Stuffed Fried Green Chillies
Large green chillies are slit, filled with a tangy spiced gram flour mixture, then pan-fried until blistered outside and tender inside. A classic Indian side that brings heat, crunch, and bold flavor in small portions.
For 8 servings
- prep · ~5 min
Prepare the green chillies.
1.Wash and dry the green chillies well.2.Slit each chili lengthwise, keeping the stem end intact.3.Remove some of the seeds if you want a slightly milder heat.TIPDry chillies fry better and blister instead of steaming in the pan. - saute · ~6 min
Make the stuffing.
1.Heat 1 tbsp oil in a small pan over low heat.2.Add fennel seeds and asafoetida and cook for 20 seconds.3.Add chickpea flour and roast, stirring, until it smells nutty and turns lightly golden.4.Add coriander powder, cumin powder, turmeric powder, red chili powder, dry mango powder, and salt.5.Mix well and cook for 30 seconds more, then take off the heat.TIPKeep the heat low while roasting the chickpea flour so it cooks through without burning. - assemble
Stuff the chillies.
Let the stuffing cool slightly, then fill each slit green chili with enough mixture to pack it snugly without overfilling. Press the edges 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-low heat.2.Place the stuffed chillies in a single layer.3.Cook, turning every 2 to 3 minutes, until the skins are blistered and the chillies are tender.4.Cook for a final minute on low heat so the stuffing sets nicely.TIPUse medium-low heat so the chillies soften before the stuffing darkens too much. - serve
Serve the stuffed fried green chillies hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose broad bhavnagri-style chillies so the besan filling fits easily and cooks evenly.
- 2Dry the chillies thoroughly after washing; any surface moisture will make them steam instead of blister.
- 3Roast the chickpea flour only on low heat until nutty and pale golden, or the stuffing can taste raw or bitter.
- 4Let the stuffing cool a little before filling so it packs tightly and does not fall out in the pan.
- 5Do not overstuff the slit chillies; a snug, thin layer holds better during turning.
- 6Turn the chillies gently with tongs every few minutes so the skin blisters without spilling the filling.
- 7Leftovers reheat best in a skillet on low heat, not the microwave, to keep the stuffing dry and fragrant.
Adapt it for your goals.
Jain
Skip asafoetida if it contains wheat or unwanted additives and rely on extra fennel and amchur for aroma and tang.
low oilLow-oil
Brush the stuffed chillies lightly with oil and cook in an air fryer or covered skillet for a lighter version with less pan oil.
spicierSpicier
Keep more seeds in the chillies and add a bit more red chili powder if you want a sharper heat.
peanut besanPeanut-besan
Mix a little crushed roasted peanut into the stuffing for extra richness and texture, a popular Gujarati-style touch.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds satisfying plant protein and makes this small side more filling than a plain fried chili.
Fiber From Besan and Chillies
The besan and green chillies contribute fiber, which supports satiety and makes the dish feel substantial in small portions.
Antioxidant-Rich Spices
Turmeric, cumin, coriander, fennel, and green chillies bring flavorful plant compounds along with the bold seasoning.
Frequently asked questions
Use large, mild Indian green chillies such as bhavnagri. They are easier to stuff and give flavor without overwhelming heat.
