Patti Mirchi Vada

Ingredients

• 6-8 long bhavnagri chillies
• 1½ cups refined flour (maida)
• Salt to taste
• ½ teaspoon carom seeds (ajwain)
• 2 tablespoons melted ghee
• Oil for deep frying
• Tomato ketchup to serve
• Stuffing
• 1 cup split Bengal gram (chana dal)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing)
• 10-12 curry leaves
• 5-6 garlic cloves, vertically sliced
• 2-3 green chillies, slit and halved
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves
• Cornflour slurry as required

Method

1. Take refined flour in a large bowl, add salt, carom seeds and melted ghee, mix and rub between your fingertips till the mixture resembles breadcrumb consistency. Add ½ cup water, mix and knead to a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes. 
2. To make the stuffing, dry roast Bengal gram in a non-stick pan till golden brown. Take the pan off the heat and allow to cool slightly. Transfer into a grinder jar and grind to a coarse powder. 
3. Heat oil in a non-stick pan, add mustard seeds and cumin seeds and mix well. Add asafoetida, curry leaves, garlic and green chillies, mix and sauté for 1 minute. 
4. Add turmeric powder and red chilli powder and mix well. Add the ground gram powder and mix well. Stir continuously till the mixture turns golden brown. 
5. Add 3 cups water and mix. Add salt, mix, cover and cook for 10-12 minutes stirring every few minutes. 
6. Add coriander leaves and mix well. Take the pan off the heat, spread the mixture on a plate and allow to cool. 
7. Make a vertical slit on each chilli and discard the seeds. Stuff each chilli generously with the stuffing. 
8. Dust the worktop with some refined flour, take a portion of the dough and shape it into a ball. Place it on the worktop and roll it into thin disc. Trim the sides to make a square and cut the square into strips. Wrap the green chillies with the strips and secure it with slurry. 
9. Heat sufficient oil in a kadai. Gently slide in wrapped green chillies, a few at a time, and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper. 
10. Arrange on a serving plate and serve hot with tomato ketchup.