Cocoa Tangy Chilies | How to make Cocoa Tangy Chilies

By Abhinetri V  |  9th Oct 2016  |  
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  • Cocoa Tangy Chilies, How to make Cocoa Tangy Chilies
Cocoa Tangy Chiliesby Abhinetri V
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    3

    People

4

0

About Cocoa Tangy Chilies Recipe

A versatile and flavoured favourite snack.

Cocoa Tangy Chilies, a deliciously finger licking recipe to treat your family and friends. This recipe of Cocoa Tangy Chilies by Abhinetri V will definitely help you in its preparation. The Cocoa Tangy Chilies can be prepared within 15 minutes. The time taken for cooking Cocoa Tangy Chilies is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Cocoa Tangy Chilies step by step. The detailed explanation makes Cocoa Tangy Chilies so simple and easy that even beginners can try it out. The recipe for Cocoa Tangy Chilies can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Cocoa Tangy Chilies from BetterButter.

Cocoa Tangy Chilies

Ingredients to make Cocoa Tangy Chilies

  • 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
  • salt - To taste
  • 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 - To taste
  • oil - To deep fry
  • For Garnishing - Pan fried peanuts - as required
  • Chaat masala - as per taste
  • Finely chopped onions - as required

How to make Cocoa Tangy Chilies

  1. For the Stuff/Filling Preparation - Heat oil in a pan. Add thin sliced onions, carom seeds and cumin seeds. Saute them for a minute.
  2. Now add crumbled paneer and salt to it. Saute them till the mixture becomes tender.
  3. Switch off the flame and transfer the filling into a bowl.
  4. Slit the chilies in the center length wise and deseed them with the help of a spoon/a knife.
  5. Carefully stuff the green chilies with the prepared paneer mixture.
  6. 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.
  7. 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.
  8. Transfer these fritters into a plate and remove excess oil by using an absorbent paper.
  9. Slit the fritters vertically and garnish with pan-fried peanuts and chopped raw onions.
  10. Sprinkle chaat masala and serve hot with chutney/sauce.

My Tip:

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

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