Stuffed Chilli (gram flour stuffing)

Let’s start the week the zinged-up way with these flavourful stuffed chillies (the bajji chilli) that can be eaten stand-alone or with breads of choice (chapati, paratha etc.). These are loved a lot at home and not at all chili hot, as the name might suggest.


  • 250 gm fresh India thick chilli (bajji)
  • 1 cup gram flour / besan
  • 1 tbsp red chili powder
  • ½ tbsp. garam masala
  • ¾ tbsp. turmeric powder
  • 1 tbsp amchoor powder (dry mango powder)
  • 1.5 tbsp coriander powder
  • Salt to taste
  • A pinch of asafetida
  • Cumin seeds
  • Water
  • Oil (preferably mustard oil)
  • ½ small chopped green chili (if you like it spicy)


  • Half cut the chilli vertically and deseed if you like
  • Prepare the stuffing by roasting gram flour for 2 minutes in 2 tbsp oil. Continuously stir it while roasting to avoid any burning or lump formation
  • Turn off the gas and make sure there are no lumps in the gram flour. If there are, press them with a spoon nicely to form a coarser powder
  • Now add all the spices (except cumin seeds) in it as well as green chilies
  • Mix all well and then add water spoon by spoon to make a solidish stuffing. Don’t put too much water, it should be on the dry side
  • Now fill each cut chilli with this stuffing mix generously and leave 1 tbsp stuffing mix for adding in the gravy later
  • Take 2 tbsp oil in a pan and add 1 tsp cumin seeds to it
  • Once they start spluttering, place the stuffed chilies in it and put the gas on medium flame
  • Add the remaining mix in the pan and mix gently everything
  • Cover with a lid for 1-2 minutes and turn the chillies upside down
  • Add 1.5 tbsp water to soften them a bit and cover again for another 1-2 minutes
  • They are almost done when you see the chilies changing colour to yellowish tone and they start wrinkling

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