Masala Bharwa Mirch ,Bharli Mircha ,Stuffed Peppers

Ingredients

• 150 g (13–14 peppers)Bhavnagri chillies or serrano peppers
• 60 ml (¼ cup)Bikaneri sev
• 22.5 ml (1½ tbsp)fennel seeds
• 1.25 ml (¼ tsp)carom seeds
• 2.5 ml (½ tsp)turmeric powder
• 30 ml (2 tbsp)ground coriander
• 30 ml (2 tbsp)amchur powder or lemon juice
• 5 ml (1 tsp)salt
• 1.25 ml (¼ tsp)asafoetida powder
• 67.5 ml (4½ tbsp)refined oil
• 2.5 ml (½ tsp)mustard seeds

Instructions

1. 1

   Grind the sev

   Grind the Bikaneri sev into a fine powder.

2. 2

   Crush the seeds

   Coarsely grind the fennel seeds and carom seeds.

3. 3

   Combine the spices

   Put the sev powder, ground fennel and carom seeds, ground coriander, turmeric, amchur and salt in a bowl.

4. 4

   Mix in oil

   Add 30 ml (2 tbsp) of the refined oil and mix thoroughly.

5. 5

   Prepare the chillies

   Wash and wipe the green chillies dry, then make a slit down one side of each.

6. 6

   Stuff the chillies

   Fill each chilli with the spice mixture and set them aside.

7. 7

   Heat the tempering

   Heat 37.5 ml (2½ tbsp) refined oil in a pan, then add the mustard seeds and asafoetida.

8. 8

   Add the chillies

   Once the mustard seeds begin to crackle, add the stuffed chillies.

9. 9

   Cook covered

   Turn the chillies gently, cover the pan and cook over a low heat for about 3–4 minutes.

10. 10

    Check and rest

    Stir twice while cooking. When the chillies are slightly soft, turn off the heat and leave them covered for one minute.

11. 11

    Serve the chillies

    Serve with a meal or use as a pickle-style accompaniment or travel food.

12. 12

    Refrigerate leftovers

    The recipe says the chillies keep for about one month in the refrigerator.

What are stuffed masala chillies?

Bharwa mirch, also called bharli mircha, is a South Asian preparation of chillies filled with a seasoned mixture. This version is associated with Uttar Pradesh cuisine and uses Bikaneri sev for a savoury, crumbly filling.

The filling is mixed with fennel, carom, coriander, turmeric and tangy amchur, then the chillies are cooked briefly in a mustard-seed tempering. That short cook keeps the peppers intact while allowing the spices to meld.

Nutrition and macros by portion

The nutrition label shows one serving as written: 217 calories, 2g protein, 13g carbs, 19g fat.

Most of the stated fat comes from the refined oil, while the sev and spices contribute much of the carbohydrate; the peppers add a smaller amount of carbohydrate. Protein is modest, so serve a portion alongside a protein-rich dish and a grain or other filling accompaniment to make a more balanced plate.

The sev filling

Fine sev: Grind the Bikaneri sev before combining it with the spices so it packs into the chilli slits. The sev gives the filling its savoury base and helps it hold together with the oil.

Oil: The first 2 tbsp of oil are mixed into the filling; the rest goes into the pan. Mix the filling until it is evenly moistened rather than leaving dry spice pockets.

Preparing the chillies

Dry surfaces: Wipe the washed chillies dry before cutting them. A dry exterior is easier to handle and avoids adding extra moisture to the pan.

Side slits: Cut along one side without splitting the chillies in half. Open each slit enough to add filling while keeping the pepper mostly whole.

A gentle tempering

Crackling seeds: Add the mustard seeds and asafoetida to hot oil, then wait for the seeds to start crackling before adding the chillies. This is the cue to move on; avoid letting the spices darken.

Low heat: Cook the stuffed peppers covered over a low flame for about 3–4 minutes, stirring twice. Gentle heat helps soften the chillies without scorching the filling.

When they are ready

Tender peppers: Look for chillies that have softened slightly but still hold their shape. The recipe does not call for them to become completely limp.

Covered rest: Turn off the heat and leave the pan covered for one minute. The residual warmth finishes the brief cook without needing extra time over the flame.

How to serve them

With a meal: Serve the chillies alongside any meal as a sharply flavoured side. Their spice and tang work well as a small, bold contrast to milder dishes.

As a pickle-style side: They can also be served in place of a pickle or packed as travel food, as described in the recipe. Use a clean, dry serving utensil when taking them from storage.

Recipe notes & tips

• Choose chillies that are large enough to slit and fill without tearing.
• Grind the sev finely so the filling sits neatly inside the peppers.
• Coarsely grind the fennel and carom seeds rather than turning them into a fine powder.
• Keep the pan over a low flame and stir gently to avoid breaking the stuffed chillies.
• Use the slight softening of the peppers as the doneness cue, then let them rest covered for one minute.

Variations

• Use serranos: Choose serrano peppers when Bhavnagri chillies are unavailable, as noted in the ingredient list.
• Choose lemon: Replace the amchur with the listed 2 tbsp lemon juice for the alternative tangy option.
• Adjust the heat: Use milder or hotter peppers to suit the heat level you prefer.
• Keep the filling coarse: Grind the sev finely but leave the fennel and carom coarsely ground for a more textured filling.

Common mistakes to avoid

• Wet chillies: Wipe them dry after washing so water does not carry into the filling or pan.
• Overfilled slits: Pack in only enough mixture for the chillies to remain mostly closed and intact.
• Rushed tempering: Wait for the mustard seeds to crackle before adding the peppers.
• High heat: Keep the flame low so the filling does not scorch before the chillies soften.
• Overcooking: Stop when the chillies are slightly soft; cooking them until limp can make them harder to handle.

How to store

The recipe says the chillies keep for about one month in the refrigerator. Store them covered in a clean container and reheat gently in a pan if you prefer them warm.

Frequently asked questions