These morsels are spicy, crispy and have a “lovely sour flavour within”, says former Bake Off contestant Chetna Makan.

“I first had them in London, at the house of my friend Sudhakar, who is very keen on street food and remembers them from his hometown. They make a lovely party canapé, or snack served with a cup of tea.”


We don’t need anymore encouragement than that.

Tamarind chillies (Nahima Rothacker & Keith James/PA)
Tamarind chillies (Nahima Rothacker & Keith James/PA)
Tamarind chillies (Nahima Rothacker & Keith James/PA)
Print Recipe
Nutrition Facts
Tamarind stuffed chillies
Amount Per Serving
Calories 51 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 233mg10%
Potassium 86mg2%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 2g4%
Vitamin C 6mg7%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Tamarind stuffed chillies

Enjoy a spicy kick from these Indian snacks
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Snack
Cuisine: Indian
Servings: 15
Calories: 51kcal
Author: Chetna Makan


  • Sharp, pointed knife
  • Small bowl
  • Bowl
  • Deep-fat fryer or large saucepan
  • Slotted spoon


  • 15 small fat green chillies
  • 70 g tamarind paste
  • 1 tsp carom seeds (available online or from Holland & Barrett)
  • 100 g gram (chickpea) flour
  • 0.5 tsp salt
  • 120 ml water
  • sunflower oil for deep-frying
  • sea salt flakes


  • With a sharp, pointed knife, slit the chillies lengthways along one side and remove the seeds and membranes.
  • Combine the tamarind paste and carom seeds in a small bowl and use this mixture to stuff each chilli. Set aside.
  • In another bowl, mix the gram flour and salt, then slowly add just enough of the measured water to make a runny batter.
  • Heat enough oil for deep-frying chillies in a deep-fat fryer or large saucepan (ensuring the pan is no more than one-third full) to 180°C. Line a couple of plates with some kitchen paper. Working in batches, dip each chilli in the batter, then carefully drop it into the hot oil and fry for about two minutes, until lightly coloured. Remove with a slotted spoon and transfer the chillies to a paper-lined plate to drain excess oil.
  • Once all the chillies have been fried, dip them once again into the batter and (again, working in batches), fry them a second time for two minutes, until golden brown and crispy. Transfer to a paper-lined plate to drain excess oil.
  • Season with sea salt flakes and serve hot.


Calories: 51kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 86mg | Fiber: 3g | Sugar: 5g | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg

Chai, Chaat & Chutney by Chetna Makan is published in hardback by Mitchell Beazley, priced £14.99 Amazon. Photography Nahima Rothacker & Keith James.

Try Chetna’s coconut chicken curry recipe.

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