Friday, 1 February 2013

Green chilli bhajias or poppers

Looking for quick fuss free appetizers with few ingredients? Green chilli poppers are a must try. These are long green chillies that you get in abundance especially during winters and are not at all spicy. Select nice stiff and crunchy chillies for this. Only then it gives a nice flavor.

Goes by the name of Bhavnagari chillies, These can be fried with or without the stuffing. Peanut, sesame mix / tamarind with coconut or cheese stuffing tastes very well. Depending on your taste you can experiment with other fillings as well. These chilli poppers are a specialty of Marwadi cuisine in India. Generally served with sweet n sour dip. It literally take 5 minutes to put together the batter, stuffing and say another 5 minutes to fry them. They get fried pretty quick. Tastes great when hot. Sprinkle some chat masala on these poppers while serving.

Prep time: 5 minutes
Cooking time: 10 minutes
Servings: 12
Source: tarladalal


12 Bhavnagari chillies


1 1/2 cups besan (Bengal gram flour)
3/4 tsp baking soda
1 tbsp curds (dahi)
salt to taste
oil for deep frying

1/2 cup peanuts
1 1/2 tbsp sesame seeds (til)
2 tsp dried mango powder (amchur)
3/4 tsp salt


To serve

1 tbsp chat masala  

1 cup sweet and sour chutney/dip 


  1. Heat water to a rolling boil, along with one teaspoon of salt
  2. Now, add the clean green chilies to the hot water, stir and let stay for one minute
  3. Remove the green chilies and drain on a paper towel. Discard the water.
  4. Mix the ingredients for stuffing and grind in a blender until smooth by adding some water
  5. The consistency should be that of very thick yogurt. It should not be of dripping consistency
  6. Make a slit, lengthwise, along three fourth of the chili's length and remove the seeds and fill in the stuffing
  7. Mix well the flour, baking soda, salt, yogurt and a little water to make a thick batter
  8. Heat oil in a skillet, dip the chilies in the batter and drop gently in the oil.
  9. Deep fry the chilies, occasionally turning, until they are golden yellow in color


 Serve warm with chat masala and sweet and sour dip.

1 comment:

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