Mildly Spiced Stuffed Red Chillies: A Flavorful Bengali-Inspired Dish
30 minutes
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About Mildly Spiced Stuffed Red Chillies: A Flavorful Bengali-Inspired Dish
Craving a vibrant, flavorful dish that's both unique and satisfying? These Mildly Spiced Stuffed Red Chillies offer a delightful twist on classic stuffed peppers, bringing a touch of Bengali culinary magic to your table.Imagine biting into a tender, homegrown red chili filled with a creamy, aromatic potato filling. The blend of warm garam masala, tangy dried mango powder, and a hint of rice flour creates an explosion of textures and tastes.Perfect for any meal, these visually stunning stuffed chilies are a guaranteed crowd-pleaser and a gentle introduction to the world of flavorful chili dishes.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Filling
- 1 Potato, And boiled, mashed, medium
- 1 tsp Garam Masala
- 1/2 tsp Mango Powder amchur, dried
- 1 1/2 tsp Salt or to taste
- 1 Tbsp Rice Flour
For the Chillies
- 4 Large Mild Chillies red
For Serving
- 2 Tbsp Mustard Sauce
Instructions
- In a bowl, combine the mashed potato, garam masala, dried mango powder, and salt. Mix thoroughly until well combined.
- Carefully slit each red chili lengthwise, creating an opening for the filling. Be sure not to cut all the way through. Gently fill each chili with the potato mixture.
- Lightly sprinkle the stuffed chilies with rice flour. This helps create a light crust during cooking.
- Heat a small amount of oil in a skillet over medium heat. Shallow fry the stuffed chilies until they are lightly golden brown and the filling is heated through. Turning occasionally ensures even cooking.
- Serve the stuffed chilies hot with a dollop of mustard sauce.
Recipe Notes
Good To Know
- For a crispier exterior, lightly dust the stuffed chillies with extra rice flour before pan-frying or baking.
- If fresh, mild red chillies are unavailable, substitute with mini sweet peppers or banana peppers.
- To enhance the tang, add chopped raisins or finely minced pickled ginger to the potato mixture.
- Serve with pungent Bengali mustard sauce (kasundi) or a cooling yogurt dip.
Expert Tips
- Don't overfill the chillies, as the filling may expand during cooking.
- For a richer flavor, try pan-frying the stuffed chillies before baking them.
- Adjust the spice level of the filling by adding more or less green chillies.
Storage Instructions
- Store leftover stuffed chillies in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or oven before serving.
Recipe Video
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Recipe Nutrition
Calories: 34kcalCarbohydrates: 7gProtein: 1gSodium: 1710mgFiber: 1g
Geeta Biswas
Articles: 919
5 Comments
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Such a beautiful dish! Can’t wait to try it.
This looks fantastic! Appreciate the share.
Looks so good! Can’t wait to try it.
Absolutely mouthwatering! Great share.
What a delicious recipe! Thanks for posting.