Stuffed Green Chilli Recipe – Tamarind & Spice Flavors

Last Updated on 2 months by Neha Deshmukh

Stuffed Green Chilli Recipe – Tamarind & Spice Flavors

Hey everyone! If you’re anything like me, you love a good spicy snack with a tangy kick. Today, I’m sharing a recipe that’s been a family favorite for years – Stuffed Green Chillies! These aren’t just spicy; they’re bursting with flavor thanks to a delicious tamarind and spice filling. I first made these for a Diwali get-together, and they disappeared in minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These stuffed green chillies are seriously addictive. They’re crispy, spicy, tangy, and incredibly satisfying. Plus, they’re a fantastic appetizer or snack to serve with your evening chai. They’re a little bit of work, but trust me, the end result is so worth it. It’s a delightful explosion of flavors in every bite!

Ingredients

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

• 6-7 long thick green chillies
• Oil for deep frying
• 2 tablespoon tamarind paste
• 1 teaspoon roasted cumin seeds powder
• 1 teaspoon chaat masala powder
• 6 tablespoon besan/chickpea flour
• 1 tablespoon rice flour
• 0.25 teaspoon ajwain/carom seeds
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon roasted coriander seeds powder
• 1 teaspoon ginger garlic paste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Tamarind Paste: Tamarind is the star here, giving that lovely tangy flavor. You can find tamarind paste in most Indian grocery stores. Different regions in India use different types of tamarind – some prefer a sweeter variety, others a more sour one. Feel free to adjust the amount to your liking!
• Besan/Chickpea Flour: Besan is the base of our batter. It gives the chillies a beautiful golden-brown color and a lovely crispy texture. If you’re gluten-free, don’t worry – besan is naturally gluten-free!
• Ajwain/Carom Seeds: These tiny seeds aren’t just for flavor. Ajwain is known for its digestive properties, which is a bonus when you’re enjoying something spicy! My grandmother always said a pinch of ajwain helps with the ‘gas’ – a little kitchen wisdom passed down through generations.
• Green Chilli Variety: The heat level of green chillies can vary a lot. I usually use long, thick green chillies, as they’re easier to stuff. If you prefer a milder chilli, you can use a variety like the Bhavnagri chilli. Just be careful when handling them – wear gloves if you’re sensitive!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we need to tame those chillies a bit. Blanch the green chillies in boiling water for about 1 minute. This reduces some of the heat and makes them more pliable.
2. Carefully remove the chillies from the water and let them cool slightly. Now, using a sharp knife, slit them vertically, being careful not to cut all the way through. Gently remove the seeds.
3. Time for the filling! In a bowl, mix together the tamarind paste, salt, cumin powder, and chaat masala. This is where the magic happens!
4. Stuff each chilli with the tamarind mixture. Don’t overstuff them, or they might burst during frying.
5. Now, let’s make the batter. In another bowl, combine the besan, rice flour, ajwain, turmeric powder, roasted coriander powder, ginger-garlic paste, and water. Mix well until you have a smooth, lump-free batter of medium consistency. It shouldn’t be too thick or too runny.
6. Dip each stuffed chilli into the batter, making sure it’s fully coated.
7. Heat oil for deep frying in a kadhai or deep frying pan. Once the oil is hot enough (test with a drop of batter – it should sizzle), carefully drop the battered chillies into the oil.
8. Fry until golden brown and crispy, turning occasionally.
9. Remove the fried chillies and place them on a paper towel-lined plate to drain excess oil.
10. Garnish with chopped onions, fresh coriander leaves, and a sprinkle of chaat masala. Serve immediately and enjoy!

Expert Tips

• Don’t skip the blanching step! It really does make a difference in the spiciness.
• Make sure the oil is hot enough before frying. Otherwise, the chillies will absorb too much oil and become soggy.
• For extra crispiness, you can double fry the chillies. Fry them once at a lower temperature, then again at a higher temperature.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your chaat masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: If you’re not a fan of too much heat, use milder green chillies or reduce the amount of chilli powder in the filling. My friend, Priya, makes a milder version for her kids by using only a pinch of chilli powder.
• Gluten-Free Adaptation: As mentioned before, besan is naturally gluten-free, so you’re already good to go!
• Festival Adaptations: These are perfect for Diwali or Holi! They’re a crowd-pleaser and a great addition to any festive spread.

Serving Suggestions

These stuffed green chillies are best served hot and crispy. They’re delicious on their own, or you can serve them with:

• A side of mint chutney or tamarind chutney
• A cup of hot chai
• As part of a larger Indian snack platter

Storage Instructions

These are best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container at room temperature for up to a day. They will lose some of their crispiness, but they’ll still be tasty! Reheating isn’t really recommended, as they tend to get soggy.

FAQs

Let’s answer some common questions:

• What type of green chillies are best for stuffing? Long, thick green chillies are easiest to stuff, but you can use any variety you like, depending on your spice preference.
• Can I make the stuffing ahead of time? Absolutely! You can prepare the tamarind filling a day or two in advance and store it in the refrigerator.
• How can I reduce the spiciness of the chillies? Blanching helps, but you can also remove more of the seeds and membranes. Using milder chillies is another option.
• What is the purpose of blanching the green chillies? Blanching reduces the spiciness and makes the chillies more pliable for stuffing.
• Can I bake these instead of frying? While frying gives the best results, you can bake them. Brush them with oil and bake at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, though.

Enjoy making these delicious stuffed green chillies! Let me know how they turn out in the comments below. Happy cooking!