Peanut Stuffed Chili Recipe | Instant Bharwan Mirchi| मुंगफली भरी हुई हरी मिर्च

Peanut Stuffed Chili Recipe| Instant Bharwan Mirchi | Bharwan Mirchi Fry| मुंगफली भरी हुई हरी मिर्च

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Peanut Stuffed Chili Recipe is a simple and tasty recipe that is made in a variety of ways. It is served as a side dish and used as a taste enhancer for day-to-day simple lunch or dinner. Not only peanut-based dry spices as a stuffing helps to lower the spice level of chilies but also taste awesome.

Ingredients

• 10 green chili
• ¾ cup peanut powder
• ½ tsp. turmeric / haldi
• ½ tsp. Kashmiri red chili powder
• 1 tsp. coriander powder
• ½ tsp. cumin powder 
• 1 tsp. dry mango powder/amchur
• ½ tsp. fennel powder / saunf powder
• pinch of asafetida /hing
• ½ tsp. salt
• 2 tbsp. oil

Recipe Steps

Roasting the Peanuts

1. Heat a thick-bottomed heavy pan on medium-low heat. Add peanuts to it.
2. Roast the peanuts stirring intermittently till they become crunchy.
3. Once they are roasted well, you can see the color change and few peanuts get de-skinned during this roasting process.
4. Switch off the flame, then remove them in a separate plate.
5. Let them cool down completely, peel off the skin of the peanut and keep aside and blend to a coarse powder.
   

   Making Peanut Stuffed Chili Recipe 

   1. Wash green chilies and remove the seeds
   2. Slit the chilies lengthwise keeping them joined on another side, scoop out the seeds and discard the seeds
   3. sprinkle little salt inside each chili and keep it aside for half an hour.
   4. Now take a large mixing bowl and mix the peanut powder with the entire filling ingredient, combine all the ingredients well. Masala for stuffing the chilies is ready.
   5. Stuff the slit chilies with this masala. Take a chili and open from slit sides, stuff it with masala with help of a spoon. stuff approximately 2-3 tsp. of prepared peanut stuffing. Press it gently
   6. Add 2 tbsp. oil in a pan and allow it to heat
   7. place stuffed chilies in a pan and cover it with a lid
   8. Cook for 2 to 3 minutes on low flame or until the blisters appear on chili.
   9. Open the lid and flip the chilies and cook on all sides keeping the flame on medium, Keep tossing and flipping sides of green chilies
   10. Once the chills are cooked from all sides, take them out on a plate.
   11. Peanut stuffed green chilly is ready.
   12. Finally, serve peanut stuffed green chili as an appetizer or as a side dish with your meals.

Useful Tips And Tricks

• Do not overcook the chilies otherwise, it will not be crunchy and turns out soggy.
• You can Grind peanuts with grated coconut too.
• You can use 1 tsp. lemon juice instead of dry mango powder as lemon juice help to make filling wet.
• This stuffed green chilly can be stored for a week in the refrigerator.

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