Delicious, quick and healthy starter/appetizer Aloo Bharwan Mirchi recipe with detailed step by step pictures. Bhareli Mirchi is a quick snack made with potatoes and green chillies. Low calorie chilli poppers recipe!
Aloo Bharwan Mirchi is a quick and healthy appetizer made with mildly spiced potatoes filled into chilli peppers. Stuffed Mirchi is pan fried on a cast iron skillet, making it one of the delicious but low-calorie starter/appetizer recipe. I find it perfect with less spicy chilli pepper variant that is used to make bajji/fritters that is common all over India. This Aloo Bhareli Mirchi is almost similar to a mirchi bajji, except for the deep-frying part, so it is much simpler but as delicious! There are a number of variations possible with the stuffing based on taste preferences or ingredient availability, making it such a versatile recipe!
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Key Ingredients
Mirchi or Chilli Peppers is the main ingredient and not-so-spicy bajji mirchi is best for making the stuffed peppers! We will remove the seeds and veins making room for the stuffing. I cut mine in half, so it is easier to handle.
Mildly spiced potato filling is made with Boiled Mashed Potatoes, Finely Chopped Onion, Crushed Ginger and Garlic, Finely Chopped Cilantro.
Spice Powders like Turmeric Powder, Kashmiri Red Chilli Powder and Garam Masala Powder are used to flavor the potato filling.
1 tablespoon of Oil is used to make a batch of stuffed chilli peppers, as we pan fry them on cast iron pan.
For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Aloo Bharwan Mirchi
Aloo Bhareli Mirchi is a simple and easy recipe that is not difficult for beginners. The below tips and notes are helpful to be followed when trying this recipe.
Slit the mirchi/chilli peppers enough to deseed/remove veins from the inside, but without cutting the chilli in half. Using a small spoon or knife to remove the seeds and sometimes, it can cause the fingers/hands to burn. So wear gloves as precaution.
Make sure there is as little moisture as possible in the boiled potatoes, as the stuffing needs to be solid to remain inside the chillies.
Using a cast iron skillet/pan gives even roasting all around and gets crispier/golden roasted chillies.
Substitutions & Variations
There are many variations and substitutions possible with the stuffing inside the chilli peppers. Below are some of the ingredients, that can either be mixed with boiled potatoes or in mixed with one another too -
- Grated Cottage Cheese/Paneer
- Grated Cheese
- Mixed Vegetables, Boiled/Finely Chopped
- Roasted Crushed Peanuts
- Sweet Corn kernels
Apart from the Mirchi bajji, use any low-spicy chilli pepper variant. Baby bell peppers can also be used.
Apart of roasting the chilli peppers on stove top, the same recipe can be made in a preheated airfryer at 200°C for 10-12 mins or a preheated oven at 200°C for 15-25 mins until they are golden.
Serving Suggestions
Aloo Bhareli Mirchi is best served hot as a starter or an appetizer or as a side dish. The stuffing can be prepared ahead and filled into the chilli peppers, stored in fridge until ready to be roasted. Stuffed Chilli Peppers are crisp on the outside, but soft & juicy on the inside. They tend to go a little soggy on cooling down, so it is best to be served hot/warm.
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Aloo Bharwan Mirchi Recipe with Step by Step Pictures
In a mixing bowl add 3 small potatoes, boiled, peeled and mashed. Add 1 small onion finely chopped, 2 tablespoon finely chopped cilantro, ½ teaspoon Kashmiri red chilli powder, ¼ teaspoon ginger garlic paste, ⅛ teaspoon turmeric powder, ¼ teaspoon garam masala powder and salt as needed.
Mix everything well together.
Meanwhile prepare the chilli peppers by slitting them across and carefully remove the seeds & veins. I cut the chillies in half as they were large.
Stuff the chilli peppers with the potato filling as tightly as possible.
Heat a cast iron pan with 1 tablespoon oil and set it on low flame. Place the prepared the chilli peppers on the hot pan.
Keep it covered with a lid and let it cook for 3-4 mins on low flame.
Gently turn them around and continue cooking.
As the base of the chilli peppers are crispy and cooked, turn them around and cook the potato side.
Continue cooking the chilli peppers on all sides until they are golden & crispy. Remove from heat.
Serve hot as an appetizer/starter or as a side dish with pulao, kuska biriyani or any variety rice.
Recipe Notes
- Adjust spices as per preference. If the chillies are less spicy, increase the quantity of red chilli powder accordingly.
- The boiled potato stuffing should be solid, with as little moisture as possible. This helps keep the stuffing in the chilli peppers intact even while roasting.
- Add grated cheese, paneer, sweet corn or mixed vegetables to the stuffing to add more variety.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Aloo Bharwan Mirchi | Aloo Bhareli Mirchi Recipe | Stuffed Chilli Peppers
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Potato Stuffing
- 3 Small Potatoes Boiled & Mashed ~1 cup
- 1 Small Onion Finely Chopped
- 2 tablespoon Finely Chopped Cilantro
- ½ teaspoon Kashmiri Red Chilli Powder
- ¼ teaspoon Ginger Garlic Crushed/Paste
- â…› teaspoon Turmeric Powder
- ¼ teaspoon Garam Masala Powder
- Salt as needed
For Bhareli Mirchi
- 6 Chilli Peppers/Bajji Mirchi
- 1 tablespoon Oil
Instructions
- In a mixing bowl add 3 small potatoes, boiled, peeled and mashed. Add 1 small onion finely chopped, 2 tablespoon finely chopped cilantro, ½ teaspoon Kashmiri red chilli powder, ¼ teaspoon ginger garlic paste, ⅛ teaspoon turmeric powder, ¼ teaspoon garam masala powder and salt as needed.
- Mix everything well together.
- Meanwhile prepare the chilli peppers by slitting them across and carefully remove the seeds & veins. I cut the chillies in half as they were large.
- Stuff the chilli peppers with the potato filling as tightly as possible.
- Heat a cast iron pan with 1 tablespoon oil and set it on low flame. Place the prepared the chilli peppers on the hot pan.
- Keep it covered with a lid and let it cook for 3-4 mins on low flame.
- Gently turn them around and continue cooking.
- As the base of the chilli peppers are crispy and cooked, turn them around and cook the potato side.
- Continue cooking the chilli peppers on all sides until they are golden & crispy. Remove from heat.
- Serve hot as an appetizer/starter or as a side dish with pulao, biriyani or any variety rice.
Notes
- Adjust spices as per preference. If the chillies are less spicy, increase the quantity of red chilli powder accordingly.
- The boiled potato stuffing should be solid, with as little moisture as possible. This helps keep the stuffing in the chilli peppers intact even while roasting.
- Add grated cheese, paneer, sweet corn or mixed vegetables to the stuffing to add more variety.
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