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Fried chili fills
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Big chili 250 gm

Salt a little (enough to sprinkle)

Oil to fry

For filling

Potato (boiled and mashed) 250 gm

Onion 1 (medium-sized)

Chopped ginger 1 tsp

Finely chopped coriander leaf 1 tsp

Lemon juice 1 tbsp

Salt to taste

For the batter

Maida 1 cup

Corn flour ½ cup

Salt to taste

Chopped coriander leaf 1 tbsp


Split the chili at one end and remove the seeds from inside. Then cover the chili with salt. Make a loose batter with its ingredients. Sauté onion and add chopped ginger. Then sauté potato, coriander leaves and salt. Remove from fire and add lemon juice. Stir well. Add salt to taste and mix well. Fill the inside of the chili with this mixture and then dip it in the batter and deep-fry.

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