Spicy Peanut Stuffed Green Chillies Recipe – Authentic Indian Appetizer

Last Updated on 4 months by Neha Deshmukh

Spicy Peanut Stuffed Green Chillies

Hey everyone! Today, I’m sharing a recipe that’s a total crowd-pleaser in my family – Spicy Peanut Stuffed Green Chillies. These little guys are bursting with flavour, offering a delightful kick that’s seriously addictive. I first made these for a Diwali get-together, and they disappeared within minutes! They’re surprisingly easy to make, and perfect as a quick appetizer or a vibrant side dish. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just spicy; they’re a flavour explosion! The combination of the earthy peanut filling with the heat of the green chillies and the tang of aamchur is just incredible. Plus, they come together in under 15 minutes – perfect when you’re short on time but craving something special. They’re also wonderfully versatile; adjust the spice level to your liking, and they’re a guaranteed hit with everyone.

Ingredients

Here’s what you’ll need to make these fiery treats:

• 10 green chillies (less spice variety recommended)
• ?? cup peanut powder
• ?? tsp turmeric powder (about 1/2 tsp or 2g)
• ?? tsp Kashmiri red chilli powder (about 1-2 tsp or 5-10g – adjust to your spice preference)
• 1 tsp coriander powder (5g)
• ?? tsp cumin powder (about 1/2 tsp or 2g)
• 1 tsp garam masala (5g)
• 1 tsp aamchur (dry mango powder) (5g)
• ?? tsp fennel powder (about 1/2 tsp or 2g)
• Pinch of hing (asafoetida)
• ?? tsp salt (about 1/2 tsp or 3g – adjust to taste)
• 2 tbsp oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Peanut Powder: Roasting & Texture
Roasting the peanuts is essential for that lovely nutty flavour. I like to dry roast them until they’re fragrant and lightly golden. Then, pulse them in a blender or food processor to a coarse texture – you don’t want a super-fine powder, as some texture is nice in the filling. About 1 cup (120g) of peanut powder should be perfect.

Spice Blend: Regional Variations & Heat Levels
The spice blend is where you can really customize things! Kashmiri red chilli powder gives a beautiful colour and mild heat. Feel free to add more if you like it spicier. Different regions in India have their own variations – some add chaat masala or even a touch of dry ginger powder.

Aamchur (Dry Mango Powder): Flavor Profile & Substitutes
Aamchur adds a lovely tangy flavour that balances the spice. If you can’t find it, you can substitute with 1 tsp of lemon juice or a pinch of citric acid, but the flavour won’t be quite the same.

Hing (Asafoetida): Usage & Benefits
Don’t skip the hing! It adds a unique savoury flavour and aids digestion. A little goes a long way – seriously, just a pinch!

Green Chilli Variety: Spice Level Considerations
I recommend using a milder green chilli variety for stuffing, like the Bhavnagri or Guntur chillies. This allows the spice from the powder to shine without being overwhelmingly hot. Adjust the number of chillies based on your heat tolerance.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, prepare the peanut powder. Dry roast about 1 cup (120g) of peanuts until fragrant and golden. Let them cool, then remove the skins and blend to a coarse powder.
2. In a bowl, combine the peanut powder with turmeric (1/2 tsp or 2g), Kashmiri red chilli powder (1-2 tsp or 5-10g), coriander powder (1 tsp or 5g), cumin powder (1/2 tsp or 2g), garam masala (1 tsp or 5g), aamchur (1 tsp or 5g), fennel powder (1/2 tsp or 2g), a pinch of hing, and salt (1/2 tsp or 3g). Mix well.
3. Carefully slit the green chillies lengthwise, leaving one end intact. Gently remove the seeds using the back of a spoon. This is where things can get a little messy, so be careful!
4. Now, stuff each chilli with about 2-3 teaspoons of the peanut spice mixture. Don’t overstuff them, or they might burst while frying.
5. Heat the oil in a pan over medium heat. Arrange the stuffed chillies in a single layer.
6. Pan-fry for about 1 minute per side, until they start to blister and turn slightly crisp.
7. Add any remaining stuffing mixture to the pan and simmer for another minute, stirring constantly.
8. Serve immediately! These are best enjoyed hot and crispy.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Crispness
Make sure the oil is hot enough before adding the chillies. You want them to sizzle as soon as they hit the pan.

Adjusting Spice Levels
Taste the peanut mixture before stuffing the chillies and adjust the chilli powder and salt accordingly.

Preparing the Peanut Powder
Don’t over-blend the peanuts, or you’ll end up with peanut butter! A coarse texture is what you’re aiming for.

Stuffing the Chillies Efficiently
Using a small spoon or even a piping bag can make stuffing the chillies much easier.

Variations

Vegan Adaptation
This recipe is naturally vegan! Just double-check that your hing doesn’t contain any hidden animal products.

Gluten-Free Adaptation
This recipe is also naturally gluten-free.

Spice Level: Mild to Extra Spicy
My friend, Priya, loves things really hot, so she adds a pinch of cayenne pepper to the filling. Feel free to experiment!

Festival Adaptations: Diwali or Navratri Snack
These are a staple during Diwali in my family. They’re also a great Navratri snack, as they’re made with ingredients that are allowed during the fasting period.

Serving Suggestions

These stuffed chillies are fantastic on their own as an appetizer. They also pair beautifully with a cup of chai or as a side dish with dal and rice. My mom always serves them with a dollop of yogurt to cool things down!

Storage Instructions

Honestly, these are best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. They won’t be as crispy, but they’ll still be delicious. You can try reheating them in a dry pan or oven to crisp them up a bit.

FAQs

What type of green chillies are best for stuffing?
Milder varieties like Bhavnagri or Guntur chillies are ideal. They allow the spice from the filling to shine without being overpowering.

Can I make the peanut mixture ahead of time?
Absolutely! You can prepare the peanut mixture up to 2-3 days in advance and store it in an airtight container at room temperature.

How can I reduce the spiciness of this dish?
Use less Kashmiri red chilli powder, remove the seeds from the chillies thoroughly, and serve with a cooling side like yogurt.

What is a good substitute for Aamchur?
Lemon juice or a pinch of citric acid can be used as a substitute, but the flavour won’t be exactly the same.

Can these chillies be baked instead of fried?
Yes, you can! Preheat your oven to 180°C (350°F). Arrange the stuffed chillies on a baking sheet and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried ones, but still tasty.