Stuffed Onion Recipe

Prepare the batter

In a medium bowl, whisk together 1 cup chickpea flour, 2 tbsp rice flour, 1 tbsp cornstarch, 1 tsp salt, 1 tsp turmeric, 1 tsp red chili powder, 1/2 tsp garlic powder and 1/4 tsp baking powder. Add 3 tbsp water and whisk to form a thick, lump-free batter. Add up to 1/4 cup additional cold water gradually to reach a coatable but not runny consistency (like pancake batter that clings to a spoon). If using, stir in 2 tbsp semolina or panko for extra crunch.

Heat the oil

Pour about 2 cups vegetable oil into a medium deep pot or saucepan. Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and rises steadily to the surface. Maintain medium heat to keep temperature steady while frying.

Prepare the jalapeños

Wash and dry 12 jalapeños. Using a small paring knife, make one lengthwise slit along each pepper from stem toward tip without cutting it into two separate halves — you want to be able to open it like a pocket. If you prefer less heat, remove seeds and membranes with the tip of the knife; for full heat, leave them. Pat dry again so the batter adheres well.

Make the onion stuffing

Peel and finely dice 2 small/medium red onions. Toss the diced onion with 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil. If using, fold in 1/2 cup crumbled paneer or grated cheddar. Taste and adjust seasoning. The mixture should be moist but not watery; if it seems very watery, drain briefly in a sieve or pat dry with paper towels.

Stuff the jalapeños

Gently open each jalapeño along the slit and spoon about 1 to 1 1/2 tsp of the onion mixture into the cavity. Pack lightly — do not overfill or the batter may not adhere. Press the pepper closed gently and set on a tray. Repeat for all peppers.

Batter and dredge

One at a time, hold a stuffed jalapeño by the stem, dip it into the batter to fully coat, letting excess drip back into the bowl. If you want extra crispiness, lightly roll the battered pepper in an extra 1–2 tbsp panko/semiolina before frying. Place battered peppers on a plate while you prepare a few at a time for frying.

Deep-fry the peppers

Carefully lower 3–4 battered peppers into the preheated oil (do not overcrowd). Fry for 2.5–4 minutes, turning occasionally, until the batter is golden brown and crisp and the peppers are cooked through. Maintain oil temperature around 325–350°F (160–175°C). Use a slotted spoon to transfer fried peppers to a paper towel–lined tray to drain. Repeat with remaining peppers.

Serve

While still warm, sprinkle fried stuffed onions (jalapeños) with a pinch of chaat masala if using and scatter remaining cilantro leaves. Serve immediately with lime wedges and your choice of chutney, sour cream, or yogurt dip.