Friday, April 14, 2017

Baked Bharwan Mirch | Aloo Bharwan Mirch | Stuffed Chilli Peppers

Aloo bharwan mirch.jpg

“Aloo Bharwan Mirch” is my MIL’s recipe. My mother in law makes a variety of condiments to accompany any dull meal and this recipe is one of them. Even when you not in a mood to cook something lavish or time taking, you can just have these in refrigerator and have it with plain parathas. They just taste awesome with any stuffed paratha too or when you just have cooked dal and roti for a meal. It can be packed into lunch boxes too. Traditionally, these bharwan mirch are made by frying, but we all want a healthier version, so that’s right, I have baked them. It only cuts down the oil in the recipe and believe me, not the taste.

Serves: 4-5
Preparation time: 10 mins.
Cooking time: 15 mins.


7-8 green chillies (thick)
4 medium sized potatoes (boiled and mashed)
½ teaspoon Red chilli powder
½ teaspoon turmeric powder
½ teaspoon cumin seeds/ jeera
a pinch of Hing /asafoetida
½ tablespoon amchoor / dry mango powder
Salt to taste
Cooking spray or 1 tablespoon oil for brushing


  1. Wash and slit the green chillies lengthwise.
  2. In a bowl, mash the boiled potatoes and add jeera, hing, turmeric powder, red chilli powder and amchur powder and salt.
  3. Mix to distribute spices evenly in potatoes.
  4. Now, stuff the chilli peppers with the potato mixture.
  5. Preheat the oven to 180 degree celsius.
  6. Place the stuffed chilli peppers on the baking sheet and spray with cooking oil.
  7. Keep in oven for 15 minutes or until the skin of peppers is wrinkled and cooked.
  8. Serve with your choice of paratha.

  • You can also shallow fry the stuffed chilli peppers with 2 tablespoon oil but this is a healthier version.
  • Store the leftover peppers in refrigerator for upto 4-5 days and enjoy with meals when desired.

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