Description

• The Chili: Made using large, light-green varieties (like Bhavnagari or banana chilies) that are naturally mild in heat.
• The Stuffing: The chilies are slit open and deseeded. In the popular Rajasthani/North Indian style, they are stuffed with a tangy, spiced mashed potato mixture. In other variations, they are stuffed with a simple mix of amchur (mango powder), salt, and ajwain.
• The Batter: A thick, smooth batter made of chickpea flour (besan), carom seeds (ajwain), turmeric, and a pinch of asafoetida (hing).
• The Vibe: Exceptionally popular during the monsoon season, it is served piping hot alongside sweet tamarind chutney, spicy mint chutney, and a hot cup of masala chai.