Bharleli Mirchi Recipe: Spicy Stuffed Chilli Delight
Master the art of making Bharleli Mirchi (stuffed chilli) with this easy-to-follow recipe. A spicy and tangy side dish perfect for any Indian meal.
Ingredients
- 5-6 Large Green Chilli
- 4 tbsp Roasted peanut powder
- Paste: 1 green chilli, 1/2 inch ginger, 7-8 garlic cloves, 1/4 tsp cumin seeds
- Salt to taste
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- A Pinch of Hing / Asafetida
- 1 tsp Cumin & Coriander Powder
- 2 tsp Grated Dry Coconut
- 1/2 tsp Red Chilli Powder
- Coriander Leaves
- 1/2 tsp Powdered Sugar
- 1/2 tsp Chaat Masala
- 1/4 tsp Black Salt
- Lemon Juice
- Oil
Instructions
- Prepare the chillies: Wash the large green chillies thoroughly. Slit each chilli lengthwise, from the top to the tip, and carefully remove all the seeds to reduce the heat. You can leave the chillies whole or cut them into two pieces.
- Create the paste: In a blender or mortar, make a smooth paste of one fresh green chilli, half an inch of ginger, seven cloves of garlic, and a pinch of cumin seeds.
- Mix the stuffing: In a large bowl, combine the ground peanuts, the green chilli-ginger-garlic-cumin paste, and all the dry spices: turmeric powder, garam masala, hing, cumin-coriander powder, grated coconut, red chilli powder, chopped fresh coriander leaves, powdered sugar, regular salt, chaat masala, and black salt.
- Add liquid and mix: Mix all the ingredients well. Then, add one teaspoon of lemon juice to the mixture. This will help bind the stuffing together and add a tangy flavour. Mix again until the stuffing is moist and holds its shape.
- Stuff the chillies: Take each prepared green chilli and carefully stuff it with the peanut mixture. Press the filling in firmly but gently.
- Cook the stuffed chillies: Heat a pan with two tablespoons of oil. Once hot, place the stuffed chillies in the pan in a single layer.
- Roast evenly: Cook the chillies on medium heat, turning them every few minutes to ensure they cook evenly on all sides. Continue cooking until the chillies are tender, roasted, and slightly browned on the outside.