Masala Fried Chillies
Crispy, tangy, and mildly spicy green chillies stuffed with a flavorful mix of besan and traditional Rajasthani spices. A perfect side dish to elevate any Indian meal, especially dal and rice.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Chillies
- b.Rinse the green chillies well and pat them completely dry with a clean cloth. Any moisture can cause splattering in hot oil.
- c.Using a small knife, make a lengthwise slit on one side of each chilli, from just below the stem to the tip. Ensure you don't cut all the way through to the other side.
- d.If you prefer a milder taste, gently scrape out the seeds and white membrane from the inside using the back of a small spoon or the tip of the knife. Set the prepared chillies aside.
- 2
Step 2
- a.Create the Masala Stuffing
- b.In a medium mixing bowl, combine the besan, coriander powder, fennel powder, amchur powder, turmeric powder, red chilli powder (if using), asafoetida, and salt.
- c.Whisk the dry ingredients together until they are evenly mixed.
- d.Add 1 tablespoon of mustard oil to the dry spice mix. Using your fingertips, rub the oil into the flour and spices until the mixture resembles wet sand or coarse breadcrumbs. This step is crucial for cooking the besan properly and preventing a raw taste.
- 3
Step 3
- a.Stuff the Chillies
- b.Hold a prepared chilli and gently open the slit.
- c.Carefully spoon the masala mixture into the cavity, pressing it in firmly but gently. Avoid overstuffing, as the filling can spill out during frying.
- d.Repeat the process for all the chillies. If there is any leftover masala, you can sprinkle it over the chillies while they are cooking.
- 4
Step 4
- a.Shallow Fry the Stuffed Chillies
- b.Heat the remaining 3 tablespoons of mustard oil in a wide, heavy-bottomed pan or skillet over a medium-low flame. The oil should be hot but not smoking.
- c.Carefully arrange the stuffed chillies in the pan in a single layer, ensuring they don't overlap.
- d.Cover the pan with a lid and cook on low heat for 5-7 minutes. This allows the chillies to soften and cook in the steam.
- e.Remove the lid and gently turn each chilli using tongs. You should see blisters forming on the skin.
- f.Continue to cook uncovered for another 6-8 minutes, turning the chillies every 2 minutes, until all sides are evenly blistered, golden-brown, and the besan stuffing is fragrant and cooked through.
- 5
Step 5
- a.Serve
- b.Once cooked, transfer the masala fried chillies to a serving dish.
- c.Just before serving, squeeze fresh lemon juice over the top for a final burst of tangy flavor.
- d.Serve hot as an accompaniment to dal-rice, kadhi-chawal, or with rotis and parathas.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Select light green, plump, and straight chillies like Bhavnagri or banana peppers, as they are milder and easier to stuff.
- 2Always cook on a low to medium-low flame to ensure the besan stuffing cooks thoroughly without burning the chilli skin.
- 3If the stuffing mixture feels too dry, add a few drops of water or another teaspoon of oil to help it bind.
- 4For an authentic Rajasthani flavor, use mustard oil. Heat it until it's lightly smoking and then let it cool slightly before using to mellow its pungent flavor.
- 5Press the slit gently after stuffing to help seal the masala inside before placing the chillies in the pan.
Adapt it for your goals.
Stuffing Addition
Add 2 tablespoons of coarsely crushed roasted peanuts or white sesame seeds to the stuffing for extra crunch and nutty flavor.
Flavor BalanceFlavor Balance
Add 1/2 teaspoon of sugar or a small piece of jaggery to the masala mix to balance the tangy and spicy flavors.
Cooking MethodCooking Method
For a healthier version, arrange the stuffed chillies in an air fryer basket, spray with a little oil, and air fry at 180°C (350°F) for 10-12 minutes, flipping halfway through, until tender and golden.
Spice MixSpice Mix
Incorporate 1/2 teaspoon of garam masala or chaat masala into the stuffing for a different flavor profile.
Why this is on our healthy list.
Aids Digestion
The combination of besan (high in fiber) and spices like fennel and asafoetida can help promote healthy digestion and prevent bloating.
Rich in Vitamin C
Green chillies are an excellent source of Vitamin C, a powerful antioxidant that boosts the immune system and promotes skin health.
Metabolism Booster
Capsaicin, the compound that gives chillies their heat, is known to temporarily boost metabolism, which can aid in weight management.
Anti-inflammatory Properties
Spices like turmeric contain curcumin, a compound with potent anti-inflammatory effects that can help reduce inflammation in the body.
Frequently asked questions
The best chillies are large, thick-fleshed, and mild. Bhavnagri chillies are traditional for this Rajasthani dish. You can also use banana peppers or Anaheim peppers as excellent substitutes.