Chili Chop
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.
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
Instructions
- 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).
- Take two potatoes of medium size. Boil and peel them. Mash them finely on a plate and keep it aside.
- 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.
- 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.
- Then add ½ tsp of red chili powder and ¼ tsp of turmeric powder. Fry them a bit.
- Now add the mashed potatoes. Mix them nicely and let it cook for a minute or so.
- 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.
- 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.
- 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.
- Then add water gradually as needed to make a thick batter. Check the consistency. (Pro tip: A thick batter ensures even coating of the chops from all sides).
- Stuff the deseeded green chilies with the potato mixture nicely. Keep them aside for some time to set properly.
- Now, take an adequate amount of cooking oil in a pan and heat it nicely on a high flame.
- Dip each chili chop in the batter. Make sure that you coat them nicely from all sides.
- Reduce the flame to medium and put the coated chili chops one by one in the oil very carefully not to splash hot oil on you.
- Flip occasionally to fry the chili chops until they turn golden brown in color. Remove them using a strainer and put them on a plate.
- Your tasty chili chops are ready. Serve them hot on a plate with tomato sauce and green chutney.
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Notes
I have used Rajasthani green chilies to make these chops. These are large and not as hot as regular chilies. However, you can use any large chilies.
Use salt and red chili powder to the ingredients according to your taste preference.
Add water gradually while making the batter. Check the consistency. It should be relatively thick.
Make sure the oil is hot before putting the chops in it. Regulate the flame to fry them at a constant temperature.
I do not put too many chops in the pan at a time or else it will be difficult to flip them for even cooking.
Nutrition Info (Estimation Only)
Nutrition Facts
Chili Chop
Amount per Serving
Calories
173
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
2
mg
1
%
Sodium
193
mg
8
%
Potassium
344
mg
10
%
Carbohydrates
22
g
7
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
8
g
16
%
Vitamin A
173
IU
3
%
Vitamin C
3
mg
4
%
Calcium
28
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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