Piments farcis

🌶️ Green chillies filled with a mild potato-and-herb mixture, coated in batter and fried.

Ingredients

• 🌶️ 8 large mild green chillies, firm and similar in size
• 🥔 300 g floury potatoes, peeled and diced
• 🌾 100 g chickpea flour
• 🌾 40 g wheat flour
• 💧 140 ml cold water, added gradually
• 🧅 2 spring onions, finely chopped
• 🌿 2 tablespoons chopped fresh coriander
• 🧄 1 crushed garlic clove
• 🟡 ½ teaspoon ground turmeric
• ⚫ ½ teaspoon ground cumin
• 🧂 ¾ teaspoon fine salt, to taste
• 🫗 700 ml neutral frying oil; absorption varies

Preparation

🧤 Rinse and dry the chillies. Wear gloves if they are hot, avoid your face and wash hands afterwards.

🔪 Make a lengthwise slit without cutting each chilli in half. Remove seeds and membranes; set aside.

🥔 Simmer potatoes for 12–15 minutes until easily pierced. Drain and mash without adding liquid.

🌿 Mix with spring onions, coriander, garlic, cumin, half the turmeric and half the salt. Cool until warm.

🥄 Fill each chilli moderately so the slit can close around the filling.

🥣 Mix both flours with remaining turmeric and salt. Gradually add cold water to make a smooth batter that coats a spoon.

🌡️ Heat oil in a deep, stable pan to about 170°C. Set out a rack or absorbent paper.

🍽️ Dip each filled chilli in batter, covering the slit, and let excess drip off.

🔥 Fry 2 or 3 at a time for 5–7 minutes, turning gently, until the coating is golden and cooked.

🧺 Drain on a rack. Cut one test chilli to check the centre is hot, then finish the batches and serve with a mild sauce.