Stuffed Chili Fry

Nutrition values are AI-estimated based on ingredients.

• 1 cup fine besan
• 1/4 cup roasted peanuts (skin removed)
• 1 teaspoon fennel seeds (saunf)
• 2 teaspoons white sesame seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon asafoetida (hing)
• 2 tablespoons red chili powder
• 1 teaspoon coriander-cumin powder (dhania-jeera powder)
• 1 teaspoon amchur powder (dry mango powder)
• 2 tablespoons powdered sugar
• 1/4 teaspoon garam masala
• Salt to taste
• 4-5 tablespoons cooking oil
• Juice of half a lemon
• 1/4 cup chopped fresh green coriander leaves (cilantro)
• 250 grams large green chilies
• 1/4 teaspoon mustard seeds (rai)
• 2-3 teaspoons water

1. 1Dry roast besan in a stainless steel pan over low heat for 7-8 minutes until light golden and fragrant.
2. 2Transfer roasted besan to a sieve and sift into a glass bowl to remove any lumps.
3. 3Coarsely grind 1/4 cup roasted, skinned peanuts, 1 teaspoon fennel seeds, and 2 teaspoons white sesame seeds in a mixer grinder.
4. 4Add the ground peanut mixture to the sieved besan.
5. 5Add 1/2 teaspoon turmeric powder, 1/2 teaspoon asafoetida, 2 tablespoons red chili powder, 1 teaspoon coriander-cumin powder, 1 teaspoon amchur powder, 2 tablespoons powdered sugar, 1/4 teaspoon garam masala, and salt to taste to the besan mixture.
6. 6Pour about 2 tablespoons of cooking oil over the dry ingredients and thoroughly combine by hand, massaging to ensure the oil is well incorporated and creates a crumbly, bindable texture.
7. 7Mix in the juice of half a lemon and 1/4 cup of fresh chopped cilantro into the masala, adding more oil if necessary to achieve desired consistency.
8. 8Wash and clean 250 grams of large green chilies, carefully slit each chili lengthwise from the top (leaving the stem intact), and remove the seeds and white pith.
9. 9Generously stuff the prepared masala into each chili, pressing it firmly to ensure it is packed well.
10. 10Heat 3-4 teaspoons of cooking oil in a cast-iron kadai, add 1/4 teaspoon mustard seeds until they splutter, followed by 1/4 teaspoon asafoetida.
11. 11Carefully place the stuffed green chilies into the hot oil, cover the kadai with a lid, and cook on low heat for about 1 to 1.5 minutes.
12. 12Remove the lid, gently turn the chilies over using a spatula for even cooking, and continue this process for 8-10 minutes until the chilies are softened and have distinct dark char marks.
13. 13Sprinkle any remaining masala generously over the cooked chilies and then sprinkle a very small amount of water (about 2-3 teaspoons) over the masala and chilies.
14. 14Cover the kadai again, turn off the gas, and allow the masala to steam in the residual heat for another 1-2 minutes.
15. 15Finally, remove the lid, gently toss the chilies with the cooked masala, and garnish with fresh chopped cilantro before serving.

These instructions are our analysis of the original video. Watch on YouTube →