Chillies Filled With Potato Masala
Recipe: #15161
October 25, 2014
Categories: Cucumber, Appetizers, Potatoes, Asian, Indian, Oven Bake, Gluten-Free, No Eggs, Vegetarian Canned Tomatoes, Spices, more
"Recipe is from the Australian Women's Weekly New Asian cookbook. Chillies served on their own could be considered vegan. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (391.6 g)
- Calories 220.3
- Total Fat - 6.1 g
- Saturated Fat - 1.6 g
- Cholesterol - 7.7 mg
- Sodium - 68.6 mg
- Total Carbohydrate - 37.4 g
- Dietary Fiber - 7 g
- Sugars - 12.9 g
- Protein - 6.3 g
- Calcium - 105.8 mg
- Iron - 1.7 mg
- Vitamin C - 67.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 180C/160C fan forced.
Step 2
Boil, steam or microwave potatoes until tender and drain.
Step 3
Using a fork, crush the potatoes roughly.
Step 4
Heat oil in a large frying pan, cook garlic and onion, stirring until onion softens.
Step 5
Add spices and cook stirring until fragrant.
Step 6
Add undrained tomatoes and cook stirring 5 minutes and then stir in the potatoes and sultanas.
Step 7
Make a lengthways slit in each chilli, stopping 1cm from top and bottom, taking care not to cut all the way through, carefully remove and discard seeds and membranes (a teaspoon can be good for this).
Step 8
Divide potato filling among the chilli cavities.
Step 9
Place chillies on oiled oven tray (baking sheet/tray), cover (loosely with alfoil or lid if tray has) and roast for 30 minutes; uncover and roast for a further 20 minutes.
Step 10
While the chillies are roasting make the raita by combining cucumber and yoghurt in a small bowl and then serve chillies with raita and the chapatis.
Tips
No special items needed.
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