Stuff Mirchi Recipe

Prepare chilies

Wash and dry the chilies. Make a lengthwise slit along one side of each chili without cutting through to the other side (so they stay in one piece). Gently remove seeds and membranes using a small spoon or knife if you want milder heat; leave some seeds for more heat. Sprinkle 1 tsp salt over chilies and set aside on a plate.

Heat 1 tablespoon oil in a skillet over medium heat. Lightly sauté each slit chili for 1–2 minutes per side until they soften slightly and develop faint golden spots. Remove to a paper towel-lined plate. This step cooks rawness and reduces bitterness; you can skip if you prefer raw-stuffed chilies.

Make potato-peanut stuffing

Heat 2 tablespoons oil in a pan over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add the mashed potato, roasted crushed peanuts, ground cumin, ground coriander, red chili powder, amchur, 1/2 tsp salt and chopped cilantro. Stir well and cook 2–3 minutes to combine flavors. Adjust seasoning with lime juice and additional salt if needed. Remove from heat and let mixture cool slightly so it holds shape for stuffing.

Taste and adjust: stuffing should be savory, lightly tangy and slightly spicy. If too dry, add a teaspoon of oil or a little yogurt to bind; if too wet, add a tablespoon of crushed peanuts or a pinch of gram flour.

Carefully spoon or pipe the stuffing into each prepared chili, pressing gently so the chili is well filled but not bursting. Reserve any extra stuffing for serving or snacks.

Make batter

In a bowl, whisk together gram (besan) flour, rice flour, turmeric, red chili powder, ajwain (or cumin seeds), baking soda (if using) and 1/2 tsp salt. Gradually add about 3/4 cup water while whisking to form a thick, smooth batter that coats the back of a spoon—slightly thicker than pancake batter so it adheres to the chilies. Let batter rest 5 minutes.

Coat and fry

Heat about 2 tablespoons oil in a wide skillet for shallow frying over medium heat (you can deep fry in 1–2 cups oil if preferred). Dip each stuffed chili into batter, allowing excess to drip off, then carefully place into hot oil seam-side down. Fry in batches, turning occasionally, until batter is golden and crisp on all sides, about 4–6 minutes per batch. Add more oil between batches if needed. Remove to paper towels to drain excess oil.

If you prefer an extra-crisp coating, after initial frying, let chilies cool 1–2 minutes and briefly return to hot oil for 30–45 seconds to crisp more.

Plate the stuffed mirchi warm. Sprinkle lightly with chaat masala. Serve with tamarind chutney and/or green chutney and a small bowl of whisked yogurt on the side for dipping. These are best eaten hot and crisp.

Leftovers: refrigerate cooled stuffed chilies in an airtight container for up to 2 days and reheat in a 180°C (350°F) oven for 8–10 minutes to restore crispness.