Stuffed chillies

Stuffed chillies

Reza’s Indian Spice
4 as a starter

This makes a fabulously impressive starter. A note for the chilli weaklings: this is definitely a dish worth trying, because the large chillies are not at all hot; they have almost the taste of a sweet pepper, with a very rich filling.


Quantity Ingredient

For the chillies

Quantity Ingredient
8-10 large chillies

For the stuffing

Quantity Ingredient
2-3 tablespoons vegetable oil, plus more to deep-fry
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 red onion, finely chopped
1/4 teaspoon turmeric
1/2 heaped teaspoon grated root ginger
1/2 heaped teaspoon crushed garlic
2 green chillies, finely chopped
180g cooked potatoes, chopped
80g paneer, grated
2 eggs, hard-boiled, chopped
1-2 tablespoons finely chopped coriander leaves
1 lime, juiced
1 tablespoon toasted sesame seeds

For the batter

Quantity Ingredient
80g gram flour
1 teaspoon ajwain seeds, (optional)
1/2 teaspoon chilli powder
2 teaspoons amchur
1/2 teaspoon turmeric

For the dip

Quantity Ingredient
1 onion, roughly chopped
80g chopped coriander leaves
2 garlic cloves
1 green chilli
1/2 lemon, juiced
5 tablespoons yogurt
1 tablespoon tahini
1 teaspoon caster sugar


  1. Slit each large chilli down the middle and carefully remove and discard all the seeds and membrane.
  2. Heat the 2–3 tbsp oil in a wide frying pan until it just begins to smoke, then tip in the mustard and cumin seeds. Once they pop and crackle, add the onion and turmeric. Cook until the onion turns soft, then add the ginger and garlic. Sauté for a minute or so, then add the chillies and potatoes. Stir-fry for a minute or two, then add the paneer. Cook for a further minute, then add the eggs with some salt. Stir fry for another 30 seconds. Remove from the heat, stir in the coriander, lime juice and sesame seeds and adjust the seasoning. Leave to cool.
  3. Put all the ingredients for the batter in a bowl with 200ml of chilled water and mix well.
  4. Once the stuffing has cooled down, use it to stuff the chillies and set aside. Blitz together all the ingredients for the dip in a food processor or blender, until smooth.
  5. Heat the oil for deep-frying in a large wok or kadhai on a medium heat. Once the oil becomes hot, dip the chillies into the batter then drop into the hot oil. Deep-fry until crisp and golden, turning to brown them on all sides. Drain on kitchen paper and serve, piping hot, with the dip.
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