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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
Prepare the Green Chillies
Roast Besan and Prepare Stuffing
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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.
This rajasthani recipe takes 35 minutes to prepare and yields 4 servings. At 217.29 calories per serving with 4.94g of protein, it's a moderately challenging recipe perfect for side or lunch or dinner.
Stuff the Chillies
Shallow-Fry the Stuffed Chillies
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.
Incorporate 2 tablespoons of coarsely crushed roasted peanuts or sesame seeds into the besan stuffing for an added crunchy texture and nutty flavor.
For a richer filling, mix in 1/4 cup of crumbled paneer or one small boiled and mashed potato with the besan masala.
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.
The dish contains spices like hing (asafoetida) and saunf (fennel seeds), which are traditionally known to aid digestion, reduce gas, and prevent bloating.
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.
Green chilies contain capsaicin, a compound that can provide a temporary boost to your metabolism, potentially helping your body burn calories more efficiently.
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.
A typical serving of two stuffed chilies contains approximately 150-180 calories. The exact count can vary depending on the size of the chilies and the amount of oil absorbed during frying.
The best chilies are large, thick-walled, and mildly spicy. Bhavnagri mirch from India is traditional. Good substitutes include banana peppers, Anaheim peppers, or large, light green jalapeños.
To significantly reduce the heat, thoroughly remove all seeds and the white pith from inside the chilies. You can also reduce or omit the red chilli powder in the stuffing.
If your stuffing is too dry and won't hold together, sprinkle a little more water, about half a teaspoon at a time, and mix until it reaches a moist, crumbly consistency. Be careful not to add too much water, or it will become a paste.
Store any leftover stuffed chilies in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a pan over low heat for a few minutes or microwave them until heated through.