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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 or ventilated container, they typically last 1 to 2 weeks.
Generally, larger chilies are milder than smaller ones. Stress marks (small white lines) on the skin can sometimes indicate a higher heat level.
For a mild flavor, use green bell peppers. For a similar heat level, use Poblano or Anaheim peppers.
Peeling is only necessary if you roast them, as the skin becomes tough and papery. For raw or sautéed use, the skin is fine to eat.
Yes, you can freeze them whole or chopped, though they will lose their crisp texture and are best used in cooked dishes after thawing.
Yes, they are low in net carbs and can be included in a ketogenic diet in moderation.
The heat is concentrated in the seeds and the internal white membranes; removing these will make the chili much milder.
They are commonly used for Chiles Rellenos, Mirchi Bajji (fritters), salsas, and as a base for green curries.
large green chilies is a versatile ingredient found in cuisines around the world. With 40 calories per 100g and 2 grams of protein, it's a nutritious addition to many dishes.
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