Monday, May 2, 2016

Besan wali Bharwan Mirchi

Besan wali Bharwan Mirchi, is a simple and flavorful preparation of green chilies ,which have been stuffed with a tangy and spicy filling of Bengal Gram flour or Besan and cooked on low flame.

"Besan wali Bharwan Mirchi"
Besan is a very versatile ingredient and is used across India in the preparation of a variety of both savory and sweet dishes. It can either be used as a main ingredient or in combination with other ingredients. These chili peppers are not very hot, however we have also removed the seeds and stalk, hence you get the flavor of the chilies without the heat.

Besan wali Bharwan Mirchi can be prepared in many ways but the recipe which I am sharing is a no onion or garlic one, and very commonly prepared in Rajasthan. It goes well with all kinds of Rotis and Parathas.


Green Chilies - 10 -12
Besan / Bengal Gram flour - 1/2 cup
Asafoetida /Hing - a generous pinch
Amchur / Dry Mango Powder - 1 teaspoon
Coriander powder - 2 teaspoon
Fennel Powder- 1 teaspoon
Red chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Garam Masala powder - 1/4th teaspoon
Cumin seeds - 1/2 teaspoon
Carrom seeds / Ajwain - 1/4th teaspoon
Mustard seeds - 1/4th teaspoon
Oil - 4 tablespoon
Salt to taste.


Heat 2 tablespoons of oil in a kadhai, add the cumin seeds along with Ajwain seeds and mustad seeds, once they start to pop add the asafoetida and turmeric powder followed by besan.

Mix well and fry, there are chances that the besan will form lumps, just break them using the back of your spoon or spatula. Continue frying until the besan gets an even golden yellow colour. turn off the gas.

Remove the kadhai from the stove top and add the coriander powder, red chili powder, fennel powder, Amchur powder, garam masala and salt, mixwell and keep aside and let it cool so that you can handle it easily.

Wash the green chilies thoroughly, pat dry them with a kitchen towel and make lengthwise slits on the chilies, ensuring that the ends are intact. Using the back of a spoon carefully remove the seeds and keep aside.

Fill each slit green chili with the ready besan masala, ensure that the ends are intact. Repeat process until all the chilies are done.

Heat the remaining 2 tablespoons of oil in the kadhai, place the besan stuffed chilies in the kadhai, cover and cook for 2-3 minutes, open the lid and turn the chilies ensuring that they are evenly cooked on all sides. The chilies in the center of the kadhai get maximum heat and tend to get brown quickly, so be careful and keep turning the sides. (I always manage to brown them to perfection without fail ;b)

Serve these tangy besan stuffed chilies along with rotis or parathas,


Roasting of the besan in the most important step in this recipe, do roast the besan on low flame, it may take some extra time but its worth the wait.
You can always make this besan stuffing in advance,it stays well in the fridge for 10-15 days.  
There is no need to add any water while cooking, just cover and cook on low flame.

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