Besan Stuffed Green Chilli Fry
A fiery and savory Rajasthani side dish where large green chilies are slit and packed with a spiced chickpea flour filling, then pan-fried to golden perfection. It's the perfect zesty accompaniment to dal and roti.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Green Chillies
- b.Wash the green chilies and pat them completely dry. A dry surface helps them fry better.
- c.Carefully make a lengthwise slit on one side of each chili, from just below the stem to the tip. Ensure you don't cut through to the other side.
- d.To control the heat, gently scrape out the seeds and white membranes using the tip of a small spoon or knife. Set the chilies aside.
- 2
Step 2
- a.Roast Besan and Prepare Stuffing
- b.Heat a heavy-bottomed pan or kadai over low-medium heat. Add the besan and dry roast, stirring continuously for 5-6 minutes.
- c.The besan is ready when it turns a light golden color and releases a nutty aroma. This step is crucial to remove the raw taste.
- d.Transfer the roasted besan to a mixing bowl to prevent further cooking. Add all the powdered spices: hing, turmeric, red chilli, coriander, cumin, amchur, garam masala, crushed saunf, and salt. Mix thoroughly.
- e.Add 1 tablespoon of oil to the dry mix. Rub it into the besan with your fingertips until it resembles breadcrumbs.
- f.Gradually sprinkle 1-2 tablespoons of water and mix to form a moist, crumbly stuffing. It should hold its shape when pressed together.
- 3
Step 3
- a.Stuff the Chillies
- b.Take each slit chili and gently open it. Carefully fill it with the prepared besan stuffing.
- c.Press the stuffing in firmly but avoid overstuffing, which can cause it to spill out during frying.
- d.Wipe any excess masala from the outer skin of the chilies for a clean finish.
- 4
Step 4
- a.Shallow-Fry the Stuffed Chillies
- b.Heat the remaining 3 tablespoons of oil in a wide, heavy-bottomed pan over medium-low heat.
- c.Once the oil is warm, carefully arrange the stuffed chilies in a single layer. Do not overcrowd the pan; cook in batches if necessary.
- d.Cover the pan with a lid and cook on low heat for 7-8 minutes. The steam helps to soften the chilies.
- e.Remove the lid, gently turn the chilies over with tongs. If there is any leftover stuffing, you can sprinkle it into the pan at this stage.
- f.Cover and cook for another 7-8 minutes, or until the chili skin is tender and has brown, blistered spots, and the besan filling is cooked through and golden.
- g.Serve hot as a side dish with dal, rice, and roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose large, light green chilies like Bhavnagri or banana peppers, as they have thicker walls and milder heat, making them ideal for stuffing.
- 2Roasting the besan is non-negotiable. It develops a deep, nutty flavor and removes any raw taste.
- 3Cook the chilies on low heat and covered. This method steams and fries them simultaneously, ensuring they become tender without the stuffing burning.
- 4The stuffing consistency is key. It should be moist enough to hold together but still crumbly. If it's too dry, it will be powdery; if too wet, it will be pasty.
- 5For a tangy twist, you can add a few drops of lemon juice to the stuffing mixture.
- 6Leftover stuffing can be sprinkled in the pan during the last few minutes of cooking to create a delicious crumbly masala.
Adapt it for your goals.
Healthier Method
For a lower-oil version, arrange the stuffed chilies on a baking sheet, brush lightly with oil, and bake at 180°C (350°F) for 15-20 minutes. Alternatively, cook them in an air fryer at 175°C (350°F) for 10-12 minutes, flipping halfway through.
Add NutsAdd Nuts
Incorporate 2 tablespoons of coarsely crushed roasted peanuts or sesame seeds into the besan stuffing for an added crunchy texture and nutty flavor.
Paneer & Potato FillingPaneer & Potato Filling
For a richer filling, mix in 1/4 cup of crumbled paneer or one small boiled and mashed potato with the besan masala.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (chickpea flour) is an excellent source of plant-based protein, which is crucial for building and repairing tissues, muscle maintenance, and overall body function.
Aids Digestion
The dish contains spices like hing (asafoetida) and saunf (fennel seeds), which are traditionally known to aid digestion, reduce gas, and prevent bloating.
Good Source of Fiber
Both besan and green chilies are good sources of dietary fiber. Fiber promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness, which can aid in weight management.
Metabolism Booster
Green chilies contain capsaicin, a compound that can provide a temporary boost to your metabolism, potentially helping your body burn calories more efficiently.
Frequently asked questions
It is moderately healthy. Besan provides plant-based protein and fiber, and the spices offer various benefits. However, since it is shallow-fried, it contains added oil. For a healthier alternative, consider baking or air-frying the chilies. It's best enjoyed in moderation as part of a balanced meal.