Bhavnagari Chili Recipe- Stuffed Indian Chilies with Spicy Potato Filling

Last Updated on 2 months by Neha Deshmukh

Bhavnagari Chili Recipe – Stuffed Indian Chilies with Spicy Potato Filling

Hey everyone! If you’re anything like me, you absolutely love a good spicy snack, especially when the monsoon rains are rolling in. Today, I’m sharing a recipe that’s been a family favorite for years – Bhavnagari Chilies! These aren’t your average stuffed chilies; they’re bursting with flavor, a little bit of heat, and a whole lot of comfort. Trust me, once you try these, you’ll be hooked.

Why You’ll Love This Recipe

These Bhavnagari chilies are seriously addictive. The slightly sweet and spicy potato filling perfectly complements the mild heat of the chili itself. Plus, the crispy, golden batter gives them an incredible texture. They’re perfect as an evening snack with a cup of chai, or as a festive treat during celebrations. Honestly, they just make everything better!

Ingredients

Here’s what you’ll need to make these delicious stuffed chilies:

• 8-10 Thick (Bhavnagari) Chilies
• 6 medium Boiled Potatoes
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chilly Powder (adjust to your spice preference!)
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Dry Mango Powder (amchur)
• 1 teaspoon Chopped Coriander
• 2 teaspoons Oil (plus more for deep frying)
• Salt to taste
• 6 tablespoons Gram Flour (besan)
• 2 tablespoons Rice Flour
• 1 teaspoon Turmeric Powder
• 1 teaspoon Chili Powder
• A pinch of Asafoetida (hing)
• 1 teaspoon Carom Seeds (ajwain)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Bhavnagari Chilies: These are the stars of the show! They’re a bit thicker than your average chili and have a unique, slightly sweet flavor. They’re originally from the Bhavnagar region of Gujarat, India. Finding them can sometimes be tricky outside of India, but you can often find them at Indian grocery stores or online. They have a mild to medium heat level, which is perfect for stuffing.
• Potatoes: Use good quality potatoes that mash well. I prefer using Yukon Gold or similar varieties. You want a smooth, creamy texture for the filling.
• Spice Powders: Fresh spice powders are key! They really elevate the flavor. If yours have been sitting in the pantry for a while, it’s worth getting new ones.
• Amchur (Dry Mango Powder): This adds a lovely tangy flavor that balances the spice. Don’t skip it!
• Asafoetida (Hing): A little goes a long way! It adds a unique savory depth to the batter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently wash and pat the Bhavnagari chilies dry. It’s important to keep the stems intact. Carefully make a vertical slit on one side of each chili and gently remove the seeds. Pro tip: Wear gloves when handling chilies to avoid any irritation!
2. Next, peel and boil your potatoes until they’re nice and soft. Once cooled, mash them until completely smooth – no lumps allowed!
3. In a pan, heat 2 teaspoons of oil. Add the turmeric powder, followed by the mashed potatoes, red chilly powder, coriander powder, cumin powder, dry mango powder, chopped coriander, and salt. Mix everything really well and let it cool completely.
4. Now for the fun part – stuffing! Generously stuff each chili with the potato mixture, making sure to fill them right up to the top. Don’t be shy!
5. Time for the batter. In a bowl, combine the gram flour, rice flour, turmeric powder, chili powder, asafoetida, carom seeds, and salt. Gradually add water, mixing until you get a thick, smooth batter. Stir in 2 tablespoons of hot oil – this helps create a light and crispy coating.
6. Dip each stuffed chili into the batter, ensuring it’s fully coated.
7. Heat oil for deep frying in a pan over medium heat. Carefully drop the battered chilies into the hot oil and fry until they’re golden brown and crispy.
8. Remove the fried chilies and place them on a paper towel-lined plate to drain any excess oil.

Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make these Bhavnagari chilies perfect every time:

• Deseeding Chilies: The gloves are a must! Also, a small, sharp knife works best for making the slit and removing the seeds.
• Batter Consistency: You want a batter that coats the chilies nicely without being too thick or too runny. If it’s too thick, add a little more water. If it’s too runny, add a little more gram flour.
• Frying to Perfection: Don’t overcrowd the pan when frying. Fry in batches to ensure the chilies cook evenly and get nice and crispy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your asafoetida, as some brands may contain wheat.
• Gluten-Free Adaptation: Simply use a gluten-free flour blend in place of the rice flour.
• Spice Level Adjustment: If you like it mild, reduce the amount of red chili powder. For a real kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a tiny bit of green chili paste to the potato filling for extra heat.
• Festival Adaptations: These are especially popular during Diwali and Ganesh Chaturthi. They’re a perfect festive snack to share with family and friends.

Serving Suggestions

These are fantastic on their own, but even better with a dipping sauce! I love serving them with:

• Mint-Coriander Chutney
• Sweet Tamarind Chutney
• A dollop of plain yogurt

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. They will lose some of their crispness, but still taste delicious!

FAQs

Let’s answer some common questions:

1. What are Bhavnagari chilies and where can I find them?

Bhavnagari chilies are a type of chili originating from Gujarat, India. They’re known for their mild heat and slightly sweet flavor. You can usually find them at Indian grocery stores or online.

2. Can I use other types of chilies if Bhavnagari chilies are unavailable?

You can substitute with other mild to medium-heat chilies like Anaheim peppers or Poblano peppers, but the flavor won’t be exactly the same.

3. How do I adjust the spice level of this recipe?

Adjust the amount of red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.

4. Can these stuffed chilies be made ahead of time?

You can prepare the potato filling and stuff the chilies ahead of time. Store them in the refrigerator until ready to fry.

5. What is the best chutney or sauce to serve with Bhavnagari chilies?

Mint-Coriander Chutney and Sweet Tamarind Chutney are classic pairings. Yogurt also works well!

6. How can I prevent the chilies from bursting while frying?

Make sure the chilies are well-stuffed but not overstuffed. Also, maintain a medium heat while frying and don’t overcrowd the pan.

Enjoy making these Bhavnagari Chilies! I hope they bring as much joy to your kitchen as they do to mine. Let me know in the comments how they turn out!