How to make Besan ki Mirchi - SK Khazana -
Large chillies stuffed with sautéed gram flour and masalas and cooked
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bhavnagri chillies, Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Besan ki Mirchi - SK Khazana checkout Bhavnagri Chillies And Cheese Crackers, Mirchi Vada, Til Wali Mirchein, Mirchi Vada-SK Khazana . You can also find more Snacks and Starters recipes like Missal Pav Kerala Style Mutton Chilli Fry Peanut Aloo Chicken Vol-au-vent
Besan ki Mirchi - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Besan ki Mirchi - SK Khazana Recipe
Bhavnagri chillies 8-10
Oil 4 tablespoons
Asafoetida 1/4 teaspoon
Cumin seeds 1 teaspoon
Gram flour 6 tablespoons
Salt to taste
Coriander powder 1/2 teaspoon
Dried mango powder ( amchur) 2 teaspoons
Garam masala powder 1 teaspoon
Method
Step 1
Slit the large green chillies without cutting through.
Step 2
Heat 2 tbsps oil in a non-stick pan, add asafoetida and cumin seeds and sauté till the seeds change colour.
Step 3
Add gram flour, mix and sauté well. Add salt, coriander powder and dried mango powder, mix well and sauté on low heat till fragrant and golden brown.
Step 4
Add garam masala powder, mix well and sauté for 1-2 minutes. Take it off the heat and transfer into a bowl and set aside for 5-7 minutes to cool down..
Step 5
Stuff the green chillies evenly with the besan mixture.
Step 6
Heat remaining oil in another non-stick shallow pan, keep the stuffed chillies in a single line, cover and cook for 1-2 minutes. Remove the cover, flip each chilli, cover and cook for 1-2 minutes. Take the pan off the heat.
Step 7
Arrange the chillies on a serving plate and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
