Besan Bhari Mirch (Stuffed Chilli) is a spicy side dish. This is a very popular dish in Rajasthani cuisine. Besan wali mirch is always made in batches as long as these big chilies are available in the market. Bharwan Mirch is very easy recipe that is quick to make but truly delicious and a very good accompaniment with any main course gravy along with roti or paratha. I even love this with my dal (lentils), chawal (rice) and roasted papad.
For making Besan Bhari Mirch (Stuffed Chilli) we need big medium spicy chilies, besan (gram flour) and a few spices. Hing (asafoetida) and saunf (fennel seeds) are the two very important ones for this simple dish to give that perfect aroma. The only care one has to take is to roast them well on all the sides.
Chili’s cook quite fast, but if they are getting charred then cover with a lid with water on top or sprinkle a few drops and cover and cook. Do not worry if you have the besan stuffing left after filling the mirch. You can sprinkle this on the top after switching off the heat. This Besan Bhari Mirch (Stuffed Chilli) is different from the stuffed capsicum that is usually stuffed with a combination of vegetables and paneer (cottage cheese).
You may like to try our other similar recipes like Bharwa Hari Mirch Ka Achar (Stuffed Chilli Pickle), Stuffed Capsicum in Tomato Gravy, Besan Wali Bhindi (Stuffed Okra) and Baigan Kalonji (Stuffed Baby Brinjal)
Prep time: 20 minutes
Total time: 35 minutes
Ingredients For Besan Bhari Mirch (Stuffed Chilli)
8 to 10 big Chilies
1/2 cup besan (gram flour)
1 tablespoon dhania powder (coriander)
1/4 teaspoon haldi (turmeric)
1/4 teaspoon chilli powder
1 teaspoon amchur (dry mango powder)
1/2 teaspoon garam masala
1 tablespoon saunf crushed (fennel)
A pinch of hing (asafoetida)
1/2 teaspoon rai (mustard seeds)
1 tablespoon coriander
1 teaspoon lemon juice
Salt to taste
1+1 tablespoon Oil
Directions For Besan Bhari Mirch (Stuffed Chilli)
- Heat 1 tablespoon oil, add the hing, besan (gram flour) and saute till golden.
- Add all the dry masala and mix. Switch off the heat.
- Add lemon juice and coriander and mix. Taste the stuffing and adjust the spices accordingly. The stuffing should be a little high on spices and lemon.
- Take a sharp knife and split the green chilly vertically. Keeping one side intact, slit from the other side.
- Stuff all the chillies.
- Heat 1 tablespoon oil, add rai (mustard seeds) and let them splutter.
- Now add the chillies and stir. Cover and cook for 3 to 4 minutes. Stir to turn them so that all the sides are cooked and have little blisters.
- Switch off the heat and add left over filling if any.
- Serve.
Note: If required sprinkle a few drops of water or pour water on the lid while cooking so that they are not overly charred.
