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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Large green chilies, slit and filled with a savory spiced minced meat mixture, then dipped in a chickpea flour batter and fried to crispy perfection. A popular and hearty Indian snack.
A delicious twist on the classic Rajasthani snack! Large green chilies are stuffed with a savory spiced chicken mince filling, coated in a crispy gram flour batter, and deep-fried to golden perfection. Perfect for a rainy day or as a party appetizer.
Large green chilies stuffed with a tangy potato filling, dipped in a spiced chickpea flour batter and fried to golden perfection. A classic street food snack from Rajasthan, perfect with a cup of chai.
Crispy, savory fritters made from large green chilies, stuffed with a tangy filling, and deep-fried in a spiced chickpea flour batter. A classic and indulgent South Indian tea-time snack that's addictively delicious.
When kept dry in a paper bag, they typically stay fresh for 1 to 2 weeks.
Yes, you can freeze them whole, sliced, or diced. They will lose their crispness but retain their flavor and heat.
Look for chilies with smooth, shiny skin and a firm texture. Avoid those with soft spots, wrinkles, or blemishes.
Depending on the heat required, you can use jalapeños (spicier) or green bell peppers (no heat).
Generally, larger chilies tend to be milder than smaller varieties like bird's eye or habanero, but heat can vary by individual pepper.
The heat is concentrated in the seeds and the inner white pith; removing these before cooking will make the chili much milder.
Green chilies are higher in Vitamin C, while red chilies (which are ripened green ones) are higher in Vitamin A.
No, it is best to wash them only right before use. Storing them wet will cause them to rot much faster.
large green chili is a versatile ingredient found in cuisines around the world. With 40 calories per 100g and 1.9 grams of protein, it's a nutritious addition to many dishes.
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