Follow these steps for perfect results
Amchur (Dry Mango Powder)
Turmeric powder (Haldi)
Salt
to taste
Coriander (Dhania) Leaves
chopped
Sunflower Oil
Water
Coriander Powder (Dhania)
Gram flour (besan)
Asafoetida (Hing)
Sunflower Oil
Badi hari mirch (Large Green Chilli)
deseeded, slit
Cumin seeds (Jeera)
Heat oil in a wok/kadai.
Add cumin seeds and hing and sauté for 30 seconds.
Add gram flour and cook on low flame for 10-15 minutes until lightly toasted, being careful not to burn.
Incorporate amchur powder, turmeric powder, coriander powder, coriander leaves, and salt.
Sauté and cook for 3-4 minutes on low flame. Remove from heat and set aside to cool slightly.
Slit and deseed the chili peppers.
Carefully fill each chili with the prepared gram flour stuffing.
Heat a little oil in a wide pan.
Place the stuffed chilies in the pan.
Sprinkle water over the chilies.
Cover the pan with a lid.
Cook for 10-15 minutes, or until the chilies are soft and cooked through.
Transfer the cooked stuffed chilies to a serving bowl and serve hot as a side dish.
Expert advice for the best results
Be careful not to burn the gram flour while roasting.
Adjust the amount of chili peppers to your spice preference.
Ensure the chilies are cooked through until soft for optimal texture.
Everything you need to know before you start
15 mins
Stuffing can be prepared ahead of time.
Arrange the stuffed chilies artfully on a plate. Garnish with fresh coriander leaves.
Serve hot with dal fry and chapatis.
Serve as a side dish with rice and yogurt.
Balances the spice.
Cools the palate.
Discover the story behind this recipe
A traditional dish showcasing the use of gram flour and spices in Rajasthani cuisine.
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