Masala Fried Chillies
Large green chillies slit, lightly stuffed with a tangy spiced gram flour mix, then pan-fried until blistered and tender. This bold Indian side adds heat, crunch, and a punchy masala flavor to simple meals.
For 4 servings
- prep · ~4 min
Prepare the chillies.
1.Wash and dry the green chillies well.2.Slit each chilli lengthwise without cutting it into two pieces.3.Shake out some of the seeds if you want the heat a little milder.TIPDry chillies fry better and blister instead of steaming in the pan. - mix · ~3 min
Make the masala stuffing.
1.Add chickpea flour, fennel seeds, coriander powder, cumin powder, turmeric powder, dry mango powder, and salt to a bowl.2.Mix well with your fingers to break any lumps.3.Stuff this masala lightly into each slit chilli. - fry · ~10 min
Pan-fry the stuffed chillies.
1.Heat oil in a flat pan over low to medium heat.2.Place the stuffed chillies in a single layer.3.Turn them every 2 to 3 minutes so they cook evenly and the skin blisters on all sides.4.Cook until the chillies soften and the masala smells toasty.TIPKeep the heat moderate so the gram flour cooks through without burning. - serve
Serve the masala fried chillies hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose thick, longer green chillies so the slit can hold the dry besan masala without spilling out.
- 2Pat the chillies completely dry before stuffing, or the gram flour mixture can turn pasty instead of toasty.
- 3Do not overstuff the slit; a thin layer of masala cooks through better and stays inside while turning.
- 4Keep the pan on low-medium heat so the besan roasts gradually and does not taste raw or burn in spots.
- 5Turn the chillies gently with tongs every few minutes to blister the skin evenly without tearing them open.
- 6If the masala seems too dry after cooking, add a tiny pinch more amchur right at the end for a fresher tang.
- 7These are best eaten hot, but leftovers can be reheated briefly in a dry pan to bring back the roasted aroma.
Adapt it for your goals.
Low-oil
Use a well-seasoned nonstick or cast-iron pan and brush the chillies lightly with oil instead of adding the full amount.
jainJain
This recipe is naturally Jain-friendly as written; just double-check the spice powders are pure and free from added ingredients.
extra tangyExtra-tangy
Increase the amchur slightly for a sharper, chaat-style finish that pairs especially well with dal-rice or curd rice.
milderMilder
Remove more seeds and use larger, less-hot chillies to keep the masala flavor prominent without intense heat.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds some plant protein and makes the stuffing more satisfying than plain fried chillies.
Spice-Rich and Aromatic
Fennel, coriander, cumin, and turmeric bring flavor depth, so the dish tastes bold without needing heavy sauces.
Lightly Pan-Fried
Because the chillies are pan-fried rather than deep-fried, the dish stays relatively lighter while still tasting rich and roasted.
Frequently asked questions
Stuff the slit lightly, not tightly, and place the chillies slit-side up first. Turn them carefully with tongs once the skin starts to blister.
