Kantola Stuffed Recipe – Peanut & Kashmiri Chilli Indian Snack

Last Updated on 4 months by Neha Deshmukh

Kantola Stuffed Recipe – Peanut & Kashmiri Chilli Indian Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a unique and flavourful snack. Today, I’m sharing a recipe that’s been a family favourite for years – stuffed Kantola! It’s a little bit different, a little bit special, and absolutely bursting with taste. Trust me, once you try these, you’ll be hooked.

Why You’ll Love This Recipe

This Kantola stuffed recipe is more than just a snack; it’s a little piece of Indian culinary heritage. The slightly bitter Kantola, perfectly balanced by a spicy, nutty peanut filling, is a flavour combination you won’t soon forget. It’s perfect for a rainy day treat, a festive offering, or just when you’re craving something a little different. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious stuffed Kantola:

• 10-15 Kantola or Teasel Gourd/Desi Karela
• 8 Kashmiri chillies
• 2 tsp Coriander seeds
• 2 tsp Garam masala
• 0.5 tsp Turmeric powder
• 200g Peanuts
• 0.5 tsp Asafoetida/Hing
• 7-8 Garlic cloves
• 2 tbsp Sugar
• Salt to taste
• Vegetable oil for frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Kantola/Teasel Gourd (Desi Karela) – Regional Variations & Selection

Kantola, also known as Teasel Gourd or Desi Karela, is a unique vegetable. It looks a bit like a spiky cucumber! You can usually find it at Indian grocery stores or farmers’ markets, especially during the monsoon season. Look for firm, bright green Kantola with healthy spikes.

Kashmiri Chillies – Heat Level & Colour Impact

Kashmiri chillies are key to that beautiful red colour and mild heat. They add a lovely flavour without being overwhelmingly spicy. If you can’t find them, you can substitute with other dried red chillies, but be mindful of the heat level!

Peanuts – Roasting for Enhanced Flavour

I always use raw peanuts for this recipe. Roasting them yourself gives you so much more control over the flavour. A quick dry roast in a pan really brings out their nuttiness.

Asafoetida (Hing) – Digestive Benefits & Usage

Don’t skip the asafoetida (hing)! It might smell a little funky on its own, but it adds a wonderful savoury depth to the stuffing and is also great for digestion. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your Kantola a good wash. Then, carefully make lengthwise slits in each one, being careful not to cut all the way through. We want to create little pockets for our delicious stuffing.
2. Now, rub a generous pinch of salt inside each slit. This helps draw out some of the bitterness.
3. Pop the Kantola into a pot of hot, boiling water and parboil them for about 5 minutes. This softens them up nicely. Drain and let them cool completely.
4. While the Kantola are cooling, let’s make the stuffing. In a mixer grinder, combine the peanuts, Kashmiri chillies, coriander seeds, garam masala, turmeric, asafoetida, garlic, sugar, and salt. Grind it all up into a coarse mixture – you don’t want it to be a smooth paste.
5. Once the Kantola are cool enough to handle, carefully stuff each one with the peanut mixture. You can use a small spoon or your fingers. If you’re worried about the stuffing spilling out, you can secure the slits with a little kitchen thread.
6. Heat up some vegetable oil in a shallow pan over medium heat. Gently place the stuffed Kantola in the hot oil, making sure not to overcrowd the pan.
7. Fry them in batches for about 7-8 minutes per batch, turning occasionally, until they’re golden brown and crispy.
8. Remove the fried Kantola and place them on a paper towel-lined plate to drain any excess oil.

Serve hot and enjoy!

Expert Tips

• Don’t skip the parboiling step! It really helps soften the Kantola and makes them more enjoyable to eat.
• Make sure the oil is hot enough before adding the Kantola. This will help them get crispy and prevent them from absorbing too much oil.
• Fry in batches to maintain the oil temperature.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida (hing) as some brands may contain wheat flour.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or a few more Kashmiri chillies. For a milder flavour, remove the seeds from the chillies before grinding.
• Monsoon Season Special – Perfect Rainy Day Snack: This is the snack to enjoy with a hot cup of chai on a rainy day. It’s a classic monsoon comfort food.
• Festival Adaptation – Janmashtami or Ganesh Chaturthi Offering: My grandmother always made these during Janmashtami and Ganesh Chaturthi as an offering to the gods. They’re considered auspicious!

Serving Suggestions

These stuffed Kantola are delicious on their own as a snack. They also make a fantastic side dish with dal and rice. I love serving them with a dollop of plain yogurt to cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or in the oven to restore their crispiness.

FAQs

Let’s answer some common questions:

What is Kantola and where can I find it?

Kantola is a unique Indian gourd, also known as Teasel Gourd or Desi Karela. You can usually find it at Indian grocery stores or farmers’ markets, especially during the monsoon season.

Can I use bitter gourd (Karela) as a substitute for Kantola?

While you can use bitter gourd (Karela), the flavour will be quite different. Kantola is milder and less bitter. If using Karela, make sure to de-bitter it thoroughly by salting and rinsing it multiple times.

How can I adjust the spice level of this recipe?

Adjust the number of Kashmiri chillies or add a pinch of cayenne pepper for more heat. Remove the seeds from the chillies for a milder flavour.

Can I make the stuffing ahead of time?

Absolutely! You can make the stuffing a day or two in advance and store it in the refrigerator.

What is the best way to fry the stuffed Kantola to ensure they are cooked through but not soggy?

Make sure the oil is hot enough and don’t overcrowd the pan. Fry in batches and drain on paper towels.

How do I know if the Kantola is perfectly parboiled?

The Kantola should be slightly softened but still hold its shape. You should be able to pierce it easily with a fork.