Stuffed Masala Mirchi Recipe

Wash and pat dry the long green chilies. Make a lengthwise slit along one side of each chili without cutting through completely — leave the stem intact. Remove seeds and membranes gently with the tip of a knife (leave some seeds if you want more heat). Set aside.

Dry-roast the peanuts in a skillet over medium heat for 5–7 minutes, stirring frequently, until fragrant and lightly browned. Remove and cool. When cool, rub to remove skins if any remain and roughly grind the peanuts in a food processor or with a mortar and pestle to a coarse powder (not a paste).

In a bowl, combine the coarsely ground peanuts, finely chopped onion, chopped coriander, tamarind paste, grated jaggery, cumin powder, coriander powder, red chili powder (if using), amchur (or lemon juice), and 1 teaspoon salt. Mix thoroughly. Taste and adjust salt, tang (tamarind/lemon), or sweetness. The stuffing should be moist but not wet so it holds shape.

Stuff each slit chili with about 1 to 1 1/2 teaspoons of the peanut-onion mixture. Press filling gently so it is compact but avoid bursting the pepper. If some filling falls out, press it back in or use a toothpick to close the slit (optional). Place stuffed chilies on a tray.

In a mixing bowl, sift together gram flour, rice flour, red chili powder, turmeric, ajwain (if using), baking soda (pinch), and 1/2 teaspoon salt. Mix well so spices are evenly distributed.

Gradually add about 1/2 cup water while whisking to form a smooth, thick batter that will cling to the chilies (consistency similar to pancake batter but slightly thicker). If batter becomes too thick, add water 1 teaspoon at a time. Let the batter rest 5 minutes. Stir once before using.

If you want an extra-crispy surface, lightly dust the stuffed chilies with cornstarch or extra rice flour before dipping in batter; this helps the batter adhere and crisp.

Heat oil in a deep frying pan or kadai over medium heat. To test readiness, drop a small spoonful of batter — it should sizzle and rise slowly to the surface without browning immediately (around 170–180°C / 340–355°F).

Working in batches (do not overcrowd), hold a stuffed chili by its stem, dip it into the batter to coat evenly, letting excess drip back into the bowl. Gently lower the battered chili into the hot oil. Repeat with remaining chilies, frying 3–4 at a time depending on pan size.

Fry on medium heat, turning occasionally, until the coating is golden brown and crisp, about 4–6 minutes per batch. Adjust heat if coating browns too fast — aim for even cooking so filling heats through and peanuts crisp slightly.

Using a slotted spoon, remove fried mirchi to a plate lined with paper towels to drain excess oil. If desired, sprinkle a little chat masala or salt and amchur while hot for extra tang.

Serve hot as a snack or appetizer with tamarind chutney or green chutney on the side.