Bharwa shimla mirch with roti
Green capsicums filled with a spiced potato stuffing (amchur, garam masala, ginger and green chilli) and cooked whole in a covered kadai until soft and blistered, eaten with hot rotis and often a dal. It has no onion or garlic; the other common version adds grated paneer to the stuffing.
- 55 minTime
- 48 minHands-on
- 4Portions
- 13 gprotein per portion
- 560kcal per portion
Ingredients for 4 portions
- 4Potatoes
- 6Capsicums, green
- 1 tbspRefined oil, for the stuffing
- 1 tspCumin, seeds
- 1 mlHing (asafoetida)
- 15 gGinger, grated
- 2Green chillies, finely chopped
- 3 mlTurmeric
- 1 tspRed chilli powder
- 2 tspCoriander powder
- 1 tspAmchur
- 3 mlGaram masala
- to tasteSalt
- 2 tbspCoriander leaves, chopped
- 3 tbspRefined oil, for the capsicums
On the side
- 300 gAtta
- ≈ 200 mlWater, for the dough
- 1 tbspGhee, for brushing (optional)
Method
- Put the potatoes in the pressure cooker with water to cover.
- Pressure-cook for 3 whistles and let the pressure drop by itself.
- Put the atta in a wide bowl or paraat with a pinch of salt. Add the water little by little and knead into a soft, smooth dough, about 5 minutes.
- Cover the dough and let it rest for at least 20 minutes.
- Wash the capsicums, slice off the tops and keep them as lids, and scoop out the seeds and white ribs. Grate the ginger and chop the green chillies and coriander leaves.
- Peel the potatoes and mash them roughly, leaving a few small lumps.
- Heat the oil for the stuffing in a kadai and add the cumin seeds and hing. When the cumin crackles, add the ginger and green chillies, then the potatoes, turmeric, red chilli powder, coriander powder, amchur, garam masala, salt and coriander leaves, and mix on a medium flame for 2–3 minutes.
- Stuff the capsicums firmly with the potato and put the lids back on.
- Heat the oil for the capsicums in a wide kadai, lay in the capsicums and cover. Cook on a low flame for 18–20 minutes, turning them every 4–5 minutes, until soft and blistered all over.
- Meanwhile, divide the dough into 12 balls and roll each into a thin round, about 15 cm, dusting with atta. Cook one at a time on a hot tawa until small bubbles appear, turn and cook the other side, then let it puff up directly over the gas flame. Brush with ghee and keep the rotis wrapped in a cloth.
- Serve the stuffed capsicums with the hot rotis.
