Jalapeno Chili **: 10 count (depending on number of serving at least 2 for each)
Red Hot Chili peppers**: 10 count (depending on number of serving at least 2 for each)
Boiled Smashed Sweet Potato – 1 cup
Crumbled Paneer * – 1 cup
Crumbled Feta Cheese * – 1 cup
Pepper – as per taste
Salt – as per taste
Chaat Masala * – as per taste
Chickpea Flour (Besan) / All-purpose flour (Maida) – ½ cup
Water – little to make flour paste/slurry
Whole Wheat Bread Crumbs – 1 cup
Olive oil/Canola Oil – less than ¼ cup (if pan frying)
Cut the chilies in the center as shown in the photo and completely spoon out the seeds. For the stuffing, in a bowl mix the smashed sweet potato, paneer, cheese, pepper, salt and chaat masala. Fill all the chilies with the stuffing.
Now Preheat the Air fryer/Oven to 390 F (approx. 200 Cel). Now in an oven safe tray brush some olive oil and keep it ready. If using an Air fryer skip the step of oil brushing.In a bowl add the besan/maida and little water and make a thick paste/slurry. Now dip the stuffed chilies one by one into the besan paste and then place it on the bread crumbs and coat it well. Place them on the oven tray. If using Air Fryer place them in the Air fryer basket and brush each chili with olive oil.
Bake it for 15 mins and keep checking in regular intervals to avoid burning the chilies, since some chili variety cook faster than the others. My Air fryer took about 15 mins.Now, Enjoy “Hot –Hot Chili Shots” during tea time and can also be served as a starter.
Baking time may vary in different oven models. Read the oven manual for further guidance.
If Pan frying, then heat up some oil in a pan and when heated, reduce the heat and place the chilies and fry until golden brown in color or till you get a crispy texture outside.
** You can use any variety of chilies with a hollow round center big enough for stuffing the filling well.
* Chaat Masala & Paneer can be found in any local Indian grocery shop.
* Feta cheese is optional. You can use any cheese variety or can completely avoid it.