Besan Stuffed Bharwa Mirch Recipe | Easy & Spicy

How to Make Besan Stuffed Bharwa Mirch

Besan Stuffed Bharwa Mirch is a flavorful Indian side dish. It combines mild green chilies with a spiced gram flour filling.

First, five large chilies are used for this recipe. The filling is prepared with roasted besan and Indian spices.

Amchur adds a delicious tangy flavor. Meanwhile, coriander and garam masala make the filling more aromatic.

The stuffed chilies are cooked slowly on a tawa. Therefore, you do not need to deep-fry them.

Vegetables can be included as part of a varied diet. For more information, read the official ICMR-NIN Dietary Guidelines for Indians.

Prepare the Roasted Besan

First, heat a little oil in a pan. Once hot, add cumin seeds, fennel seeds and a little ajwain.

Lightly roast the spices. Next, add ¼ teaspoon asafoetida and ½ teaspoon turmeric.

Keep stirring the spices. After that, add one bowl of besan.

Roast the besan while stirring continuously. This step helps remove its raw taste.

Once the besan smells aromatic, add ½ teaspoon salt. You can adjust the salt according to taste.

If you notice any lumps, break them with a ladle.

Make the Spiced Besan Filling

Next, add 1 teaspoon Degi Mirch powder. Then, mix in 1 teaspoon coriander powder.

After that, add ½ teaspoon garam masala. Mix in 1 teaspoon amchur powder as well.

Now, add some finely chopped coriander. Finally, pour in about 1 teaspoon oil.

Mix everything thoroughly. You can also use your hands to combine the filling.

For more homemade dishes, explore our vegetarian recipes.

Stuff and Cook the Chilies

Fill each chili with the prepared besan mixture. Press the filling gently inside.

However, avoid applying too much pressure. Otherwise, the chili may split.

Once all five chilies are stuffed, heat a tawa. Add a little oil.

Arrange the stuffed chilies on the hot tawa. Cover and cook them over low heat.

After a while, carefully turn each chili. Make sure the filling does not fall out.

Cover again and continue cooking. Meanwhile, turn the chilies occasionally.

Once they become tender, turn off the heat. Serve the stuffed chilies hot with roti.