In this episode of Mother's Recipe, let's learn how to make Stuffed Chillies at home.
Stuffed Chilli Peppers | Masaledar Filling | How To Make Stuffed Chilli | Bharli Mirchi Using Besan | Green Chilli Stuffed Recipes | Bharleli Mirchi Recipe | Chilli Bajji | Mirch Filling Recipe | Dry Stuffed Mirchi | Masala Mirchi Recipe | How To Make Bharwan Mirchi | Green Chilli Side Dish | Veg Side Dish For Rice | Chapathi Side Dish | Sunday Lunch Recipes | Lunch Sabzi Recipe | Lunch Box Recipes For Kids | Indian Lunch Menu for Guests | Spicy Mirchi Recipes | Rajshri Food
Stuffed Chilli Ingredients
Introduction
How To Prep the Green Chillies
9 Green Chillies
How To Make The Stuffing Mixture
1 cup Gram Flour
1 tbsp Coriander Seeds Powder
1 tbsp Dry Mango Powder
1 tsp Turmeric Powder
1 tsp Fennel Seeds Powder (roasted)
1/2 tsp Cumin Seeds Powder (roasted)
1 tsp Red Chilli Powder
1 tsp Salt
1/2 tsp Black Salt
1 tbsp Mustard Oil
How To Fill The Mixture in the Chillies
How To Pan-Fry The Stuffed Chillies
4 tbsp Mustard Oil
1/2 tsp Asafoetida
1 tsp Cumin Seeds'
Stuffed Chili Serving Idea
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About Stuffed Peppers
Stuffed Peppers are a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.
Stuffed peppers (Bharvan Mirch or Bharva Hari Mirch) is one of several stuffed vegetable (Bharvan subji) dishes. It consists of bell peppers stuffed with cooked potatoes, and onions and seasoned with chili, turmeric, coriander, cilantro, salt, and lemon juice. The peppers are then either browned in a tava (frying pan) or baked in an oven until the peppers are scorched.
Mirchi bajji or pakora is a chaat (street food) item and is a hot favorite during the monsoon and cooler months. In Mumbai and western areas, the big green chilli pepper is stuffed with a roasted, spiced flour mix and fried. In the South, the big green chillies, similar to hatch, is dipped in a flour batter and fried. It may be accompanied by chutneys and sauces. In Andhra Pradesh and Tamil Nadu, some of the smaller but more potent chillies are also stuffed and fried, especially as a side to rice. |
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