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chillies filled with potato masala



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  • Carbohydrates: 195.6
  • Fats: 6.0
  • Dietary Fiber: 37.0
  • Minerals: 1.0
  • Proteins: 10.0
  • Vitamins: 3.0
  • Water: 12.0


  1. Preheat oven to 180c / 160c fan forced
  2. Boil
  3. Steam or microwave potatoes until tender and drain
  4. Using a fork
  5. Crush the potatoes roughly
  6. Heat oil in a large frying pan
  7. Cook garlic and onion
  8. Stirring until onion softens
  9. Add spices and cook stirring until fragrant
  10. Add undrained tomatoes and cook stirring 5 minutes and then stir in the potatoes and sultanas
  11. Make a lenghtway slit in each chilli
  12. Stopping 1cm from top and bottom
  13. Taking care not to cut all the way through
  14. Carefully remove and discard seeds and membranes
  15. Divide potato filling among the chilli cavities
  16. Place chillies on oiled oven tray
  17. Cover and roast for 30 minutes
  18. Uncover and roast for a further 20 minutes
  19. While the cillies are roasting make the raita by combining cucumber and yoghurt in a small bowl and then serve chillies with raita and the chapatis

Step 11

Total Time in Minute 100

Ingredients Count 16

cooking chillies filled with potato masala

See More Relate Photo



Vegetable oil

Garlic clove

Brown onion

Yellow mustard seeds

Garam masala

Ground coriander

Ground cumin

Chili powder

Ground turmeric

Chopped tomatoes


Banana peppers

Lebanese cucumbers

Greek yogurt


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