Stuffed chilies – Crispy, chilies Sri Lankan style

chili5 Crunchy stuffed chilies, deep fried to perfection of golden colour and filled with juicy onion stir-fried, form a  perfect gastronomical delight for chili lovers. These crispy chilies could be served on the side of any main meal or served on its own with a pool of ketch-up or chili sauce as a snack.  Yummy!!!

First make the stuffing:

fry it

  • Slice two medium onions and fry in little olive oil until golden.
  • Add salt, a pinch of turmeric, 1/4 tsp of curry powder, 1/4 tsp of chili powder and a few crushed curry leaves.  Mix and stir fry a few mins.
  • Add a few roughly mashed boiled potatoes.
  • Mix all , check the taste and keep aside. Add more chili powder and salt if needed.

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  • Next, place the green banana chilies in a bowl and fill it with hot water.  Cover and keep for 5 mins until the chilies get wilted.

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  • Shake all the water off and remove the seeds inside.  Then slit each chili carefully on top to open a cavity.

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  • Fill the onion and potato stuffing in the cavity and spread it across the chili and lightly press together.
  • Make batter by mixing 1/2 cup of plain flour and water. Whisk with a fork to make it without lumps.  Add a beaten egg white and whisk until you have a thick batter. Mix 2-3 pinches of salt and a pinch of turmeric to flavour the batter.
  • Now with a help of a tong, dip the stuffed chili into the batter and take out gently and roll on Golden breadcrumbs.
  • Deep fry in hot oil.  Do not try to turn the frying chilies in the first few minutes as the batter might slip out.  Gently turn and fry all sides.
  • Fry all the chilies in batches.
  • Serve hot.
  • Yum!!

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