- 12 to 14 green chillies of less spicy variety
- 5 tbsp besan / gramflour
- 1 tbsp rice flour OR jowar flour
- 2 tsp kashmiri chilli powder ( adjust to spice required depending on spiciness of chillies)
- 1/8 tsp turmeric powder
- 1/8 tsp asafoetida
- 1/2 tsp coriander powder
- 1/4th tsp cumin powder
- 2 tsp very finely chopped coriander leaves (optional)
- Salt to taste
- 3 tsp oil to add to the gramflour mix
- 0il as required to cook the chillies + 1/2 tsp oil to coat the chillies with a pinch of salt
- Trim the stalks of the chillies. Rinse the chillies well and pat dry on a cloth. Make a vertical slit cutting them from top to down on one side. The slit should be such that once stuffed the filling should’nt come out. Gently scoop out the seeds and discard them. To 1/2 tsp oil add a little salt, mix it well and apply it to the chillies on the inner as well as the outer side. Applying the same on inner side of the chillies reduces the spiciness of the chillies and on the outer side the same helps in the chillies getting roasted well due to the even oil coat.
- Heat a flat pan and roast the gramflour till fragrant. Switch off the flame and let it cool. Add rice flour or jowar flour, asafoetida, turmeric powder, red chilli powder, coriander powder, cumin powder and salt and mix well. Add 3 tsp oil and rub it into the mix. Add coriander leaves, mix well and keep aside. This is the filling.
- Stuff the filling in each chilly gently. Do not over stuff the chillies. The slit should close, because the chillies expand on heating and if overstuffed the filling will come out. Stuff all the chillies and if there is any excess filling keep it aside. Heat a flat pan and place the stuffed chillies one by one into the pan. Heat the pan and drizzle 1 tbsp oil and cover it with a steam release lid and let the chillies cook on low flame for about 2 to 3 minutes. Now gently turn over the chillies with the help of tongs to cook the other side and replenish with oil if required and cook from all sides similarly so that they are cooked properly. A sign that the chillies are cooked is they will look wrinkled and not firm. Sprinkle leftover stuffing if any just before the chillies are totally cooked and cook for another 2 minutes or so, so that the excess filling gets cooked too.
- Bharli mirchi are ready to be served. Serve hot stuffed chillies as a side dish either with chapatis or steaming hot dal rice.
- The chillies used should be of fresh green colour and wrinkle free and firm.
- The chillies selected shouldn’t be too long as it gets difficult to turn them over properly.
- Applying a coat of oil cum salt inside out to the chillies increases the flavour of the chillies as well as the chillies get roasted properly from the outside.
- Gramflour is hard to digest, hence a little rice flour or jowar flour is added.
- If there is excess gramflour mix left after stuffing the chillies, sprinkle it over the chillies after they are nearly cooked NOT before.