These spicy stuffed long green chillies are to die for!
Green chillies stuffed with spiced gram flour!? You’re just going to have to trust me here if you don’t already know how good these spicy stuffed long green chillies are.
These stuffed green chillies make the perfect appetizer or a side dish. Heck, I like having them around just to snack on. They’re good for you so why not?
Long green chillies are a lot milder than the smaller bird’s eye chillies used in a lot of Indian cooking. They are still spicy but not numbingly so. If you still want to reduce the heat some, remove the seeds. That is where most of the heat is.
The filling for these stuffed green chillies may seem strange but it works so well. Once fried, it becomes crispy on the exposed bit and nice and soft in the centre.
If there is one Indian street food recipe you need to try, this is it!
If you loved this recipe for stuffed chillies try these other comparable ones:
Pickled Thai Red Chillies
Mango Salad with Chillies
Carrot Salad with Chillies
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Like most Indian street food, these stuffed long green chillies and meant to be eaten on the go. They are easy to pick up and devour.
Like the look of the stuffed green chillies? You must try this authentic recipe!
Spicy Stuffed Long Green Chillies
- 125ml (1/2 cup) rapeseed oil
- 100g gram flour
- ½ tsp turmeric
- ½ tsp chilli powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 tsp mango powder
- 70ml water
- Salt to taste ( I use just under one teaspoon)
- 350g long green chillies
- Heat 1 teaspoon of the oil over medium high heat in a large frying pan. Pour in the flour and work it with a whisk or for in the pan so that it toastes evenly. The flour is ready when fragrant and lightly browned. Add theturmeric, chilli powder, cumin powder, coriander powder, mango powder and salt and transfer to a mixing bowl.
- Pour in the water and work with your hands into a thick paste. Slit your green chillies down the middle and remove most of the seeds with your thumb. Then stuff the chillies with the gram flour paste.
- Heat the remaining oil in a frying pan over low heat. Add the chillies and fry until they are soft and begin to change colour. You should see a few blackened spots and blisters on the chillies. Serve immediately on their own or with a good raita or coconut chutney.
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