Recipe- Stuffed Capsicum/ Bharvan Shimla Mirch

Posted By on Feb 5, 2015 in All Recipes, Appetizers & Snacks, Curries, Daal & Vegetables, Fried Snacks, Party CookBook, Sides, Vegan Food | 0 comments

Recipe- Stuffed Capsicum
Print Recipe
"Super crisp and crunchy outer with a soft inner enhance the taste buds when a capsicum is shallow fried with spicy potato filling."
Servings Prep Time
2 People 10-15 Minutes
Cook Time
30-40 Minutes
Servings Prep Time
2 People 10-15 Minutes
Cook Time
30-40 Minutes
Recipe- Stuffed Capsicum
Print Recipe
"Super crisp and crunchy outer with a soft inner enhance the taste buds when a capsicum is shallow fried with spicy potato filling."
Servings Prep Time
2 People 10-15 Minutes
Cook Time
30-40 Minutes
Servings Prep Time
2 People 10-15 Minutes
Cook Time
30-40 Minutes
Ingredients
Servings: People
Instructions
  1. Heat 1 tbsp oil in pan. Add hing and jeera. When jeera starts crackling, add onion and green chili and fry till change in color.
  2. Now add red chili powder, bhuna jeera, dhaniya powder and aamchur powder. Mix well and fry.
  3. Now add boiled potato and mix well. Reduce the flame to low and cover the pan. leave it for 5-6 minutes.
  4. Check in 5 minutes if it looks cooked, switch off the flame and take the potato out in a plate and let it cool down.
  5. Meanwhile wash and wipe the capsicum. Cut in to half and discard seeds. Keep aside.
  6. Take 1 tbsp corn flour in a bowl, add a pinch of salt and crushed black pepper and mix with sufficient water to make a thick paste (which can be coated easily).
  7. Now check if potato is cooled down fill the capsicum with this potato and keep aside.
  8. Take the cornflour mix in a wide plate and dip each capsicum from the filling side. Keep aside.
  9. Now heat 2 tbsp oil in a wide flat pan, and place capsicum potato side downwards, pour 1 tbsp oil over capsicum. Reduce the flame and cover the pan for 10 minutes.
  10. Now check if capsicum looks cooked flip it and pour some oil over it. Cover the pan again and leave for another 5 minutes.
  11. Now keep checking and pouring some oil until the capsicum is crisp and burnt slightly.
  12. When done take it out and serve hot as a snack with some dip or chutney. Or serve it with puri, paratha, rice, naan or chapati. Enjoy!
Recipe Notes
  • Clean the capsicum properly, discard the seeds and you may reserve the capsicum white and add this to masala with boiled potato.
  • Coat the capsicum open side properly with corn flour, otherwise the filling may come out while shallow frying.
  • Cook the capsicum till crisp and slight burnt marks (Be careful do not burn it).
  • Adjust the spices and chili as per your taste and tolerance.

 

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Author: Vibhuti Jain

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