• Recipes
    • Party Menus
    • Appetizers
    • Breakfast
    • Desserts
    • Cakes, Cookies, and Cupcakes
    • Drinks and Beverages
    • Indian Cuisine
      • Indian Sweets
      • No Onion No Garlic Recipes
      • Vrat Food
    • Main Course
      • Pasta and Noodles
      • Pizza, Burgers, and Sandwiches
    • Slow cooker recipes
    • Soups and Salads
    • Breads and Rolls
  • Instant Pot
  • Reference Guide
    • Kitchen Basics
  • Shop @ Amazon
  • Indian Festivals
  • Work With Me
  • About Us
    • Contact Us
    • Privacy Policy
    • Home
    • Work With Me
    • About
    • Contact
    • Disclosure

    RuchisKitchen

    Cooking at your fingertips

    • Recipes
      • Instant Pot
      • Party Menus
      • Appetizers and Snacks
      • Drinks and Beverages
      • Cakes, Cookies, and Cupcakes
      • Desserts
      • Soups and Salads
      • Breads and Rolls
      • Pizza, Burgers, and Sandwiches
      • Pasta and Noodles
      • Main Course
      • Indian Cuisine
        • Indian Dishes
        • Indian Sweets
        • Slow Cooker Recipes
        • Vrat Food
        • No Onion No Garlic Recipes
        • Non veg recipes
      • Breakfast
      • Accompaniments and Sides
    • Kitchen Basics
    • Reference Guide
    • Festivals
    • Shop
    Home » Recipes » Indian Cuisine » Bharwan Mirchi Recipe

    Bharwan Mirchi Recipe

    Published On:September 14, 2021 By:Ruchi

    This site uses cookies and affiliate links. As an Amazon affiliate, I earn from qualifying purchases. Please read my disclosure.
    DF
    EF
    GF
    NF
    SP3
    30
    VG
    8.2K shares
    • Share28
    • Yummly
    • Reddit
    Jump to Recipe
    Pinterest Short pin
    Pinterest Short pin
    Pinterest Long pin

    Presenting a low-carb, gluten-free, and vegan bharwan Mirchi recipe that is super easy to make and tastes delicious. Packed with protein (chickpea flour), a little bit of lemon juice, and a hint of aromatic Indian spices, these peppers are just perfect for a busy weeknight and will complement any main course beautifully. 

    Bharwan mirchi in a plate with onions

    What is Bharwan Mirchi?

    So “Bharwan Mirchi” literally means stuffed peppers. Now, stuffed peppers are a dish that’s popular worldwide and can be made in several ways. But what I like most about this recipe is that it’s –

    • Healthy and nutritional
    • Made with panrty staples
    • Comes together in 30 minutes
    • Keeps well in the fridge; therefore, it can be made ahead of time
    • Can be doubled to suit your preferences, and
    • This recipe makes a decent amount that you can easily pack for lunch the next day.

    So let’s head out, buy some peppers, and start stuffing!

    Bharwan Mirchi Ingredient List

    Ingredient list for Bharwan Mirchi recipe

    The ingredients to make my favorite bharwa besan mirch sabzi is probably sitting in your pantry. This part explains the role of each element in this recipe. For the FULL, printable recipe card, please scroll down to the bottom of this post.

    » Big Green Chilies — I have used light green sweet peppers for the bharwan Mirchi recipe. These peppers are called Cubanelles and are considered sweet pepper. But you can use any colored long peppers that are sweet tasting for this recipe. 

    » Chickpea flour — Since these Bharwan Mirchi’s are gluten-free, I have used chickpea flour as my stuffing. But there are a couple of choices that you can choose from – you can stuff bharwan Mirchi with boiled, mashed potatoes (also known as bhareli Mirchi), or rice for a change. Either one of them will work well. 

    » Spices and seasonings — Aromatic spices like amchur Powder (mango powder), coriander powder, fennel seeds powder, degi mirch or red chili powder, a pinch of hing (asafoetida), Rai (mustard seeds), Haldi (turmeric powder), garam masala powder, cumin powder, and salt gives a hot and spicy flavor to this recipe. 

    » Oil — to cook chilies.

    How to make Bharwan Mirchi Recipe

    This section walks you through a detailed step-by-step recipe with pictures. For the FULL, printable recipe card, please scroll down to the bottom of this post.

    » Prepare the peppers — Rinse and pat dry the peppers. Using a sharp knife, cut down along one of the sides of the Mirchi. Open the Mirchi slightly, and make room for the stuffing by carefully removing the seeds and membranes from the insides of the peppers. Sprinkle the inner part of the peppers with salt and set them aside. 

    PROTIP — Be careful while making a slit; we have to make a slit on one side; the other side should remain intact.

    Discard the seeds

    » Make the Filling — To prepare the filling, add mustard to an oil-smeared pan, and as they start to crackle, add chickpea flour, along with degi mirch and haldi. Cook for about 10-15 minutes over medium heat until the chickpea flour starts to emit a pleasant, nutty aroma and turns into a deep golden color. Take the mixture off the flame and stir in the rest of the spices. Mix until thoroughly combined. Do the taste test and set aside the mixture to cool completely.

    PROTIP — Adjust the spice level to your liking.

    » Stuff the Peppers — Once the mixture is comfortable enough to touch, add 1-3 teaspoons of water to the mix and knead it well. Now tightly stuff each Mirchi with the stuffing. 

    PROTIP — Yogurt can be used as a substitute for water.

    Stuffed Bharwan Mirchi

    » Cook the peppers — Add oil to a cast-iron pan. Arrange the mirchis (with the skin side on top) in a single layer in the pan. Cover the pan with a lid and cook the peppers for 8-10 minutes. Turn the bharwan Mirchi around in the pan at the halfway point, and then continue cooking (with the stuffing side down) until the pepper’s skin is soft and cooked. Uncover the pan, and continue cooking the mirchis until the bharwan Mirchi is golden and crispy. Take it off the heat and serve.

    PROTIP — To check if bharwa besan mirch sabzi is cooked, insert a fork in the pepper, and if the fork goes through easily, your Bharwa Mirch is cooked. 

    Cooked Bharwa mirch in the pan

    Frequently asked question

    Why add water to the bharwan mirchi mixture?

    The chickpea and spice stuffing after it is cooked is crumbly and will fall off during cooking. So to keep the filling intact in the peppers, a little moisture is added to hold its shape. After adding water, the chickpea mixture should form a softball. This stuffing mixture can go from a softball phase to a paste-like texture in a few drops. Therefore, be careful and add water slowly. 

    Which pan is good to cook bharwan mirchi?

    A cast-iron pan is the best. Bharwan Mirchi turns out becomes golden and turns out much crispier in a cast-iron pan. 

    Why cover the pan while cooking Bharwan Mirchi?

    By covering the bharwan Mirchi’s tightly with a lid will ensure evenly cooking. The moisture in the peppers will evaporate into steam but still stay in the pan and help the peppers cook thoroughly. This way, the mirchis will have a delicate texture, and the chickpea filling will retain its moisture.

    Why season the green peppers after deseeding them?

    As kids, we used to eat the stuffing and discard the pepper skin because it tasted bland. So my mom started to sprinkle the inside of the peppers with salt before stuffing them. It makes a huge difference!

    Can I cut the peppers in half?

    Absolutely! If your mirchis are big, you can cut them in half or quarters to suit your preferences.

    Can I cook the Bharwan Mirchi recipe in an airfryer?

    Of course, you can! The same recipe can be baked in an airfryer @300°F for 10-12 minutes until they are golden, turning them halfway during the cooking time.

    Can Bharwan Mirchi be made ahead?

    Yes! There are two ways you can make this recipe. 

    1. Partial Prep – The stuffing can be prepared two days in advance (do not add water). Cool and store in an airtight container. When ready to assemble-

    • Rinse and pat dry the peppers,
    • Make a slit,
    • Deseed,
    • Add water and knead the stuffing
    • Stuff the peppers with the filling, and
    • Cook as directed.  

       2. Fully Cooked – Cook the bharwa mirch as stated in the recipe. Allow them to cool, then store them in the refrigerator for 3-4 days in an airtight container. When ready to eat, warm the mirchis in the microwave for 30-seconds to a minute until heated through.

    Substitutions & Variations

    There are many variations and substitutes possible with the stuffing. Instead of stuffing the bharwan Mirchi with chickpea flour and spices ( as mentioned in this recipe), some other great options are – 

    • Pizza -like stuffing made with bell peppers, onions, sauce, and cheese
    • Spicy rice filling
    • Mozzarella stuffed peppers or
    • Roasted chickpeas and quinoa stuffed peppers. 
    Bharwan Mirchi on a plate

    LET ME KNOW WHAT YOU THINK!

    This bharwa Mirch recipe is a perfect dish for everyday dinners but could be a super tasty appetizer for your next potluck party!

    It can be served as an appetizer or as a side dish, but if you are looking for a few options to round up the meal, then here are some of my favorites pairings – 

    • Chana Dal Pulao
    • Instant Pot Spinach Dal/ Dal palak
    • Panchmel dal

    You can pick one of them to make make it a wholesome and delicious meal. 

    Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.

    HUNGRY FOR MORE FAMILY-FAVORITE RECIPES, TRY THESE-

    • Dum aloo
    • Lobia Masala
    • Methi Paneer
    • Tawa Paneer
    • Punjabi Kadi Pakora
    This recipe post has been updated from the archives, first published on June 1, 2016
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!

    Bharwan Mirchi Recipe

    Author : Ruchi
    Presenting a low-carb, gluten-free, and vegan bharwan Mirchi recipe that is super easy to make and tastes delicious. Packed with protein (chickpea flour), a little bit of lemon juice, and a hint of aromatic Indian spices, these peppers are just perfect for a busy weeknight and will complement any main course beautifully.
    4.50 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Indian
    Servings 6 MIRCHIS
    Calories 77 kcal

    EQUIPMENT

    • Cast Iron Pan
    • Glass Mixing Bowls

    INGREDIENTS
     

    • 6 medium Green Chilies
    • ¾ cup Besan (Chickpea flour/ Gram flour)
    • ½ teaspoon Deggi Mirch adjust according to taste
    • ½ teaspoon Haldi (Turmeric powder)
    • ½ teaspoon Amchur Powder (Mango Powder)
    • 1 teaspoon Coriander powder (sukha dhaniya)
    • 1 teaspoon Fennel seeds Powder
    • A pinch of Hing (asafoetida)
    • ½ teaspoon Rai (Mustard seeds)
    • ½ teaspoon Garam Masala Powder
    • ¾ teaspoon Cumin powder
    • 3 teaspoons Water
    • – – Salt to taste
    • – – Oil to cook the chilis
    US Customary – Metric

    INSTRUCTIONS

    • Rinse and pat dry the peppers.
      Green Mirchi
    • Using a sharp knife, cut down along one of the sides of the Mirchi.
      Slit Mirchi lengthwise
    • Open the Mirchi slightly, and make room for the stuffing by carefully removing the seeds and membranes from the insides of the peppers. Sprinkle the inner part of the peppers with salt and set them aside.
      Discard the seeds

    PREPARE THE FILLING

    • Heat oil in a pan, add mustard seeds.
      Oil in the pan with mustard seeds
    • As they start to crackle, add chickpea flour, along with degi mirch and haldi.
      Bharwan Mirchi Stuffing
    • Cook for about 10-15 minutes over medium heat until the chickpea flour starts to emit a pleasant, nutty aroma and turns into a deep golden color. 
      Cook the filling
    • Take the mixture off the flame and stir in the rest of the spices. 
      Add spices to bharwan mirchi masala
    • Mix until thoroughly combined.
      Cool the mixture
    • Do the taste test and set aside the mixture to cool completely.
      Cool the Bharwan Mirchi stuffing

    STUFF AND COOK THE PEPPERS

    • Once the mixture is comfortable enough to touch, add 1-3 teaspoons of water to the mix and knead it well. Now tightly stuff each mirchi with the stuffing. 
      Stuff Mirchi with the filling
    • Add oil to a cast-iron pan. Arrange the mirchis (with the skin side on top) in a single layer in the pan. Cover the pan with a lid and cook the peppers for 8-10 minutes. Turn the bharwan Mirchi around in the pan at the halfway point, and then continue cooking (with the stuffing side down) until the pepper’s skin is soft and cooked. 
      Turn and cook Bharwan mirchi again
    • Uncover the pan, and continue cooking the mirchis until the bharwan mirchi is golden and cripsy.
      Cooked Bharwan mirchi in the pan
    • Take it off the heat and serve.
      Bharwan mirchi in a plate with onions

    RECIPE NOTES

     
    Can Bharwan Mirchi be made ahead?
    Yes! There are two ways you can make this recipe. 
    1. Partial Prep – The stuffing can be prepared two days in advance (do not add water). Cool and store in an airtight container. When ready to assemble-
    • Rinse and pat dry the peppers,
    • Make a slit,
    • Deseed,
    • Add water and knead the stuffing
    • Stuff the peppers with the filling, and
    • Cook as directed.  
     
    2. Fully Cooked – Cook the bharwan Mirchi as stated in the recipe. Allow them to cool, then store them in the refrigerator for 3-4 days in an airtight container. When ready to eat, warm the mirchis in the microwave for 30-seconds to a minute until heated through.
     
    Substitutions & Variations
    There are many variations and substitutes possible with the stuffing. Instead of stuffing the bharwan Mirchi with chickpea flour and spices ( as mentioned in this recipe), some other great options are – 
    • Pizza -like stuffing made with bell peppers, onions, sauce, and cheese
    • Spicy rice filling
    • Mozzarella stuffed peppers or
    • Roasted chickpeas and quinoa stuffed peppers. 
     

    NUTRITION

    Calories: 77kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 163mg | Potassium: 153mg | Fiber: 4g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
    8.2K shares
    • Share28
    • Yummly
    • Reddit

    Hi, I am Ruchi!

    Welcome to my incredible food paradise! If you are passionate about food, this is the right place to explore exquisite recipes. From tasty starters, delicious meals, and blissful sweet delights, here you will find everything to please the gourmet in you. ❤ More About Me
    Follow along:

    Search

    Subscribe Today

    For all your favorite dishes straight to your inbox

    Featured on

    Recipe Key:

    • DFDairy Free
    • EFEgg Free
    • GFGluten Free
    • IPInstant Pot
    • NFNut Free
    • 30Under 30
    • VGVegetarian
    • VVegan
    • NBNo Bake
    • PPaleo
    • SPWeight Watchers Smart Points

    Popular Recipes

    Cut slice of orange cake on a plate
    Spicy noodles in a bowl
    Step by step easy khaman dhokla - Ruchiskitchen

    As Featured In:

    Copyright ©2023, RuchisKitchen. All Rights Reserved.