How do I make this less spicy?

Remove most of the seeds and inner ribs after slitting, and choose mild large chilies rather than small hot varieties.

Why is my stuffing falling out while frying?

The mixture is likely too dry or too loose, or the chilies are being turned too roughly. Make the stuffing moist and crumbly, pack it gently, and turn with tongs.

Can I make mirchi fry ahead of time?

Yes, you can stuff the chilies a few hours ahead and refrigerate them. Fry them just before serving so the skins stay blistered and the filling stays toasty.

How do I know when the chilies are done?

They should have blistered skin with a few charred spots, and the chili body should feel soft when turned, not raw or rigid.

Can I store and reheat leftovers?

Yes, refrigerate leftovers in an airtight container for up to 2 days and reheat in a pan on low heat to bring back some of the texture.

Home / Recipes / indian / Mirchi Fry

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Mirchi Fry

RATING

4.6/5(98)

TASTE SCORE

7/10

Slit green chilies are lightly stuffed with tangy spices, then pan-fried until blistered and soft. This simple Indian side brings smoky heat, a little crunch, and bold flavor to any everyday meal.

PREP

10m

COOK

12m

SERVES

1 PIECE

58 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Prepare the chilies.
1.Wash the green chilies well and pat them completely dry.
2.Make one slit along the length of each chili without cutting all the way through.
3.Remove some seeds if you want the fry a little less hot.
TIPDry chilies blister better in the pan and help prevent oil splatter.
mix · ~4 min
Make the stuffing.
1.In a small bowl, mix chickpea flour, crushed peanuts, coriander powder, dry mango powder, turmeric powder, red chili powder, salt, and lemon juice.
2.Rub the mixture together until it looks moist and crumbly.
3.Stuff this mixture evenly into each slit chili.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and asafoetida, then cook for a few seconds until fragrant.
TIPKeep the heat medium so the spices bloom without burning.
fry · ~10 min
Pan-fry the stuffed chilies.
1.Place the stuffed chilies in the pan in a single layer.
2.Cook them on medium-low heat, turning gently every 2 minutes.
3.Fry until the skins are blistered and the chilies turn soft, about 8 to 10 minutes.
4.Cook any loose stuffing in the pan until lightly toasted, then spoon it over the chilies.
TIPDo not crowd the pan, or the chilies will steam instead of fry.
serve
Serve the mirchi fry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose broad, light-green chilies like bhavnagri so the stuffing fits well and the heat stays manageable.
2
Pat the chilies fully dry before frying; any surface moisture will make the oil spit and soften the blistering.
3
If the stuffing feels too wet from lemon juice, add a little extra besan so it stays packed inside the slit.
4
Fry on medium-low heat so the chili flesh softens before the skin scorches and the besan turns bitter.
5
Turn the chilies with tongs, not a spoon, to keep the slit closed and prevent the peanut filling from falling out.
6
Toast the loose masala in the pan at the end and spoon it over the chilies for extra crunch and flavor.
7
These can be stuffed a few hours ahead and refrigerated; fry just before serving for the best texture.