Cheesy Jalapenos Fritters with Potatoes and Semolina

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Cheesy Jalapenos Fritters with Potatoes and SemolinaStuffed green chilies are made in several forms in different cultures. Today, I present a fusion recipe of India and Latin America. These delicious jalapenos are crisp from outside and contain a moist and spicy stuffing inside. Instead of potatoes, you can also use mushrooms or cottage cheese for the stuffing. Instead of deep frying, one can also grill these yummy fritters. For added flavor in the outer crust, add chickpea flour with semolina and breadcrumbs. If you feel jalapenos will be too hot for you, you can replace them with eggplants or bell peppers. These fritters go well with tamarind or mint sauce. Traditionally, in India, we use regular green chilies that are much spicier than green jalapenos.

Cheesy Jalapenos Fritters with Potatoes and Semolina
Cheesy Jalapenos Fritters with Potatoes and Semolina

Delicious jalapenos fritters

Do try these cheesy jalapenos fritters stuffed with seasoned and boiled potatoes which make the entire preparation fulfilling and extremely lip smacking.

Preparation Time: 25 minutes
Cooking time: 35 minutes
Servings: 4

  • 10 to 12 jalapenos (nice and big)
  • 350 gm potatoes (boiled and mashed)
  • 150 gm semolina
  • 150 gm chickpea flour
  • 50 gm onion (finely chopped)
  • 1/2 tsp cumin seeds powder (roasted)
  • pinch of paprika
  • 1/4 tsp dried herbs (coarsely ground)
  • 25 gm tomato puree
  • canola oil for deep frying
  • salt to taste


  1. Sift semolina and chickpea flour in a bowl and season it with dried herbs, paprika and salt.
  2. Slowly add water and whip it to form a batter with thick consistency.
  3. Wash all the jalapenos and slit them lengthwise from between.
  4. Peel out the inner flesh and seeds to make a hollow stuffing case.
  5. Heat 3 tsp of vegetable oil in a shallow frying pan.
  6. Add onions and saute till they turn light pink.
  7. Add tomato puree and stir fry for two more minutes.
  8. Add mashed potatoes and mix it well with onions and tomato puree.
  9. Season it with cumin seeds powder and salt.
  10. Saute for half a minute and bring down from the flame.
  11. Stuff the seasoned potato mash in each hollow jalapeno.
  12. Heat canola oil in a deep frying pan.
  13. Fry each stuffed jalapenos fritter till they turn golden brown.
  14. Garnish with chopped jalapenos and a tangy sauce. Serve immediately.


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