Cocoa Tangy Chilies

Cocoa Tangy Chilies - Plattershare - Recipes, food stories and food lovers
A versatile and flavoured favourite snack. Gave a twist and it was indeed tasty!
4 from 1 vote
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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Served As: Snacks
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 3


  • 3/4 gm Batter or flour for the flour
  • Cocoa Powder unsweetened - 1 cup dark and natural
  • 3 tbsp Tamarind or puree puree
  • 1 tbsp Jagerry grated
  • 4 pinches Baking Soda
  • 2 tsp red chili powder
  • 2 tsp red chili powder
  • 1-2 tsp Salt or as per taste
  • 6 , Green Chillies stout and long - or stuffing for the stuffing
  • 1/2 cup Paneer crumbled
  • 1/4 cup Onion thin sliced
  • 1/4 tsp Carom Seeds
  • 1/4 tsp Cumin Seeds
  • 1 tbsp Oil
  • 1-2 tsp Salt or as per taste
  • to Oil deep fry
  • Garnishing or peanuts for pan fried peanuts as required
  • Chaat Masala as per taste
  • Onions finely chopped as required


  • 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.

Recipe Notes

Tamarind and Jaggery should be mixed in the batter to avoid the bitter tinge of cocoa powder.

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4 from 1 vote

Abhinetri's Recipes
Abhinetri's Recipes

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