Besan Stuffed Green Chilli Fry
Large green chillies are slit, filled with a spiced besan mixture, then pan-fried until tender and lightly blistered. It makes a bold, savory side that pairs especially well with dal, roti, or a simple rice meal.
For 4 servings
- prep · ~5 min
Prepare the green chillies.
1.Wash and dry the green chillies well.2.Slit each chilli lengthwise without cutting all the way through.3.Remove some of the seeds if you want a slightly milder fry.TIPDry chillies fry better and blister nicely without sputtering too much. - saute · ~6 min
Make the besan stuffing.
1.Heat 1 tbsp oil in a small pan over low to medium heat.2.Add cumin seeds, fennel seeds, and asafoetida; cook for 20 seconds until fragrant.3.Add chickpea flour and roast, stirring often, until it smells nutty and turns slightly deeper in color, 3 to 4 minutes.4.Add turmeric powder, red chili powder, coriander powder, dry mango powder, and salt; mix well for 20 seconds.5.Turn off the heat, add lemon juice, and mix until the stuffing holds together lightly.TIPKeep the heat low while roasting besan so it cooks through without turning bitter. - assemble · ~4 min
Stuff the green chillies.
Let the besan mixture cool just enough to handle. Divide it evenly and fill each slit chilli, pressing gently so the stuffing stays in place.
- fry · ~10 min
Pan-fry the stuffed chillies.
1.Heat the remaining 1 tbsp oil in a wide pan over medium heat.2.Place the stuffed chillies in a single layer and cook for 2 minutes.3.Turn them gently and fry on all sides until the skins blister and the chillies turn tender, 6 to 8 minutes total.4.Cover the pan for 1 to 2 minutes if needed to soften the chillies further.TIPTurn the chillies gently with tongs or a spoon so the stuffing does not spill out. - serve
Serve hot.
Serve the besan stuffed green chilli fry hot as a spicy side with roti, dal-rice, or a simple thali.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose thick, mild bhavnagri-style chillies so they soften before the besan overbrowns.
- 2Dry the slit chillies completely before frying to prevent oil splatter and help blistering.
- 3Roast the besan only until nutty and slightly darker; over-roasting can make the stuffing taste bitter.
- 4Let the stuffing cool briefly before filling, or the warm mixture can crumble and fall out.
- 5Pack the filling lightly rather than tightly so it stays inside but still cooks through evenly.
- 6Fry in a single layer and turn with tongs from the uncut side to keep the stuffing intact.
- 7If the chillies char too fast, cover for a minute to steam-soften them without adding extra oil.
Adapt it for your goals.
Low-oil
Cook the stuffed chillies in a covered nonstick pan with less oil, then uncover at the end to lightly blister them.
jainJain
Skip the asafoetida if needed and use only cumin, fennel, coriander, and amchur for a clean, spice-forward stuffing.
extra tangyExtra-tangy
Increase the dry mango powder slightly or finish with a few drops of lemon juice after frying for a sharper side dish.
peanut besanPeanut-besan
Mix a little roasted peanut powder into the besan filling for richer texture and a more Maharashtrian-style flavor.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein and makes this spicy side more satisfying than a plain chilli fry.
Fiber From Chickpeas and Chillies
Besan and green chillies both contribute fiber, which helps make the dish filling when served with roti or dal-rice.
Lighter Than Deep-Fried Sides
Because the chillies are pan-fried with a small amount of oil, this dish stays lighter than batter-fried snacks.
Frequently asked questions
Use large, mild green chillies with enough space for stuffing, such as bhavnagri-style peppers. Very thin or very hot chillies are harder to fill and can overpower the dish.
