Stuffed Green Chili Recipe- Besan & Spice Filled Indian Appetizer

Last Updated on 2 months by Neha Deshmukh

Stuffed Green Chili Recipe – Besan & Spice Filled Indian Appetizer

Hey everyone! If you’re anything like me, you love a good spicy kick with your meals. And these Stuffed Green Chilies? They’re seriously addictive. I first made these for a Diwali get-together, and they disappeared within minutes! They’re surprisingly easy to make, packed with flavour, and a fantastic appetizer or side dish. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just spicy – they’re a flavour explosion! The slightly bitter green chili is perfectly balanced by the warm, earthy besan (gram flour) and a tangy spice blend. They’re crispy on the outside, soft on the inside, and utterly irresistible. Plus, they come together in under 30 minutes – perfect for a quick snack or when you’re entertaining.

Ingredients

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

• 2 tbsp oil
• ?? cup besan (gram flour) – about 100g
• ?? tsp turmeric powder – about ½ tsp
• 1 tsp chilli powder (adjust to taste)
• ?? tsp cumin powder – about ½ tsp
• ?? tsp coriander powder – about 1 tsp
• ?? tsp garam masala – about ½ tsp
• Pinch of hing (asafoetida)
• ?? tsp salt (to taste) – about ¾ tsp
• 1 tsp aamchur (dried mango powder)
• 5 green chilies
• 2 tbsp oil
• 1 tsp cumin seeds
• 5 cloves garlic, crushed
• ?? onion, finely sliced – about ½ medium onion
• 2 tbsp chopped coriander leaves, for garnish

Ingredient Notes

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

• Besan (Gram Flour): This is the star of the stuffing! Besan is made from ground chickpeas and is a staple in Indian cooking. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets. There are different types – fine and coarse. I prefer the fine variety for this recipe as it gives a smoother texture.
• Aamchur (Dried Mango Powder): Don’t skip this! Aamchur adds a wonderful tangy flavour that really brightens up the dish. It’s a fantastic citrus alternative, especially if you don’t have lemons or limes on hand.
• Hing (Asafoetida): A little goes a long way with hing! It has a pungent aroma in its raw form, but when cooked, it adds a lovely savoury depth. It’s also known for its digestive properties – a bonus when you’re enjoying something spicy!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat 2 tbsp oil in a pan over medium-low heat. Add the besan and roast it, stirring constantly, until it turns golden and smells wonderfully aromatic. This usually takes about 5-7 minutes. Be patient and don’t let it burn!
2. Transfer the roasted besan to a bowl and let it cool completely. Once cooled, mix in the turmeric, chilli powder, cumin powder, coriander powder, garam masala, hing, salt, and aamchur. Mix well – this is your flavourful stuffing!
3. Now for the chilies! Carefully slit the green chilies lengthwise, creating a pocket. If you’re sensitive to spice, remove the seeds. Generously stuff each chili with the besan mixture. Don’t be shy!
4. Heat another 2 tbsp oil in a separate pan. Add the cumin seeds and crushed garlic. Let them sizzle for a few seconds until fragrant. Then, add the sliced onion and sauté until it’s softened and golden brown.
5. Add the stuffed chilies to the pan and fry for about 2 minutes, turning gently. Then, cover the pan and simmer for 5 minutes, or until the chilies soften. Stir occasionally to prevent sticking.
6. Mix in any leftover besan masala into the pan. Cook for another 3 minutes, ensuring everything is well combined and heated through.
7. Garnish with chopped coriander leaves. Serve hot with roti, rice, or even as a standalone snack!

Expert Tips

• Don’t overcrowd the pan: Fry the chilies in batches if necessary to ensure they cook evenly.
• Adjust the spice: Feel free to add more or less chilli powder depending on your preference.
• Low and slow: Roasting the besan on low heat is key to developing its flavour without burning it.

Variations

• Vegan Adaptation: Simply ensure you’re using a plant-based oil for frying.
• Gluten-Free: Besan is naturally gluten-free, but always double-check the packaging to ensure there’s no cross-contamination if you have a severe allergy.
• Spice Level: My friend, Priya, loves to add a pinch of cayenne pepper to the stuffing for an extra kick! You can also use different types of chili powder.
• Festival Adaptation: These are amazing as part of a larger festive spread, like Diwali or Navratri. I often serve them alongside samosas and pakoras.

Serving Suggestions

These stuffed green chilies are incredibly versatile!

• Serve them hot as an appetizer with a side of mint chutney.
• Enjoy them as a side dish with your favourite Indian meal.
• They’re also fantastic with a simple bowl of dal and rice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving. They’re best enjoyed fresh, though!

FAQs

1. What type of besan is best for this recipe?

I recommend using fine besan for a smoother stuffing. Coarse besan works too, but the texture will be slightly grainier.

2. Can I make the besan mixture ahead of time? How should I store it?

Yes, you can! Make the besan mixture and store it in an airtight container at room temperature for up to 2 days.

3. How do I adjust the spice level of the stuffed green chilies?

Reduce the amount of chilli powder or remove the seeds from the green chilies. You can also use milder green chilies.

4. What is aamchur, and can I substitute it with something else?

Aamchur is dried mango powder that adds a tangy flavour. If you can’t find it, you can substitute it with lemon juice (about 1 tbsp) or tamarind paste (about 1 tsp).

5. My chilies are bursting while frying – how can I prevent this?

Make sure you’ve slit the chilies lengthwise to create a pocket for the steam to escape. Also, keep the heat at medium-low and cover the pan while simmering.

6. Can these be air-fried instead of pan-fried?

Absolutely! Air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through.