Bharwan Besan Ki Mirch ~ Stuffed Chillies with Kamini Agarwal

by on January 15, 2017

In Uttar Pradesh, a common meal is steamed rice with dal (arhar ki dal) along with any sabzi. A favourite in Kamini Agarwal’s family is stuffed chillies with dal and rice. Known as Bharwan besan ki mirch, these stuffed chillies are cooked using very little oil, can be preserved for a week and are ideal as travel food.
Bharwan Besan Ki Mirch


  • 5-6 long green chillies (the light green variety)
  • 150 gm besan (gram flour)
  • 1 tbsp refined oil
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • 2 tsp amchoor (dried mango powder)
  • 1 tsp garam masala
  • Salt to taste
  • Coriander leaves to garnish


  1. Wash the green chillies and pat dry. Remove the stalks and carefully slit them lengthwise.
  2. Roast the besan in a non-stick pan on low flame until it turns light brown in colour. Remove from pan and set aside.
  3. Mix the masalas: chilli powder, coriander powder, amchoor, garam masala and salt with the besan. Add 2 tsp of oil to the besan mixture and mix well.
  4. Stuff the slit chillies with the besan mixture. Set aside the remaining mixture.
  5. Coat the chillies with ½ tsp of oil.
  6. Now, heat the pan again with ½ tsp of oil. Reduce the flame and place the stuffed chillies in the pan. After 4-5 minutes, turn the chillies and cook again. Within 3-4 minutes, switch off the flame.
  7. Add the extra besan mixture and coriander leaves on top and cover for 3-4 minutes.
  8. Serve with rotis or steamed rice and dal.

Photo Courtesy: Harmony Magazine

Part-1 of this post is an interview with the dynamic and charming Kamini Agarwal from Uttar Pradesh, now living in Mumbai.
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.


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