How To Make Stuffed Capsicum Without Potato

Stuffed Capsicum Without Potato is a versatile and vibrant side dish. Spicy Besan Flour Stuffed Capsicum that tempts the taste buds and enhances your dining experience. In this post, I have mentioned how to cook the capsicum in a pan.

This is a desi-style delicious bharwa shimla mirch or Stuffed Capsicum preparation in which capsicum (bell pepper) is stuffed with spiced besan flour and then further cooked. It makes for a comforting side dish to go with any Indian meal.

There are many variations of making the stuffing and even with different ingredients like paneer (cottage cheese) or Potatoes.

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Ingredients:

To commence this unique recipe, gather the following components:

• Capsicum: 7-8 Medium Sized
• Besan Flour: 4 Tabe Spoon
• Onions: 2 Finely Chopped
• Cumin: ½ Tsp
• Coriander Leaves: 4 Teaspoons
• Asafoetida: 1 pinch
• Red Chili Powder: 2 Teaspoons
• Turmeric Powder: ½ Tsp
• Salt: To Taste
• Oil: 8-10 Teaspoons(including frying & Making Stuffing)

How to choose these ingredients?

• Capsicum: Select vibrant, firm specimens.
• Besan Flour: The heart of our stuffing, besan flour contributes a distinctive texture and nutty flavor.
• Exotic Spices: A fusion of cumin, coriander, Turmeric, and chili powder paired with a pinch of asafoetida, promises an aromatic symphony.
• Onions: Infuse the stuffing with finely minced onions.

Preparation:

Preparing the Besan Flour Stuffing for Stuffed Capsicum without potato:

• Begin by mixing besan flour in a dry pan with other ingredients.
• Add Cumin, Coriander, Turmeric, Chili Powder, Salt and Onions. A mere pinch of asafoetida, with its pungent and earthy undertones, is the secret touch that elevates the stuffing, offering a unique aromatic profile.
• Add 2-3 teaspoons of oil and mix everything gently. Add oil as required to make a soft binding of the filing. Do not use water.

Capsicum Preparation for Stuffed Capsicum:

• Wash and pat dry the vibrant capsicums, make a small opening at the tip and remove the seeds, ensuring a pristine surface for the stuffing.
• Gently fill each capsicum with the besan flour stuffing, ensuring an even distribution that promises a harmonious bite in every mouthful.

How to Cook Stuffed Capsicum without Potato:

• Fill each capsicum with the besan stuffing using a spoon or your fingers. Make sure to fill the capsicum with as much stuffing as possible but do not overdo by overfilling.
• Heat a pan with 2-3 teaspoons of oil and add the stuffed capsicums.
• Cover with a lid and allow capsicums to cook on medium flame.
• Check often after every 2-3 minutes and keep on changing the sides of the capsicum so that all sides are cooked well. Check, turn the sides and cover the pan again.
• Don’t forget to cook them with stuffing facing down as the besan stuffing on the top also be cooked.
• Once the capsicums will get golden and wrinkled remove them from the pan garnish with coriander serve.
• Stuffed capsicum goes well with rotis, bread or as a side dish.

Stuffed Capsicum Web Story:

How To Make Stuffed Capsicum Without Potato

Recipe by Manjiri KulkarniCourse: Dry Sabzi, Main CourseCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

This is a desi-style delicious bharwa shimla mirch preparation in which capsicum (bell pepper) is stuffed with spiced besan flour and then further cooked.

Ingredients

• Capsicum: 7-8 Medium Sized

• Besan Flour: 4 Tabe Spoon

• Onions: 2 Finely Chopped

• Cumin: ½ Tsp

• Coriander Leaves: 4 Teaspoons

• Asafoetida: 1 pinch

• Red Chili Powder: 2 Teaspoons

• Turmeric Powder: ½ Tsp

• Salt: To Taste

• Oil: 8-10 Teaspoons(including frying & Making Stuffing)

Directions

• Preparing the Besan Flour Stuffing:
• Begin by mixing besan flour in a dry pan with other ingredients.
• Add Cumin, Coriander, Turmeric, Chili Powder, Salt and Onions. A mere pinch of asafoetida, with its pungent and earthy undertones, is the secret touch that elevates the stuffing, offering a unique aromatic profile.
• Add 2-3 teaspoons of oil and mix everything gently. Add oil as required to make a soft binding of the filing. Do not use water.
• Capsicum Preparation:
• Wash and pat dry the vibrant capsicums, make a small opening at the tip and remove the seeds, ensuring a pristine surface for the stuffing.
• Gently fill each capsicum with the besan flour stuffing, ensuring an even distribution that promises a harmonious bite in every mouthful
• Cooking:
• Fill each capsicum with the besan stuffing using a spoon or your fingers. Make sure to fill the capsicum with as much stuffing as possible but do not overdo by overfilling.
• Heat a pan with 2-3 teaspoons of oil and add the stuffed capsicums.
• Cover with a lid and allow capsicums to cook on medium flame.
• Check often after every 2-3 minutes and keep on changing the sides of the capsicum so that all sides are cooked well. Check, turn the sides and cover the pan again.
• Don’t forget to cook them with stuffing facing down as the besan stuffing on the top also be cooked.
• Once the capsicums will get golden and wrinkled remove them from the pan garnish with coriander serve.
• Stuffed capsicum goes well with rotis, bread or as a side dish.

Recipe Video

Notes

• 1. There are several ways to cook stuffed capsicums, such as roasting in a pan, Steaming or Shallow frying.
• 2. Pan sizzling is the best method according to me as it allows capsicums to size and sear.
• 3. If you are going to steam them, introduce a splash of water to the pan and cover, allowing the capsicums to cook in a steam.
• 4. Shallow frying the stuffed capsicums is not necessary according to me as this method needs a lot of oil.
• 5. This dish can be made with any variety of bell peppers – red, orange, yellow or green.
• 6. Try to use small to medium-sized bell peppers as they are easy to fill and saute. The large-sized capsicums may not cook evenly unless you bake them.

A few Tips to Remember while making Stuffed Capsicum:

1. There are several ways to cook stuffed capsicum without potato, such as roasting in a pan, Steaming or Shallow frying.
2. Pan sizzling is the best method according to me as it allows capsicums to size and sear.
3. If you are going to steam them, introduce a splash of water to the pan and cover, allowing the capsicums to cook in a steam.
4. Shallow frying the stuffed capsicums is not necessary according to me as this method needs a lot of oil.
5. This dish can be made with any variety of bell peppers – red, orange, yellow or green.
6. Try to use small to medium-sized bell peppers as they are easy to fill and saute. The large-sized capsicums may not cook evenly unless you bake them.

Also try Our other Recipes:

Youtube Videos:

Besanwali Bhindi

Val Papdi Chi bhaji

Bharla Vanga/ Stuffed Brinjal

Blog Posts:

Val papdichi Bhaji

Chole masala Recipe

Kaju Tomato Gravy

Conclusion:

The Spicy Besan Flour Stuffed Capsicum recipe is an easy side dish, where besan flour and capsicum converge to create a culinary symphony that beckons the discerning palate. Elevate your dining experience with this exquisite creation, a testament to the harmonious fusion of flavors and textures.

I hope you are going to try this recipe. If you made this, please write your feedback in the comments.

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See you in my next recipe; till then Eat healthy and Stay healthy..

Bye