Stuffed Chilli (Bharaleli Mirchi)

Name: Stuffed Chilli (Bharaleli Mirchi)
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 Long and thick chillies (dhobli mirchi); 1 cup Besan/ gram flour; 3 tablespoon Oil; 1 tsp Cumin seeds; 1/4 tsp Asafoetida; 1/2 tsp Ajwain or caraway seeds; 1 tsp Turmeric powder; 1 tsp Chilli powder; 1. 5 tsp Coriander powder; 1/2 tsp Saunf/ fennel powder; as per taste Salt; 1/4 tsp Sugar; 1 tablespoon Lemon juice; 1 tablespoon Chopped coriander; as required Warm water to sprinkle

Vaishali Suhas @HealthisWealth

Bangalore , India

Once you prepare this mouthwatering subji , you will be guarenteed to get " make some more " demands from family! This easy and spicy subji is made with Long and thick chillies which are cored, de-seeded and stuffed with spiced and aromatic mix of chickpea flour, spices and lemon juice . Then they are shallow fry-cooked till cooked from inside and crispy from outside. Served with chapati and some maharashtrian varan. Enjoy Bharaleli Mirchi!
#sc4 #ramadan #subji #stuffed #chillies #besan #simple #maharashtrian

Vaishali Suhas @HealthisWealth

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Ingredients

25minutes.

4 servings

6Long and thick chillies (dhobli mirchi)
Maharashtrian Lunch Zunka Bhakri
1 cupBesan/ gram flour
Besanache Ladoo/ Besan Ladoo
3 tablespoonOil
1 tspCumin seeds
1/4 tspAsafoetida
1/2 tspAjwain or caraway seeds
1 tspTurmeric powder
1 tspChilli powder
1. 5 tspCoriander powder
1/2 tspSaunf/ fennel powder
as per tasteSalt
1/4 tspSugar
1 tablespoonLemon juice
1 tablespoonChopped coriander
as required Warm water to sprinkle

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Steps

25minutes.

1

First, heat a kadhai. Add 1 tablespoon oil. Then add cumin seeds. When they pop up add hing, and mix well
2

Then add the besan and slow roast it for 5 to 8 minutes. Then remove from heat. Add rest of the ingredients. Add salt and sugar. Mix in lemon juice and sprinkle some water and mix well. Cover and cool on counter.
3

While the stuffing cools, slit the chillies and remove seeds with a small spoon. Remember to oil hands so that the spice doesn't sting your fingers.
4

Now apply little salt all over from inside so that sides also taste good. Stuff spoonful of mixture in each chilli. Press well and bring the edges together. You may tie the chillies with a thread to keep the stuffing secured.
5

Now heat rest of the oil in a shallow pan. Place and arrange the chillies. Sprinkle some water, cover immediately and cook on low flame.
6

When base of the chillies gets brown and crispy, turn them over with a tong and cook on the other side till golden brown and aromatic.
7

Remove in a serving plate and serve hot with chapati, raita and daal. Yummy and delicious!!

Linked Recipes

Maharashtrian Lunch Zunka Bhakri

Besanache Ladoo/ Besan Ladoo

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Cooksnaps

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Vaishali Suhas @HealthisWealth

on April 26, 2022 11:54

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc