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Chickpea flour stuffed peppers

Stuffed Peppers-Bharela Marcha nu Shaak

Safiya | FeastwithSafiya
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


  • 8 jalapenos or sweet peppers
  • ½ cup chickpea flour
  • 4 tablespoon oil
  • 1 tablespoon desiccated coconut , unsweetened
  • 1 tablespoon sesame seed
  • 2 tablespoon jaggery
  • ½ large lemon juiced
  • cup cilantro , chopped
  • 1 tablespoon ginger-garlic paste , or grated ginger-garlic
  • ¼ teaspoon turmeric powder
  • 1 teaspoon cumin-coriander powder
  • ½ teaspoon kashmiri chili powder or paparika
  • salt to taste
  • ¼ cup water



  • 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.


  • 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.


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


  • 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.


Baking Instructions

Cook Bharela Marcha on Stovetop or Bake them. Either way, the nutty flavors of coconut and sesame seeds along with chickpea flour, jaggery, and lemon complements the hot peppers so well.
  • Although I prefer stovetop cooking for Bharela Marcha. They also turn out great if you decide to bake them. Preheat the oven to 425 F.
  • Place stuffed peppers on a large greased baking sheet. Drizzle the cooking oil generously on the peppers. Bake them at 425 F for 20 to 25 minutes. Broil for a minute.


Serving: 8g | Calories: 151kcal | Carbohydrates: 11.4g | Protein: 3.4g | Fat: 10.8g | Sodium: 88mg | Potassium: 217mg | Fiber: 3.9g | Sugar: 3.4g | Calcium: 33mg | Iron: 1mg
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