Recipe: Chetna Makan’s Stuffed Chilli
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
Since Bake Off, Chetna Makan has. Not. Stopped.
With two incredible books under her belt – The Cardamom Trail and Chai, Chaat and Chutney – a massively successful Youtube Channel showing you how to make everything from potato dosas to her infamous cakes and a pop-up and supper club list to make anyone instantly hungry, Chetna’s Bake Off days are only one small part of her story.
Today she’s here sharing her favourite recipe as part of our Severn Sisters Feast celebration; an event organised by Romy Gill uniting 11 talented female chefs to cook for over 100 people inside Borough Markets arches to raise money for Action Against Hunger and awareness of female cheffing talent.
Chetna says: “These stuffed chillies can be found on the streets in South of India. I first had them at a friends house in London who is very keen on street food and these used to be sold in his Indian hometown. I loved these chillies, which are spicy and crispy on the outside but a lovely sour flavour inside. Such a lovely canapé or snack with a cup of tea or drinks.”
So in the lead up to the event we found out more about Chetna’s love of food and how she’s come to be involved in such a brilliant event.
What does food mean to you?
“For me food is not only as essential as it is to everyone but also the thing that brings my family and friends together.”
What was your earliest or most impactful memory of food?
“All of my big food memories are from my mum’s kitchen where she would cook us amazing meals every day when we were little. The smells and the noise from that kitchen were a constant and she would always ask me to help with stirring or rolling or generally helping out.”
Why is it important to you to provide a platform for female talent?
“It is a tough industry and it is very important to have a say and be able to show that home cooks like me can actually be a part of it like anyone else.”
What advice would you give to your younger self & what advice would you give to other women looking to get into the industry?
“Don’t know about giving advice to my younger self, maybe she could give me an advice or two to be honest.”
Slit the chillies from one side and take the seeds out. In a bowl mix the tamarind and carom seeds. Now put a layer of this tamarind mix inside each chilli and leave them aside.
In another bowl mix the gram flour and salt. Slowly add the water making it into a runny batter.
In a pan heat the oil for deep frying, dip each chilli in the batter and fry until lightly coloured. Remove the chillies on some kitchen roll to absorb excess oil. Now dip the chilli in the batter for a second time and fry them in hot oil again until golden brown and crispy. Serve hot.
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