Spicy Cheesy Chili Kofta: An Irresistible Indian Snack
1 hour 40 minutes
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About Spicy Cheesy Chili Kofta: An Irresistible Indian Snack
Get ready for a flavor explosion with these Spicy Cheesy Chili Kofta! Imagine crispy, golden-fried chilies bursting with a creamy, cheesy potato filling, spiced to perfection.The vibrant heat of the green chilies is beautifully balanced by the richness of the cheese and the warm aroma of spices. They're incredibly addictive, perfect as a snack or a show-stopping appetizer.Serve them hot with a squeeze of fresh lemon for a tangy kick that takes them to the next level. Trust me, you won't be able to resist!
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Recipe Time & More
Prep1 hour 30 minutes
Cook10 minutes
Total1 hour 40 minutes
Ingredients
Chilies
- 8 Chilies dhani variety, fresh, green
Filling
- 2 Potatoes large
- 1/4 cup Cheddar Cheese grated
- 1/2 tsp Ginger-Garlic Paste
- 1/2 tsp Cumin Seeds
- 1/2 tsp Pepper black, ground
- 1 1/2 tsp Salt or to taste
Coating
- 2 tbsp Corn Flour
- 2 tbsp Breadcrumb
Frying
- Oil for deep frying
Instructions
- Slit each chili lengthwise, being careful not to detach the stem. Remove the membranes and seeds to reduce the heat.
- Soak the chilies in salted water for 30-45 minutes. This helps to mellow their heat and maintain their vibrant green color during frying.
- Pressure cook the potatoes until tender, about 3 whistles. Allow the pressure to release naturally, then peel and mash the potatoes.
- In a mixing bowl, combine the mashed potatoes, grated cheddar cheese, ginger-garlic paste, cumin seeds, black pepper, and salt.
- Drain the chilies and pat them dry.
- Take a small portion of the potato mixture and carefully stuff it into each chili, ensuring the stem remains intact. Shape the filling around the chili to form a kofta.
- Allow the stuffed chilies to rest for 15-20 minutes. This helps the filling to set and prevents it from leaking out during frying.
- Heat oil in a deep pan over medium-high heat. The oil is ready when a small piece of the potato mixture sizzles immediately upon contact.
- Carefully place the koftas in the hot oil and deep fry until golden brown and crispy, turning occasionally for even cooking.
- Remove the koftas from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve hot with lemon wedges. The bright citrus notes complement the spicy koftas beautifully.
Recipe Notes
Good To Know
- Adjust salt accordingly if the chilies are soaked in salt water.
- Drain the water from the cooked potatoes completely before mashing.
- If the kofta dough is very sticky, add extra corn flour.
- For an extra melty cheese center, freeze small cubes of cheddar before encasing them in the potato mixture; this prevents the cheese from melting out during frying and delivers a gooey surprise with every bite.
- If you prefer a smoky flavor, lightly roast the red chilies over an open flame or dry pan before chopping and mixing them in—this adds depth and complexity to the koftas.
- To create a gluten-free version, swap corn flour with an equal amount of rice flour or chickpea flour (besan), which also adds a subtle earthy note to the koftas.
Expert Tips
- For a richer flavor, consider adding a tablespoon of grated paneer to the potato mixture.
- Serve these koftas with a side of mint-coriander chutney and tamarind date chutney for a balanced and flavorful meal.
- Don't overcrowd the pan while frying the koftas; this will lower the oil temperature and result in soggy koftas. Fry in batches for best results.
Storage Instructions
- Leftover koftas can be cooled, then stored in an airtight container in the fridge.
- Reheat in an oven or air fryer to restore their crispiness before serving.
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Recipe Nutrition
Calories: 72kcalCarbohydrates: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 428mg
Rajeswari Annamalai
Articles: 100
4 Comments
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Such a scrumptious dish! Thank you.
Absolutely mouthwatering! Thanks for sharing.
This is awesome! Can’t wait to cook it.
What a delicious idea! Thanks for sharing.