Ember Crest recipe
Bharwa Achari Mirch
Large mild green chillies filled with a tangy besan-peanut achari mixture and shallow-fried until blistered.
- Prep
- 20 mins
- Cook
- 20 mins
- Serves
- 4
- Level
- Medium
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Ingredients
- 10 large mild green chillies, about 350-400 g
- 100 g gram flour (besan), dry-roasted
- 40 g roasted peanuts, coarsely ground
- 3.5 g salt, then adjust to taste
- 30 ml mustard oil or neutral cooking oil, divided
- 1 tbsp lemon juice
- 2 tbsp chopped fresh coriander
- 30-45 ml water, as needed for the filling
- 8.5 g Bharwa Achari Masala
Instructions
- 1Wash and dry the chillies. Make one lengthwise slit in each and remove most seeds without detaching the stem.
- 1Mix roasted gram flour, peanuts, Bharwa Achari Masala and salt. Add lemon juice, coriander, 10 ml oil and just enough water for a crumbly filling.
- 2Taste a small portion of the filling, adjust the salt if required, then pack it into the chillies.
- 3Heat the remaining oil in a wide pan and place the chillies in one layer.
- 4Cover and cook on low heat for six minutes, then turn and cook uncovered for eight to ten minutes.
- 5Serve when the chillies are tender, blistered and lightly crisp, but still hold their shape.
Recipe notes
Use broad, mild chillies such as Bhavnagri chillies rather than small hot chillies, and remove most seeds for controlled heat. Bharwa Achari Masala contributes regular salt and black salt; use the measured seasoning salt below, then adjust only after tasting near the end of cooking.
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