Stuffed Green Chillies Recipe – Potato & Spice Filled Indian Snack

Last Updated on 2 months by Neha Deshmukh

Stuffed Green Chillies Recipe – Potato & Spice Filled Indian Snack

Hey everyone! If you’re anything like me, you love a good spicy snack with your evening chai. And let me tell you, these Stuffed Green Chillies (Hari Mirch ke Bhajji) are exactly that – a burst of flavour and a little bit of heat, all wrapped up in a crispy, golden-brown package. I first made these for a Diwali get-together, and they disappeared in minutes! They’re surprisingly easy to make, and the combination of the soft potato filling with the fiery chilli is just addictive.

Why You’ll Love This Recipe

This isn’t just another fried snack. It’s a little explosion of Indian flavours! The savoury potato filling, spiced just right, nestled inside a green chilli and then deep-fried to perfection… honestly, what’s not to love? It’s perfect for a rainy day, a festive occasion, or just when you’re craving something a little different. Plus, it’s a great way to impress your friends and family with a taste of authentic Indian cuisine.

Ingredients

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

• 12-14 Green Chillies
• 700 gms Potatoes
• 3 tbsp Oil (plus more for frying)
• 1 ½ tsp Cumin Seeds
• 1 ½ tsp Mustard Seeds
• 2 pinch Asafoetida (Hing)
• 1 ½ tsp Fennel Seeds
• ¾ tsp Red Chilli Powder (adjust to your spice preference!)
• ¾ tsp Turmeric Powder
• 1 ½ tsp Dry Mango Powder (Amchur)
• ¾ tsp Garam Masala
• 3 tbsp Coriander Leaves, chopped
• Salt to taste
• 3 cup Besan (Gram Flour)
• 2 pinch Asafoetida (Hing)
• As needed Oil, for frying

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe sing.

• Fennel Seeds (Saunf): Don’t skip these! They add a lovely subtle sweetness and anise-like flavour that balances the heat beautifully. My grandmother always used to add a pinch of roasted fennel powder to her potato stuffing, and it’s a trick I’ve carried on.
• Asafoetida (Hing): This might smell a little… interesting when you open the jar, but trust me, it’s magic! It adds a savoury, umami depth that’s essential in Indian cooking. It’s especially important for digestion, and it’s a staple in many vegetarian dishes.
• Dry Mango Powder (Amchur): This adds a lovely tangy flavour that cuts through the richness of the potatoes and the spice of the chillies. If you can’t find amchur, a squeeze of lemon juice can work in a pinch, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the green chillies and pat them dry. Carefully slit them lengthwise – you can remove the seeds if you prefer a milder heat. I usually leave a few seeds in for a little extra kick! Set them aside.
2. Next, boil the potatoes in a pressure cooker for about 3 whistles, or until they’re soft and easily mashed. Once cooled, peel and mash them well. Set aside.
3. Heat 3 tablespoons of oil in a pan over medium heat. Add the cumin seeds, mustard seeds, fennel seeds, and asafoetida. Let them splutter for about a minute – this releases their amazing flavours.
4. Now, add the turmeric powder, mashed potatoes, red chilli powder, garam masala, dry mango powder, salt, and coriander leaves to the pan. Mix everything really well until it’s all combined. Let this stuffing cool down completely. This is important, otherwise it will be too hot to handle when stuffing the chillies!
5. Once the stuffing is cool enough to handle, carefully stuff each chilli with the potato mixture. Make sure to pack it in tightly and seal the slit well.
6. In a separate bowl, prepare the batter. Mix the besan, salt, and asafoetida with water to form a smooth, lump-free batter that’s medium-thick in consistency. It shouldn’t be too runny, or the stuffing will leak out during frying.
7. Heat oil for deep frying in a pan. Dip each stuffed chilli into the batter, making sure it’s fully coated. Carefully drop them into the hot oil and fry until they’re golden brown and crispy.
8. Remove the fried chillies and drain them on paper towels. Serve hot with your favourite chutney or a steaming cup of masala chai!

Expert Tips

• Don’t overcrowd the pan when frying – fry in batches to maintain the oil temperature.
• Make sure the oil is hot enough before adding the chillies. If it’s not, they’ll absorb too much oil and become soggy.
• If you’re worried about the chillies bursting, prick them a few times with a fork before stuffing.

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure your asafoetida doesn’t contain any wheat flour (some brands do).
• Gluten-Free Adaptation: If you’re gluten-free, you can use a gluten-free besan blend. Rice flour or chickpea flour work well.
• Spice Level Adjustment: For a milder version, remove the seeds from the chillies and reduce the amount of red chilli powder. For a hotter version, leave the seeds in and add a pinch of cayenne pepper. My friend, Priya, loves to add a tiny bit of ghost pepper powder for a real kick!
• Festival Adaptations: These are perfect for Diwali or Holi! You can serve them as part of a larger spread of festive snacks.

Serving Suggestions

These stuffed chillies are best enjoyed hot and crispy. They pair perfectly with:

• Mint-Coriander Chutney
• Tamarind Chutney
• Masala Chai
• A simple raita (yogurt dip)

Storage Instructions

These are best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispiness.

FAQs

What type of green chillies are best for stuffing?

Long, slender green chillies like Bhavnagri or Jalapeños work best. They have enough space to hold the stuffing and aren’t too spicy.

Can I make the potato stuffing ahead of time?

Absolutely! You can make the stuffing a day in advance and store it in the refrigerator. This will save you time when you’re ready to stuff and fry the chillies.

How do I prevent the chillies from bursting while frying?

Pricking the chillies a few times with a fork before stuffing can help prevent them from bursting. Also, make sure the oil isn’t too hot.

What is asafoetida (hing) and can I skip it?

Asafoetida is a resin with a pungent smell that adds a unique savoury flavour to Indian dishes. While you can skip it, it really does enhance the flavour, so I recommend using it if you can.

What chutneys pair well with stuffed green chillies?

Mint-Coriander Chutney and Tamarind Chutney are classic pairings.

Can I bake these instead of frying?

You can! Brush the stuffed and battered chillies with oil and bake them in a preheated oven at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy as the fried version, but they’ll still be delicious.

Enjoy making these Stuffed Green Chillies! I hope they bring a little bit of Indian spice and joy to your kitchen. Let me know how they turn out in the comments below!