recipes. I was right. This specific recipe caught my attention for its simplicity yet it was unique.

I followed it to the letter. The result was flawed but full of character. Over time, I adapted it. I think of it as a shared recipe with someone I never met. I cook it when I feel lonely—it is like thanking the creator of the recipe back through my efforts.

How to Make Chili Chop? (Step by Step Guide with Images)

Step 1: Take 8 pieces of large Rajasthani green chilies with their stalk. Make a slit using a knife in each. Remove the seeds from inside using the handle of a spoon. Keep them aside on a plate.

(Pro tip: You may not remove the seeds from the green chilies. However, removing the seeds from inside eases the stuffing process).

Step 2: Take two potatoes of medium size. Boil and peel them. Mash them finely on a plate and keep it aside.

Step 3: Heat a pan and add 1 tbsp of mustard oil. When it is hot, put ½ tsp of cumin seeds, 1 tsp of grated garlic and 1 tsp of grated ginger. Fry them for a minute or so.

Step 4: Now add finely chopped pieces of one small size onion and 2 pieces of finely chopped regular green chilies. Fry them slightly until the onion is translucent.

Step 5: Then add ½ tsp of red chili powder and ¼ tsp of turmeric powder. Fry them a bit.

Step 6: Now add the mashed potatoes. Mix them nicely and let it cook for a minute or so.

Step 7: Then add ¼ tsp of dry mango powder (amchur), ¼ tsp of garam masala powder, and ½ tsp of salt. Mix them nicely and fry for a minute.

Step 8: Now add 1 tbsp of finely chopped fresh coriander leaves. Mix nicely and cook it for another couple of minutes. When the stuffing is ready, transfer it onto a plate and keep it aside to cool down completely.

Step 9: To make the batter, take a cup of gram flour (besan), 2 tsp of rice flour, ½ tsp of red chili powder, ½ tsp of turmeric powder, ½ tsp of salt, and a pinch of baking soda in a bowl. Mix these dry ingredients nicely.