Air fryer recipe · Snacks
Stuffed Mirchi Bada
Big mild chillies packed with spiced potato, cloaked in besan and crisped Jodhpur-style.
- 28 minTotal time
- 185°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 190kcal
- 6.2 gprotein
- 27.7 gcarbs
- 6.1 gfat
- 4.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large mild green chillies (bhavnagri)6
- Boiled potatoes3, mashed
- Gram flour (besan)1 cup
- Amchur & garam masala1 tsp each
- Oil2 tbsp
Method
Prep the chillies
Slit each large chilli lengthways and gently scoop out the seeds and membranes for a milder bite. Pat the insides dry with a cloth, because a dry cavity grips the stuffing so it stays in place rather than sliding out.
Make the filling
Mash the boiled potatoes with the amchur, garam masala, salt and a little chilli powder into a tight, well-flavoured stuffing. Press it firmly into each chilli cavity so it packs in solidly and does not spill out while cooking.
Batter up
Whisk the besan with salt, a pinch of soda and water into a thick, smooth coating batter. Dip each stuffed chilli so it is fully and evenly cloaked, as any bare patch will cook unevenly and let the filling show through.
Set the coat
Brush the battered chillies with a little oil and let any excess drip away. That light film of oil helps the besan crust set crisp and golden in the hot air, instead of staying pale, thick and pasty.
Air-fry the badas
Lay the badas spaced out in the basket and air-fry at 185°C for 15 min, turning them once, until the besan shell is golden and set. Rest them for a minute, then serve with chutney while the crust is crisp.
