Bharwan Mirch Kebab Recipe

Prepare peppers

Wash bell peppers, pat dry. Slice off the top (stem end) of each pepper and carefully remove seeds and membranes to create a hollow cavity while keeping the pepper whole. Set aside the tops for presentation if desired.

Sauté aromatics

Heat 1 tablespoon oil in a skillet over medium heat. Add finely chopped onion and sauté until translucent, 3–4 minutes. Add chopped green chilies and cook 30 seconds more.

Make filling

Add grated paneer and mashed boiled potato to the skillet. Stir to combine and cook 2 minutes. Add garam masala, amchur, roasted cumin powder, red chili powder and 1 teaspoon salt. Cook, stirring, 1–2 minutes to marry flavors. Stir in chopped cilantro; remove from heat and let the mixture cool until easy to handle (about 10 minutes). Taste and adjust salt or spices.

Stuff peppers

Gently stuff each hollowed pepper with the cooled paneer-potato filling, pressing lightly so the filling is compact but not overflowing. Do not overfill — leave a small gap at the top so coating adheres.

Make besan batter

In a bowl, whisk together besan (gram flour), rice flour, ajwain, turmeric and 1/2 teaspoon salt. Gradually add about 1/2 cup water while whisking to make a smooth, thick batter that will coat the peppers (consistency similar to pancake batter but slightly thicker). Let batter rest 5 minutes.

Coat peppers

Hold each stuffed pepper and dip or spoon batter over it to coat evenly. Ensure the cavity opening and sides are covered. If needed, use a pastry brush or spoon to smooth the batter and remove excess. Place coated peppers on a plate while you heat oil.

Shallow fry kebabs

Heat 3–4 tablespoons oil in a wide nonstick or cast-iron skillet over medium heat. When oil is hot (a small drop of batter should sizzle), add coated peppers seam-side down. Cook 3–4 minutes on each side or until golden brown and crisp, turning carefully with tongs so batter doesn’t crack. Reduce heat if batter browns too quickly. Total frying time about 10–12 minutes, ensuring the pepper softens and filling is heated through.

Drain and rest

Remove kebabs to a paper towel–lined plate to drain excess oil. Let rest 2 minutes so batter sets and kebabs are easier to slice.

Arrange Bharwan Mirch Kebabs on a serving platter. Garnish with chopped cilantro and serve immediately with lemon wedges and mint or tamarind chutney on the side. Serve hot as Course Two (appetizer) — each pepper can be served whole or halved diagonally for easier eating.