Jodhpuri Stuffed Chili Fritters

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A signature street food of Jodhpur in Rajasthan, these crisp fritters feature thick-walled green chilies slit and packed with a warmly spiced potato filling, then dipped in a seasoned chickpea-flour batter and fried until deeply golden. They deliver a satisfying contrast of crunchy coating, soft savory stuffing, and just enough chili heat to wake the palate.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 3 gSaturated Fat
• 40 gCarbs
• 6 gFiber
• 4 gSugar
• 9 gProtein
• 480 mgSodium
• 620 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 25 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the potato filling

• 3 medium boiled potatoes (about 350 g), peeled and mashed
• 1 tablespoon mustard oil or vegetable oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1 small onion, finely chopped
• 1 teaspoon ginger paste
• 1 green chili, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 2 tablespoons chopped cilantro
• Salt to taste

For the chilies

• 8 large mild green chilies (Bhavnagri or Anaheim style), thick-walled
• 1 teaspoon lemon juice
• Pinch of salt

For the gram flour batter

• 1 cup chickpea flour (besan)
• 2 tablespoons rice flour
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon ajwain (carom seeds)
• 1/4 teaspoon baking soda
• 3/4 to 1 cup water, as needed
• Salt to taste

For frying

• 2 cups vegetable oil for deep frying

Directions

1. Make the filling: heat oil in a small pan over medium heat, add cumin and fennel seeds and let them sizzle for 20 seconds. Add the chopped onion and sauté until translucent, about 3 minutes, then stir in ginger paste and green chili and cook for another 30 seconds.
2. Add the mashed potatoes, turmeric, coriander powder, garam masala, and salt. Mix thoroughly and cook for 2 to 3 minutes to remove raw flour taste. Stir in the cilantro, remove from heat, and let the filling cool until easy to handle.
3. Prepare the chilies: rinse and pat them dry, then make a single lengthwise slit down one side of each chili without cutting all the way through. Gently scrape out the seeds with a small spoon, leaving the stem intact. Sprinkle the inside with a pinch of salt and a few drops of lemon juice.
4. Stuff each chili with about 1½ to 2 tablespoons of the potato filling, pressing gently to pack it in and reshaping the chili with your hands. Set the stuffed chilies aside on a plate for 5 minutes to set.
5. Make the batter: whisk the chickpea flour, rice flour, turmeric, chili powder, ajwain, baking soda, and salt in a bowl. Gradually add water while whisking until the batter is smooth, lump-free, and just thick enough to coat the back of a spoon (similar to pancake batter).
6. Heat the oil in a deep pan to about 350°F (175°C). Dip one stuffed chili into the batter, turn to coat it evenly on all sides, then carefully lower it into the hot oil. Fry 3 to 4 fritters at a time so the oil temperature stays steady.
7. Fry each batch for 3 to 4 minutes, turning occasionally, until the batter is deeply golden and crisp all over. Lift out with a slotted spoon and drain on paper towels.
8. Repeat with the remaining stuffed chilies, adjusting oil heat between batches. Serve immediately with mint-coriander chutney or sweet tamarind chutney on the side.

Cook’s Notes

• Choose thick-walled, mild green chilies such as Bhavnagri, Anaheim, or long Italian frying peppers; very hot Thai or bird chilies will overwhelm the dish.
• Remove most of the seeds for moderate heat, but keep a few if you want a sharper bite without going over the top.
• Keep batter consistency just right; too thin and it slides off, too thick and it bakes onto the chili instead of crisping.
• Maintain oil at 350°F/175°C; lower heat gives greasy fritters, higher heat burns the coating before the filling warms through.
• Best eaten within minutes of frying so the crust stays shatteringly crisp; reheat in a hot oven or air fryer rather than the microwave to revive crunch.

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