Mirchi ke Tapore

Name: Mirchi ke Tapore
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 12 pcs green chili (large, mild variety such as bhavnagri; washed and slit lengthwise, seeds removed if desired); 4 tbsp chickpea flour; 2 tbsp oil; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 tsp fennel seeds (lightly crushed); 0.5 tsp dry mango powder; 0.5 tsp salt; 2 tbsp water (to moisten the stuffing)

RATING

4.4/5(32)

TASTE SCORE

7/10

A rustic Rajasthani-style chili dish where mild green chilies are slit, stuffed with a tangy gram flour spice mix, then gently cooked until tender. It brings bold flavor in a small portion and pairs beautifully with dal, roti, or simple rice.

PREP

15m

COOK

20m

SERVES

1 KATORI

105 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prepare the chilies.
1.Wash the green chilies and pat them dry.
2.Make one slit lengthwise in each chili without cutting all the way through.
3.Remove some seeds if you want the dish milder.
TIPChoose large mild chilies so the stuffing shows up well and the dish stays balanced.
mix · ~4 min
Make the stuffing.
1.Add chickpea flour, coriander powder, fennel seeds, dry mango powder, red chili powder, turmeric powder, and salt to a bowl.
2.Mix in 1 tbsp oil until the flour looks evenly moistened.
3.Sprinkle in water a little at a time and mix to make a crumbly stuffing that holds when pressed.
assemble · ~5 min
Stuff the chilies.
Open each slit chili gently and fill it with the gram flour mixture. Press the stuffing in lightly so it stays inside while cooking.
temper · ~1 min
Heat the oil and season it.
1.Heat the remaining oil in a wide pan over low to medium heat.
2.Add cumin seeds and let them crackle.
3.Add asafoetida and stir for a few seconds.
TIPKeep the heat moderate so the spices bloom without burning.
saute · ~12 min
Cook the stuffed chilies gently.
1.Place the stuffed chilies in the pan in a single layer.
2.Cover and cook on low heat for 4 to 5 minutes.
3.Turn them carefully and cook again until the chilies soften and the stuffing smells toasted.
4.Sprinkle a spoonful of water if the stuffing looks too dry or starts catching at the bottom.
TIPTurn the chilies gently with tongs or a flat spoon so the stuffing does not fall out.
serve
Serve hot.
Once the chilies are tender and lightly blistered in spots, transfer Mirchi ke Tapore to a bowl and serve hot with roti, dal, or simple rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chilies completely dry before stuffing so the besan mixture grips the inside instead of slipping out.
2
Keep the stuffing crumbly, not pasty; it should clump when pressed but still look loose.
3
Use a wide pan and keep the chilies in a single layer so they soften evenly without breaking.
4
Turn the chilies with flat tongs or a spoon from the stem end to keep the filling intact.
5
If the besan starts smelling raw, cook a little longer on low heat until it turns nutty and aromatic.
6
For make-ahead prep, stuff the chilies a few hours in advance and refrigerate, then cook just before serving.
7
Leftovers reheat best in a covered pan on low heat with a few drops of water, not in a hot dry skillet.