Bhavnagri Mirch (Stuffed Chili Peppers): A Healthy & Flavorful Gujarati Snack
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About Bhavnagri Mirch (Stuffed Chili Peppers): A Healthy & Flavorful Gujarati Snack
Discover the vibrant flavors of Bhavnagri Mirch, a delightful stuffed chili pepper recipe hailing from Gujarat, Maharashtra, and Rajasthan. These mildly tangy peppers are filled with a crunchy, flavorful mixture of roasted gram flour and aromatic spices like fennel, cumin, coriander, and dry mango powder. Unlike many fried snacks, these are gently cooked, making them a healthier and more accessible option for everyone.The unique blend of spices creates a taste that's both inviting and unforgettable, neither bitter nor overly spicy. Bhavnagri Mirch is incredibly versatile; they're perfect alongside parathas, but truly shine as a side dish with arhar dal (pigeon pea lentil) and rice, adding a burst of color and zest to any meal.This recipe is designed to be easy to follow, even for beginner cooks, and the result is a delicious and satisfying snack or side dish that's sure to impress. Prepare to elevate your everyday meals with this simple yet extraordinary addition!
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Recipe Time & More
Prep40 minutes
Cook20 minutes
Total1 hour
Ingredients
For the Chili Pepper Filling
- 1/2 cup Gram Flour besan
- 2 tsp Fennel Seeds or use store-bought fennel powder., use whole fennel seeds and grind them into a powder after roasting
- 1 tsp Cumin ground cumin may be substituted.
- 2 tsp Coriander
- 2 tsp Mango Powder amchur, dry
- 1 tsp Chili Powder adjust to your spice preference., red
- 1.5 tsp Salt adjust to taste.
- 1/4 tsp Asafoetida hing
- 1 tsp Turmeric haldi
- 2 tbsp Lemon Juice
- 4 tbsp Oil vegetable oil or ghee
For the Stuffed Chili Peppers
- 200 gm Chili Peppers and slit lengthwise. remove seeds if desired., dry, green, wash
Instructions
Prepare the Filling
- Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and asafoetida; cook until fragrant.
- Add turmeric powder and gram flour. Roast, stirring constantly, until the flour changes color and is fragrant. This will take about 5-7 minutes.
- Remove from heat. Stir in fennel powder, coriander powder, red chili powder, dry mango powder, and salt. Mix well.
- Stir in lemon juice and set aside to cool completely.
Stuff the Chilies
- Once the filling has cooled, carefully fill the slit green chilies with the mixture.
Cook the Stuffed Chilies
- Heat the remaining 2 tablespoons of oil in a pan over low heat. Arrange the stuffed chilies in the pan.
- Cover and cook for 3-4 minutes. Flip the chilies and cook for another 3-4 minutes, or until they are tender and slightly browned. Be careful not to overcook, as they may break.
- Serve warm and enjoy!
Recipe Notes
Expert Tips for Perfect Bhavnagri Mirch
- For a deeper flavor, dry roast the gram flour in a pan before adding the spices. Ensure to stir constantly to prevent burning.
- Adjust the amount of red chili powder according to your spice preference. Start with less and add more if needed.
- If you prefer less oil, you can shallow fry the stuffed chilies instead of pan-frying them. Be sure to use a non-stick pan to prevent sticking.
- For a crispier texture, you can lightly roast the green chilies before stuffing. Make sure not to burn them.
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Recipe Nutrition
Calories: 143kcalCarbohydrates: 9gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 684mg
Neha Paliwal
Articles: 87
4 Comments
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Absolutely delicious! Thanks for sharing.
This looks so good! Can’t wait to cook it.
This looks fantastic! Appreciate the share.
Such a flavorful dish! Can’t wait to taste it.