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RAJASTHANI BESANWALI BHARWAN MIRCH / BHARWAN MIRCH / STUFFED CHILLY PEPPERS

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Rajasthan is a dry region and as a result fresh green vegetables are not easily available in this desert land and that’s why can see use of lots of spices, pulses and dried veggies being used in this cuisine, even in the absence of fresh produce the Rajasthani cuisine gives us very interesting and lip-smacking dishes which amazes me every time I try this cuisine. When we were staying in Jaipur  I came across many such exciting dishes from which these “Besanwali bharwa mirch” took my fancy and I learnt it there from our rajasthani house help lady, from then on-wards it has been hot favorite in our family, this dish is a life savior if you are  having a shortage of veggies in your refrigerator as this makes a great meal if accompanied with simple dal chawal or just pair it up with some chapatis or parathas and your meal is sorted, to be very frank and truthful when I am lazy to cook I make these spicy tangy chillies as they can be made in a flash with ingredients easily available in your pantry.

Bharwan Mirch 2.“Rajasthani Besanwali Bharwan Mirch”,  is basically a stuffed chilli pepper which is stuffed with a filling made up of roasted gram flour (Besan) along with some simple spices and just quickly fried in a hot pan with little bit of oil till all the sides of the chilly are blistered and the flesh of the chilly becomes soft. The best thing about this recipe is that it stays good in the refrigerator for 8 to 10 days and you can also carry them while you are traveling they stay good at room temperature for couple of days.

Bharwan Mirch 3

So what are you waiting for a go ahead and try this jhatpat (quick) and yummy to its core “Besanwali bharwan mirch” and make your meals more interesting, one bite into these and you will surely be transported to a mental tour to “Rangila Rajasthan” for sure… such is the beauty of simple flavorful recipes of Rajasthani cuisine.
If you do try the recipe, please give me a feedback if possible would be happy to hear from you all, many more related recipes are shared on my blog do click on the links below to check their recipes  hope you will like them also. Till then happy cooking….

Bharwan Mirch 4SIRKE WALE PYAAZ

QUICK PICKLED RED HOT PEPPERS

LAL MIRCH KA BHARWA ACHAR U.P. STYLE

TOMATO CHILLY GARLIC PICKLE

TOK MISHTI JHAAL KULER ACHAR

GUD AAM

PEANUT & CHILLY GARLIC CHUTNEY / SHENGDANA CHUTNEY

CAJUN SPICE SEASONING MIX

BENGALI GARAM MASALA

RECIPE FOR RAJASTHANI BESANWALI BHARWAN MIRCH
Ingredients:

  • 12 to 15 nos – Big fat green chillies( choose the variety which is less spicy here I have used Mathaniya mirch, you can also use Banana peppers, Bhavnagri mirch or any other variety easily available for you)
  • ¾ th cup – Besan (Chick pea flour)
  • 1 &1/2 tbsp – Amchoor powder (Dry raw mango powder)
  • 2 tsp –Dhaniya powder ( Coriander powder)
  • 1&1/2 tsp – Saunf powder coarsely crushed (Fennel powder)
  • 1&1/2 tsp – Red chilli powder
  • ½ tsp – Haldi powder (Turmeric powder)
  • 2 big pinch – Hing (Asefodetia)
  • 1 tsp – Roasted Jeera powder (Cumin powder)
  • ½ tsp – Ajwain coarsely crushed (carom/caraway seeds)
  • ½ tsp – Garam masala powder
  • 1 tsp – Til seeds roasted and coarsely crushed (Sesame seeds)
  • ½ tsp – Jeera seeds (Cumin seeds)
  • ½ tsp – Rai seeds ( small mustard seeds)
  • 5 to 6 tbsp – Mustard oil or any oil you prefer
  • 1 tsp oil – to fry the stuffed Mirch
  • Few tbsp. of water to sprinkle while cooking the stuffed mirch
  • Lemon juice to add while serving (Optional)

Bharwan Mirch 5METHOD:

  1. Wash and wipe the chillies and slit on one side to make a pocket to stuff the stuffing inside keeping intact the stem, at this point you can scrape out the seeds and the white membrane inside the chillies if you want if you want to avoid the heat from the seeds of the chillies as I like my stuffed chillies to be on the spicy side so I don’t take them out.
  2. Prep all the chillies as mentioned above and apply a little bit of salt inside the chilly pockets by doing this the flesh of the chillies would absorb the salt and spices better, keep aside.
  3. Heat a pan add 5 to 6 tbsp. mustard oil and bring it to a smoking point, then lower the flame(if you are using any other oil then no need to bring it to a smoking point just heat the oil over medium heat)
  4. In the heated oil add cumin seeds and mustard seeds let them crackle add hing and haldi and add the besan and stir well, cook the besan on low to medium flame stirring slowly till the besan is well roasted and a nice aroma comes from the roasted besan.
  5. Add all the spices like cumin powder, coriander powder, red chilli powder, saunf powder, ajwain powder, garam masala powder, and the roasted crush sesame (Til) seeds and mix well at last add amchoor powder and give a good mix and switch off the flame.
  6. If at this point you feel that the stuffing is too dry then you can add more heated oil to it let the filling cool a bit, check the seasonings and spices, adjust accordingly.
  7. Take the earlier prepped chilli peppers and stuff them with the prepared stuffing generously, finish with all the chilli peppers.
  8. Heat a tsp. of oil in a pan and arrange the stuffed chillies in the pan slit side on top sprinkle a little water on the side of the pan and cover and cook on low to medium flame.
  9. In between with the help of a tong change the sides of the chillies taking care so that the stuffing doesn’t come out,  cook from all the sides till the chillies are blistered all over and the flesh of the chilly has become soft. Switch of the flame.
  10. Serve the Rajasthani style Besanwali Bharwan Mirch with a squeeze of lime juice and mukka maar ke pyaaz(Hand smashed whole onions) with chapatis, parathas or bajre ki  roti, it can also be served with simple dal chawal as a side dish and also goes well with curd rice, try your combinations as you like it.
  11. This can be kept in the refrigerator for 8 to 10 days easily and is also a great dish to carry when you are traveling as it won’t spoil for 2 to 3 days during your journey.

Bharwan Mirch 6NOTES:

  1. The quantity of spice can be altered as per personal liking I have shared the recipe as my family likes it, just take care the stuffing should be tangy and spicy.
  2. Any big fat variety chilly which is less spicy can be used for this recipe.
  3. Applying salt is advisable as it gives good taste to the whole dish or else the flesh of the chillies sometimes remain bland and tasteless.(I remember as kids we used to eat the stuffing and throw away the outer chilly flesh, but by applying in salt it makes a lot of difference so don’t skip this step)
  4. I like my filling to be on the sour side more so I have used more amchoor powder and added a squeeze of lime juice while serving, but if you don’t like too much sour then avoid it and add amchoor power according to your taste.
  5. The stuffing when ready should not be too much dry or else the stuffing would come out while cooking them, and if it’s too oily then it won’t taste good even.
  6. Sometimes I even add lemon juice instead of amchoor powder in the stuffing to give it a binding but then, in that case, it doesn’t stay for too long and you have to consume them early.
  7. For a different variation you can also add fried onion and garlic in the filling to get a different taste, that way also it tastes awesome.
  8. Always turn the stuffed chillies carefully while cooking so that the stuffing doesn’t come out.
  9. Traditionally mustard oil is used in the recipe as the sharpness of the mustard oil give a interesting character to this simple soulful dish, but if you don’t like mustard oil then go ahead and make it with any other coooking oil you prefer.

Bharwan Mirch 7

 

RAJASTHANI BESANWALI BHARWAN MIRCH / BHARWAN MIRCH / STUFFED CHILLY PEPPERS
 
Author:
Recipe type: Pickles & Condiments,
Cuisine: Indian
Ingredients
  • 12 to 15 nos – Big fat green chillies( choose the variety which is less spicy here I have used Mathaniya mirch, you can also use Banana peppers, Bhavnagri mirch or any other variety easily available for you)
  • ¾ th cup – Besan (Chick pea flour)
  • 1 &1/2 tbsp – Amchoor powder (Dry raw mango powder)
  • 2 tsp –Dhaniya powder ( Coriander powder)
  • 1&1/2 tsp – Saunf powder coarsely crushed (Fennel powder)
  • 1&1/2 tsp – Red chilli powder
  • ½ tsp – Haldi powder (Turmeric powder)
  • 2 big pinch – Hing (Asefodetia)
  • 1 tsp – Roasted Jeera powder (Cumin powder)
  • ½ tsp – Ajwain coarsely crushed (carom/caraway seeds)
  • ½ tsp – Garam masala powder
  • 1 tsp – Til seeds roasted and coarsely crushed (Sesame seeds)
  • ½ tsp – Jeera seeds (Cumin seeds)
  • ½ tsp – Rai seeds ( small mustard seeds)
  • 5 to 6 tbsp – Mustard oil or any oil you prefer
  • 1 tsp oil – to fry the stuffed Mirch
  • Few tbsp. of water to sprinkle while cooking the stuffed mirch
  • Lemon juice to add while serving (Optional)
Instructions
  1. Wash and wipe the chillies and slit on one side to make a pocket to stuff the stuffing inside keeping intact the stem, at this point you can scrape out the seeds and the white membrane inside the chillies if you want if you want to avoid the heat from the seeds of the chillies as I like my stuffed chillies to be on the spicy side so I don’t take them out.
  2. Prep all the chillies as mentioned above and apply a little bit of salt inside the chilly pockets by doing this the flesh of the chillies would absorb the salt and spices better, keep aside.
  3. Heat a pan add 5 to 6 tbsp. mustard oil and bring it to a smoking point, then lower the flame(if you are using any other oil then no need to bring it to a smoking point just heat the oil over medium heat)
  4. In the heated oil add cumin seeds and mustard seeds let them crackle add hing and haldi and add the besan and stir well, cook the besan on low to medium flame stirring slowly till the besan is well roasted and a nice aroma comes from the roasted besan.
  5. Add all the spices like cumin powder, coriander powder, red chilli powder, saunf powder, ajwain powder, garam masala powder, and the roasted crush sesame (Til) seeds and mix well at last add amchoor powder and give a good mix and switch off the flame.
  6. If at this point you feel that the stuffing is too dry then you can add more heated oil to it let the filling cool a bit, check the seasonings and spices, adjust accordingly.
  7. Take the earlier prepped chilli peppers and stuff them with the prepared stuffing generously, finish with all the chilli peppers.
  8. Heat a tsp. of oil in a pan and arrange the stuffed chillies in the pan slit side on top sprinkle a little water on the side of the pan and cover and cook on low to medium flame.
  9. In between with the help of a tong change the sides of the chillies taking care so that the stuffing doesn’t come out, cook from all the sides till the chillies are blistered all over and the flesh of the chilly has become soft. Switch of the flame.
  10. Serve the Rajasthani style Besanwali Bharwan Mirch with a squeeze of lime juice and mukka maar ke pyaaz(Hand smashed whole onions) with chapatis, parathas or bajre ki roti, it can also be served with simple dal chawal as a side dish and also goes well with curd rice, try your combinations as you like it.
  11. This can be kept in the refrigerator for 8 to 10 days easily and is also a great dish to carry when you are traveling as it won’t spoil for 2 to 3 days during your journey.
Notes
1. The quantity of spice can be altered as per personal liking I have shared the recipe as my family likes it, just take care the stuffing should be tangy and spicy.
2. Any big fat variety chilly which is less spicy can be used for this recipe.
3. Applying salt is advisable as it gives good taste to the whole dish or else the flesh of the chillies sometimes remain bland and tasteless.(I remember as kids we used to eat the stuffing and throw away the outer chilly flesh, but by applying in salt it makes a lot of difference so don’t skip this step)
4. I like my filling to be on the sour side more so I have used more amchoor powder and added a squeeze of lime juice while serving, but if you don’t like too much sour then avoid it and add amchoor power according to your taste.
5. The stuffing when ready should not be too much dry or else the stuffing would come out while cooking them, and if it’s too oily then it won’t taste good even.
6. Sometimes I even add lemon juice instead of amchoor powder in the stuffing to give it a binding but then, in that case, it doesn’t stay for too long and you have to consume them early.
7. For a different variation you can also add fried onion and garlic in the filling to get a different taste, that way also it tastes awesome.
8. Always turn the stuffed chillies carefully while cooking so that the stuffing doesn’t come out.
9. Traditionally mustard oil is used in the recipe as the sharpness of the mustard oil give a interesting character to this simple soulful dish, but if you don’t like mustard oil then go ahead and make it with any other coooking oil you prefer.
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2 Comments

  1. Gorgeous and super tasty mirchis!! Have always loved the Rajasthani cuisine flavors..love it 🙂

     

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