Stuffed mirch or bharwa mirch is very popular dish throughout India. This recipe is prepared in varieties of ways, in different parts of India. For this recipe long hot pepper/bhavnagari mirch or any variety of medium spice thick pepper is used, stuffed with choice of stuffing and cooked. Do remember to pick crunchy, unripe and wrinkle free peppers. Today I am sharing my version of stuffed pepper.
This recipe is a perfect combination of spicy-sweet-sour besan-potato stuffing with crunch of nutty peanuts. This recipe is really quick fix and a perfect treat for your taste buds. To make this recipe less spicy, deseed the peppers before stuffing. Leftover stuffed pepper can be store refrigerated for 3-4 days in air tight container. Give this recipe a try and enjoy with Naan/roti or daal chawal(rice).
Step by Step Instructions with Photos
Preparation
- In a nonstick pan dry roast besan flour stirring continuously to prevent the flour from burning and sticking to the bottom of the pan.
- Roast for 5 minutes or until the besan turns lightly brown and gives off a nutty aroma.
- In a mixer grinder add roasted peanut and grind to coarse powder.
- Wash and pat dry chilies. Slit them lengthwise and remove seeds using fork/spoon. You can cut them into half it peppers are long to fit in cooking pan.
For the Stuffing
- Heat oil in pan, add carom seeds and sesame seeds. Sauté for about 30 seconds or until seeds start to sizzle.
- Add hing/Asafetida and coarse peanut and give it a mix.
- Add boiled potato, roasted besan, turmeric powder, chili powder, sugar and salt. Give everything a nice mix and cook for 3-4 minutes on low flame
- Lastly add chopped coriander and lemon juice. Mix well.
- Switch off the flame and keep aside to let it cool down a bit.
For the Stuffed Pepper/Bharwa Mirch
- Stuff mirch/peppers with besan-potato-peanut mixture.
- In a wide pan heat 2 Tbsp. of oil. Add black cumin seeds and fennel seeds
- When seeds start to sizzle add stuffed mirchi. Cover and let them cook for 5-7 min on medium flame.
- Once you see blister appears on the chili, flip the chilies, season with salt and turmeric powder. Cover and cook for further 5-7 minutes on medium flame.
- Once chilies are cooked from all sides, add in leftover stuffing.
- Switch off the flame and keep it covered for 3-4 minutes.
- Stuffed Potato-Peanut Stuffed Mirch is ready to serve. Serve as main dish or side dish with roti, paratha or with Daal-rice
Recipe Card
Potato-Peanut Stuffed Mirch Recipe
Description
This recipe is a perfect combination of spicy-sweet-sour besan-potato stuffing with crunch of nutty peanuts. This recipe is really quick fix and a perfect treat for your taste buds.
Ingredients
For the stuffing
For stuffed Mirch/Pepper
Instructions
Preparation
-
In a nonstick pan dry roast besan flour stirring continuously to prevent the flour from burning and sticking to the bottom of the pan.
-
Roast for 5 minutes or until the besan turns lightly brown and gives off a nutty aroma.
-
In a mixer grinder add roasted peanut and grind to coarse powder.
-
Wash and pat dry chilies. Slit them lengthwise and remove seeds using fork/spoon. You can cut them into half it peppers are long to fit in cooking pan.
For the Stuffing:
-
Heat oil in pan, add carom seeds and sesame seeds. Sauté for about 30 seconds or until seeds start to sizzle.
-
Add hing/Asafetida and coarse peanut and give it a mix.
-
Add boiled potato, roasted besan, turmeric powder, chili powder, sugar and salt. Give everything a nice mix and cook for 3-4 minutes on low flame
-
Lastly add chopped coriander and lemon juice. Mix well.
-
Switch off the flame and keep aside to let it cool down a bit.
For the Stuffed Pepper/Bharwa Mirch
-
Stuff mirch/peppers with besan-potato-peanut mixture.
-
In a wide pan heat 2 Tbsp. of oil. Add black cumin seeds and fennel seeds
-
When seeds start to sizzle add stuffed mirchi. Cover and let them cook for 5-7 min on medium flame.
-
Once you see blister appears on the chili, flip the chilies, season with salt and turmeric powder. Cover and cook for further 5-7 minutes on medium flame.
-
Once chilies are cooked from all sides, add in leftover stuffing.
-
Switch off the flame and keep it covered for 3-4 minutes.
-
Stuffed Potato-Peanut Stuffed Mirch is ready to serve. Serve as main dish or side dish with roti, paratha or with Daal-rice
Note
- Peppers/Mirch: Do remember to pick crunchy, unripe and wrinkle free peppers.
- Spice level: To make this recipe less spicy, deseed the peppers before stuffing.
- Storage: Leftover stuffed pepper can be store refrigerated for 3-4 days in air tight container.
