How to to make Green Chilli Kalonji in an air fryer—crispy, tangy, and packed with that classic mustard–kalonji flavor without deep frying.
Ingredients
- 200–250g fresh green chillies (medium thick, less spicy variety works best)
- 1 tbsp mustard oil
- 1 tsp coriander powder
- 1/2 tsp red chilli powder (optional)
- 1 tbsp amchur (dry mango powder) (optional)
- 1 tsp salt (adjust to taste)
- 1 tsp lemon juice or vinegar (optional)
Prep
- Wash and dry the chillies completely
- Slit them lengthwise (don’t cut fully)
- Remove seeds if you want it less spicy
Step 1: Make the Masala
In a bowl, mix:
- Mustard oil
- Kalonji
- Fennel seeds
- Turmeric
- Coriander powder
- Red chilli powder
- Amchur
- Salt
- Lemon juice
This should form a thick, slightly oily paste.
Step 2: Stuff the Chillies
- Fill the masala inside each slit chilli
- Lightly coat the outside with leftover masala
Step 3: Air Fry
- Preheat air fryer at 180°C for 3–4 minutes
- Place chillies in a single layer
- Air fry at 180°C for 8–10 minutes
- Flip halfway for even roasting
You want them slightly blistered, soft, but not burnt.
Step 4: Final Touch
- Drizzle a few drops of mustard oil on top after cooking
- Optional: sprinkle a pinch of extra amchur for tang
Pro Tips (this is where taste goes next level)
- Use thick, less spicy chillies (like Bhavnagri) for best texture
- Mustard oil is non-negotiable if you want that authentic North Indian pickle-style flavor
- Don’t overcrowd the air fryer or they’ll steam instead of roast
- Let them rest for 5 minutes after cooking—the masala settles beautifully
How to Serve
- With dal + rice
- As a side with paratha
- Inside a sandwich wrap (unexpected but amazing)
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