I fondly remember many dishes that my Dadi (Grandma) used to make regularly. This is one of them!
Rajasthanis are born foodies and love variety!! Back home, we always have at least 4-5 items on our plates for lunch and dinner. Roti, rice, dal/kadhi, a green vegetable, salad, homemade pickle/achar, papad is almost always present. Many types of homemade pickles are readily available at home at any given time.
What I love about Besan Mirch is that making it is effortless, it looks fancy and is lip-smacking delicious. It is made with long peppers that are not too spicy so kids and adults can enjoy it along with rotis, theplas, or dal and rice.
Besan Bharwan Mirchi
- Total Time: 25 minutes
- Yield: 4 Persons 1x
Description
Long green peppers stuffed with gram flour mixture. Easy to prepare side to accompany various flatbreads, like roti, theplas, parathas.
Ingredients
- ¼ cup Oil + 1 tbsp Oil
- 7–8 Long green peppers (not too hot, but you can definitely go for the spicy variety if you like)
- ¾ cup Besan/gram flour
- ½ tsp Salt (adjust to taste)
- 2 tsp Red chilli powder
- 1 tsp Coriander powder
- ½ tsp Fennel powder (optional)
- ½ tsp Amchur/dry mango powder
- Water
Instructions
- Heat oil in a saute pan on low heat.
- Once hot, add besan. Keep mixing continuously until aromatic and the color has slightly darkened, about 8-10 mins.
- Add spices and mix until well combined. Now add water little at a time and keep mixing. You will notice that the consistency is becoming that of an extremely soft and pliable dough. Take a little bit of this mixture/stuffing and see if you can form a shape. Once you can do that, take the pan off the heat. Set aside until the stuffing is safe to touch.
- Slit open the hot peppers by running down the knife vertically. Be careful not to split the pepper into 2. Stuff the mixture in the openings and set aside.
- Now, heat the remaining 1 tbsp of oil in the same saute pan. Place the hot peppers in a single layer. Once you hear a sizzle, sprinkle some water and cover with a lid. Cook for about 5-7 mins until the peppers have some blisters at the bottom and the top has softened.
- Serve warm.
Notes
- The stuffing should resemble a moist dough, which is extremely soft but not sticky.
- Don’t wait too long to use the stuffing, otherwise it will dry out. In case it does, place the mixture back in the pan and repeat the process of adding more water until it is soft and easily smeared.
- If using hot peppers, consider reducing the red chilli powder to 1 tsp.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner, Side Dish
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: bharwa mirchi, besan mirchi, stuffed peppers, rajasthani bharwi mirchi, mirchi pickle
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