Spicy Bhavnagri Chili Recipe- Potato Stuffed & Crispy Fried

Last Updated on 2 months by Neha Deshmukh

Spicy Bhavnagri Chili Recipe – Potato Stuffed & Crispy Fried

Introduction

Oh, these Bhavnagri chilies! They’re a little bit special, aren’t they? I remember the first time my nani (grandmother) made these for me – the perfect balance of spice and savory, with a satisfying crunch. They were an instant hit, and I’ve been recreating her recipe ever since. Today, I’m so excited to share this family favorite with you. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This recipe isn’t just about chilies; it’s about a delightful experience. The mild heat of the Bhavnagri chili, perfectly balanced by the spiced potato filling and crispy batter, is simply irresistible. It’s a fantastic snack, appetizer, or even a side dish. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking.

Ingredients

Here’s what you’ll need to create this magic:

• 8-9 Bhavnagri chilies
• 4 medium potatoes (about 500g)
• 1 green chili, finely chopped
• 2 tablespoons chopped coriander leaves (about 10g)
• ½ teaspoon crushed fennel seeds
• ½ teaspoon coriander powder
• ½ teaspoon dried mango powder (amchur)
• ½ teaspoon cumin powder
• ½ teaspoon red chili powder
• 1 cup gram flour (besan) (about 120g)
• ¼ teaspoon red chili powder (for batter)
• 1 pinch asafoetida (hing)
• ½ cup + 2 tablespoons water (approximately 180ml)
• Salt to taste
• As needed oil for deep frying

Ingredient Notes

Let’s talk ingredients!

• Bhavnagri Chilies: These are the stars of the show. Originating from Gujarat, India, they have a unique fruity flavor and a mild to moderate heat. They can sometimes be tricky to find outside of India, but specialty Indian grocery stores are your best bet. Don’t worry, I’ll cover substitutions later!
• Amchur (Dried Mango Powder): This adds a lovely tangy flavor to the potato filling. It’s a staple in North Indian cuisine and really brightens up the dish.
• Hing (Asafoetida): Don’t let the smell scare you! A tiny pinch of hing adds a wonderful savory depth to the batter. It’s often used in Indian cooking to aid digestion, too. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently rinse and slit the Bhavnagri chilies lengthwise. Carefully remove the seeds and pith – this helps reduce the heat. Pat them dry with a paper towel.
2. Next, boil the potatoes until they’re tender. You should be able to easily pierce them with a fork. Peel them while they’re still warm and mash them until smooth.
3. Now for the flavorful part! In a bowl, combine the mashed potatoes with the chopped green chili, coriander leaves, fennel seeds, coriander powder, amchur, cumin powder, red chili powder, and salt. Mix everything well.
4. Time to stuff those chilies! Generously fill each chili with the spiced potato mixture. Don’t be shy!
5. Let’s make the batter. In another bowl, whisk together the gram flour, red chili powder (for the batter), asafoetida, salt, and water. Add water gradually until you get a smooth, medium-thick consistency. It shouldn’t be too runny.
6. Heat oil in a pan over medium heat. Dip each stuffed chili into the batter, making sure it’s evenly coated.
7. Carefully drop the battered chilies into the hot oil and deep-fry until they turn golden brown and crispy.
8. Remove the fried chilies and place them on paper towels to drain any excess oil.
9. Serve immediately and enjoy!

Expert Tips

• Make sure the oil is hot enough before frying. This ensures the chilies get crispy and don’t absorb too much oil.
• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• Patting the chilies dry before stuffing is crucial for a crispy result.

Variations

• Sweet & Spicy: Add a pinch of sugar to the potato filling for a sweet and spicy kick. My friend, Priya, swears by this!
• Cheese Filling: For a richer filling, add some grated paneer (Indian cheese) to the potato mixture.
• Different Chilies: Experiment with other types of chilies, like Jalapeños, for a different flavor profile.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use for frying is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free, as gram flour (besan) is a gluten-free flour.

Spice Level Adjustment (Mild to Extra Spicy)

• Mild: Remove the seeds and pith from the chilies completely. Reduce the amount of red chili powder in both the filling and the batter.
• Extra Spicy: Leave some of the seeds in the chilies. Add more red chili powder to the filling and batter. You can also add a pinch of cayenne pepper.

Festival Adaptations (Diwali or Janmashtami snack)

These chilies are a popular snack during Diwali and Janmashtami. They’re perfect for festive gatherings and celebrations!

Serving Suggestions

Serve these spicy Bhavnagri chilies hot with your favorite chutney (mint-coriander chutney is a classic!), ketchup, or even a dollop of yogurt to cool things down.

Storage Instructions

These are best enjoyed fresh! However, you can store leftovers in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but still taste delicious. Reheat in a preheated oven or air fryer to restore some of the crispness.

FAQs

What are Bhavnagri chilies and where can I find them?

Bhavnagri chilies are a type of chili pepper from Gujarat, India, known for their fruity flavor and mild to moderate heat. You can find them at specialty Indian grocery stores or online.

Can I use other types of chilies if Bhavnagri chilies are unavailable?

Yes, you can! Jalapeños or Serrano peppers are good substitutes, but keep in mind they have a different heat level. Adjust the amount of chili powder accordingly.

How can I adjust the spice level of this recipe?

You can adjust the spice level by removing or leaving in the seeds of the chilies, and by adjusting the amount of red chili powder used.

Can I make the potato stuffing ahead of time?

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

What is the best way to ensure the chilies are crispy and not soggy?

Make sure the chilies are patted dry before stuffing, the oil is hot enough, and you don’t overcrowd the pan when frying.

How do I store leftover stuffed chilies?

Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in an oven or air fryer to regain crispness.