Large green chillies stuffed with a tangy spiced filling, then coated in batter and fried whole. Bold and a little fiery, this one’s for readers who want their tea-time snack to bring some heat.
Prep time: 15 mins | Cook time: 15 mins | Servings: 4
Ingredients
- 6-8 large, mild green chillies (bajji chillies)
- 1 cup besan (gram flour)
- 2 tbsp rice flour
- 1/4 tsp turmeric powder
- A pinch of baking soda
- Salt to taste
- Water, as needed
- Oil, for deep frying
For the stuffing
- 2 tbsp roasted gram (chana dal), coarsely ground
- 1/2 tsp cumin powder
- 1/2 tsp amchur (dry mango powder)
- Salt to taste
Method
- Slit the chillies lengthwise, keeping the stem intact, and scoop out the seeds gently.
- Mix the stuffing ingredients and fill each chilli generously.
- In a bowl, whisk besan, rice flour, turmeric, baking soda, and salt with water to make a thick, smooth batter.
- Heat oil in a kadai on medium heat.
- Dip each stuffed chilli into the batter, coating it fully, and slide gently into the hot oil.
- Fry until golden and crisp on all sides, about 5-6 minutes.
- Drain on paper towels and serve hot with coconut or tamarind chutney.