Winter means abundance of fruits and vegetables.
And one thing I surely make every weekend is Stuffed Chillies.
I use fat non-spicy chillies that are usually bright green in color. Ask your vendor for chillies that are used for pickling and I am sure he/she will understand. This variant of chilly is usually not that spicy and tastes similar to a capsicum.
Scroll below for the most ultimate stuffed chillies that can be eaten as it is or with roti/paratha.
Ingredients:
- 10-15 green chillies
- 1 cup besan or chickpea flour
- 1/4 cup oil or ghee
- 2 tsp. dhania powder
- 2 tsp. amchur powder
- 1 tsp. dhania powder
- 1 tsp. red chilly powder (optional)
- 1/4 tsp. ajwain seeds
- salt to taste
Method:
Wash the chillies thoroughly.
Pat dry.
Make a slit on one side of the chillies to form a pocket for the masala.
If the chillies are too spicy and carefully extract and throw the middle vein and seeds.
Keep aside.
Now in a pan, saute all the dry ingredients in 1 tbsp. ghee or oil on low heat till besan begins to emit a nice nutty aroma.
Switch off the heat and allow the dry mixture to cool for 10 minutes.
Now spoon the masala into the chillies to its optimum capacity.
Heat some oil or ghee into a pan.
Place all the chillies and cover and cook on low flame.
Keep turning gently to cook the chillies on all sides.
Sprinkle some water if the chillies have soaked all the oil and is sticking to the pan.
When cooked, take all the stuffed chillies onto a plate and serve warm.
Tips:
- You can turn these into mirchi ka pakora by dipping the prepared stuffed chillies and dipping them in thick besan slurry and deep frying.
- In order to make the stuffing intact into the chillies, add more oil or ghee. You can even add some water to the dry besan mixture while stuffing.
- This recipe is a basic besan stuffing. The chillies can be stuffed with many more ingredients like grated paneer, boiled potatoes, etc.
- You can turn these stuffed shallow fried chillies into a gravy dish and serve it with rice or pulao.
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