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Chickpea flour stuffed peppers

STUFFED PEPPERS-BHARELA MARCHA

Safiya | Feast with Safiya
Spicy peppers stuffed with toasted chickpea flour, coconut, sesame seeds, and Indian spices with a touch of sweet jaggery and lemon juice.
5 from 9 votes
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Appetizer, Side Dish, Snack
Cuisine Indian
Servings 8
Calories 151 kcal

Ingredients
  

  • 8 jalapenos or sweet peppers
  • 1/2 cup chickpea flour
  • 4 tablespoon oil
  • 1 tablespoon desicatted coconut , unsweetened
  • 1 tablespoon sesame seed
  • 2 tablespoon jaggery
  • 1/2 large lemon juiced
  • 1/3 cup cilantro , chopped
  • 1 tablespoon ginger-garlic paste , or grated ginger-garlic
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon cumin-coriander powder
  • 1/2 teaspoon kashmiri chili powder or paparika
  • salt to taste
  • 1/4 cup water

Instructions
 

1. PREPARE THE PEPPERS

  • -Wash and dry the peppers. Trim the top crown of the peppers and create a cut lengthwise halfway through. I like to keep the core but you may remove the seeds if using spicy peppers.

2. MAKE STUFFING

  • -Heat skillet on low-medium heat and roast the chickpea flour for 2 to 3 minutes while stirring continuously to prevent it from burning. Set the chickpea flour aside in a medium bowl.
    -Roast coconut and sesame seeds in the skillet on low heat for a minute and transfer them into the bowl with chickpea flour. Add ginger-garlic paste, 1 tablespoon oil, all the spices and mix it with a hand.

3. STUFF THE PEPPERS

  • -Stuff about a teaspoon to a teaspoon and half chickpea stuffing in each pepper. Do not overstuff. Leave the extra mixture aside.

4. COOKING

  • -Heat 3 tablespoon oil on medium heat in a large wok or a skillet. Add the stuffed peppers to the skillet. Cook it on medium heat until peppers are nicely charred.
    -Add any leftover chickpea mixture on top and cook for a minute. Bring the heat down to low-medium and add water. Cover and cook for 15 minutes without opening. Uncover and stir gently.
    -Cook an additional minute or two until dry. Serve it hot as an appetizer or with Indian flatbread, millet bread.
Keyword Bharela Marcha, Stuffed Peppers