Bharwan Mirchi Recipe

4.50 from 8 votes

Presenting a low-carb, gluten-free, and vegan bharwan Mirchi recipe that is super easy to make and tastes delicious. Packed with protein (chickpea flour), a little bit of lemon juice, and a hint of aromatic Indian spices, these peppers are just perfect for a busy weeknight and will complement any main course beautifully.

Prep: 10

Cook: 20

Total: 30

Course: Main Course

Cuisine: Indian

Servings: MIRCHIS

Calories: 77kcal

Author: Ruchi

Ingredients

6 medium Green Chilies
¾ cup Besan (Chickpea flour/ Gram flour)
½ teaspoon Deggi Mirch adjust according to taste
½ teaspoon Haldi (Turmeric powder)
½ teaspoon Amchur Powder (Mango Powder)
1 teaspoon Coriander powder (sukha dhaniya)
1 teaspoon Fennel seeds Powder
A pinch of Hing (asafoetida)
½ teaspoon Rai (Mustard seeds)
½ teaspoon Garam Masala Powder
¾ teaspoon Cumin powder
3 teaspoons Water
- - Salt to taste
- - Oil to cook the chilis

US Customary - Metric

Instructions

Rinse and pat dry the peppers.
Using a sharp knife, cut down along one of the sides of the Mirchi.
Open the Mirchi slightly, and make room for the stuffing by carefully removing the seeds and membranes from the insides of the peppers. Sprinkle the inner part of the peppers with salt and set them aside.

PREPARE THE FILLING

Heat oil in a pan, add mustard seeds.
As they start to crackle, add chickpea flour, along with degi mirch and haldi.
Cook for about 10-15 minutes over medium heat until the chickpea flour starts to emit a pleasant, nutty aroma and turns into a deep golden color.
Take the mixture off the flame and stir in the rest of the spices.
Mix until thoroughly combined.
Do the taste test and set aside the mixture to cool completely.

STUFF AND COOK THE PEPPERS

Once the mixture is comfortable enough to touch, add 1-3 teaspoons of water to the mix and knead it well. Now tightly stuff each mirchi with the stuffing.
Add oil to a cast-iron pan. Arrange the mirchis (with the skin side on top) in a single layer in the pan. Cover the pan with a lid and cook the peppers for 8-10 minutes. Turn the bharwan Mirchi around in the pan at the halfway point, and then continue cooking (with the stuffing side down) until the pepper’s skin is soft and cooked.
Uncover the pan, and continue cooking the mirchis until the bharwan mirchi is golden and cripsy.
Take it off the heat and serve.

Notes

Can Bharwan Mirchi be made ahead?

Yes! There are two ways you can make this recipe.

1. Partial Prep - The stuffing can be prepared two days in advance (do not add water). Cool and store in an airtight container. When ready to assemble-

Rinse and pat dry the peppers,
Make a slit,
Deseed,
Add water and knead the stuffing
Stuff the peppers with the filling, and
Cook as directed.

2. Fully Cooked - Cook the bharwan Mirchi as stated in the recipe. Allow them to cool, then store them in the refrigerator for 3-4 days in an airtight container. When ready to eat, warm the mirchis in the microwave for 30-seconds to a minute until heated through.

Substitutions & Variations

There are many variations and substitutes possible with the stuffing. Instead of stuffing the bharwan Mirchi with chickpea flour and spices ( as mentioned in this recipe), some other great options are -

Pizza -like stuffing made with bell peppers, onions, sauce, and cheese
Spicy rice filling
Mozzarella stuffed peppers or
Roasted chickpeas and quinoa stuffed peppers.

Nutrition