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Cocoa Tangy Chilies

4 from 1 vote
Cocoa Tangy Chilies - Plattershare - Recipes, food stories and food lovers

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A versatile and flavoured favourite snack. Gave a twist and it was indeed tasty!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Served AsSnacks
CuisineIndian
Servings 3
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Ingredients
  

  • For the Batter - Gram flour - 3/4 cup
  • Dark and Natural cocoa powder Unsweetened - 1 cup
  • Tamarind puree - 3 tablespoon
  • Grated Jaggery - 1.5 tablespoon
  • Baking soda - 4 pinches
  • Red chilly powder - 2 teaspoon
  • Red chilly powder - 2 teaspoon
  • Salt
  • For the stuffing - Green chilies Stout and long - 6
  • Crumbled Paneer - 1/2 cup
  • Thin sliced onion - 1/4 cup
  • Carom seeds - 1/4 teaspoon
  • Cumin seeds - 1/4 teaspoon
  • Oil - 1 tablespoon
  • Salt
  • Oil - To deep fry
  • For Garnishing - Pan fried peanuts - as required
  • Chaat masala - as per taste
  • Finely chopped onions - as required
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Instructions
 

  • For the Stuff/Filling Preparation - Heat oil in a pan. Add thin sliced onions, carom seeds and cumin seeds. Saute them for a minute.
  • Now add crumbled paneer and salt to it. Saute them till the mixture becomes tender.
  • Switch off the flame and transfer the filling into a bowl.
  • Slit the chilies in the center length wise and deseed them with the help of a spoon/a knife.
  • Carefully stuff the green chilies with the prepared paneer mixture.
  • Batter Preparation - Take a bowl. Add cocoa powder, bengal gram flour, baking soda, salt, red chilly powder, grated jaggery and tamarind puree. Prepare bhaji batter by adding little by little water to this mixture. No lumps should be formed.
  • For Frying - Heat Oil in a deep frying pan over medium flame. Once the oil is medium hot, dip the stuffed chilies in the batter and coat them well with the batter on both sides. Then drop them gently in hot oil and deep fry on both sides.
  • Transfer these fritters into a plate and remove excess oil by using an absorbent paper.
  • Slit the fritters vertically and garnish with pan-fried peanuts and chopped raw onions.
  • Sprinkle chaat masala and serve hot with chutney/sauce.
  • It tastes good when served hot with a cup of tea.

Notes

Tamarind and Jaggery should be mixed in the batter to avoid the bitter tinge of cocoa powder.
 
Tags chili recipescocoa recipessnacks recipes

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4 from 1 vote
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