Bharela Marcha, an Indian chilli pepper recipe using bullet chillies (aka- green jalapenos )
This Gujarati shaak is a hot pepper recipe that includes chickpea flour (besan), spices, and nuts! It pairs well with traditional Indian thali or dishes such as Vaghareli Kichdi , Daal Dhokli , and Carrot Roti . A stuffed spicy peppers recipe that refrigerates well and is tasty!
This Indian chilli pepper recipe is a dish I absolutely love when eating traditional Gujarati Food. This Bharela Marcha recipe is great for spice and non-spice lovers . The stuffing itself can be used with bullet chillies, banana, poblano, yellow, or jalapeno peppers. T he recipe is normally made with peanuts, but can be substituted with other nuts. Enjoy it with my Zucchini Roti or Carrot Roti recipes.
Ingredients
- besan (chick pea flour)
- coriander powder
- salt
- oil
- cumin powder
- red chili powder
- ground peanuts or almonds
- bullet chillies - aka green jalapenos, yellow jalapenos, or banana peppers
Method
Carefully put a slit in the peppers from the stem end going to the end trying not to split the pepper in half. Combine the ingredients to make a stuffing and then stuff each pepper. Cook the bharela marcha using my stove top method or steam them for a healthier option. Want to make them crispy and soft without the extra calories? Try my tips to air fryer jalapenos.
How to Air Fryer Stuffed Peppers
After stuffing the peppers, spray the peppers with oil and air fry them at 400 for 20 minutes tossing them a few times. The air fryer jalapenos method is one I actually approve of when it comes to air frying Indian foods.
How to steam jalapenos
I find it easy to steam the bharela marcha shaak in an Our Place pan. I simply place the stuffed jalapenos on the steaming rack, cover, and cook on low heat for 20 minutes. They become soft, are healthy, and taste great with a bit of spice.
Cooking on a grill or stove top
I highly recommend a non-stick pan with a lid, low heat, and a little bit of water instead of oil to the bottom of the pan for this Indian chilli pepper recipe. It will save your nostrils, trust me!
Bullet Chillies vs Jalapenos
They are both the same thing, technically. Spicy green peppers can be referred to as bullet chillies and when an Indian dish is made with green jalapenos, the dish itself often has the name “bullet” in it. Jalapeno Peppers come in different colors, yellow and green being the most common. Usually bullet chillies are green in color.
Interested in more Gujarati Recipes?
- Sev Usal Recipe
- Indian Salad Recipe with Greens
- Khatta Poodla - Savory Rice Flour Pancakes
- Puran Poli Recipe (Gujarati Vedmi/Vermi)
See more Gujarati Recipes Here –>
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📖 Recipe
Stuffed Bullet Chillies, an Indian Chili Pepper Recipe
Ingredients1x2x3x
- ▢ 8 peppers
- ▢ ¼ cup grounded peanuts (or almonds)
- ▢ 3 tablespoon chick pea flour
- ▢ 3 tablespoon dry coriander powder
- ▢ 3 tablespoon oil
- ▢ 1 tablespoon cumin powder
- ▢ salt
- ▢ red chili powder (optional)
- ▢ pinch hing (asafoetida)
- ▢ 2 tablespoon water
- ▢ non-stick pan with a lid
Instructions
- Cut a slit into each pepper and gently pull open to widen.
- Mix peanuts, chick pea flour, dry coriander powder, cumin powder, salt, oil, hing, and red chili powder (depending on spice level).
- Stuff the peppers evenly
AIR FRY METHOD
- Spray the stuffed bullet chillies with some oil.
- Heat air fryer to 400 degrees and cook the peppers for about 20 minutes tossing a few times.
- Serve!
STEAM METHOD
- Place water in a vessel such as an Our Place pan, bamboo steamer, or a wok with a basket.
- Put the stuffed peppers in the steaming basket and cook on low for 20 minutes or until soft.
- Serve.
STOVE TOP
- After stuffing the peppers, place the peppers in a pan with some oil.
- Place the pan on medium heat, with a lid.
- Cook for about 10-15 minutes on medium heat, tossing a few times so it cooks evenly.
- Enjoy once they are soft.
Notes
HAPPY EATING FOLKS <3
Stuffed Bullet Chillies, an Indian Chili Pepper Recipe
Ingredients
- 8 peppers
- ¼ cup grounded peanuts (or almonds)
- 3 tablespoon chick pea flour
- 3 tablespoon dry coriander powder
- 3 tablespoon oil
- 1 tablespoon cumin powder
- salt
- red chili powder (optional)
- pinch hing (asafoetida)
- 2 tablespoon water
- non-stick pan with a lid
Instructions
- Cut a slit into each pepper and gently pull open to widen.
- Mix peanuts, chick pea flour, dry coriander powder, cumin powder, salt, oil, hing, and red chili powder (depending on spice level).
- Stuff the peppers evenly
AIR FRY METHOD
- Spray the stuffed bullet chillies with some oil.
- Heat air fryer to 400 degrees and cook the peppers for about 20 minutes tossing a few times.
- Serve!
STEAM METHOD
- Place water in a vessel such as an Our Place pan, bamboo steamer, or a wok with a basket.
- Put the stuffed peppers in the steaming basket and cook on low for 20 minutes or until soft.
- Serve.
STOVE TOP
- After stuffing the peppers, place the peppers in a pan with some oil.
- Place the pan on medium heat, with a lid.
- Cook for about 10-15 minutes on medium heat, tossing a few times so it cooks evenly.
- Enjoy once they are soft.
Notes
Recipe Courtesy of The Curry Mommy
A refreshing and tasty shiitake mushroom starter recipe that is a crowd pleaser at any gathering.
This tasty combo of shiitake mushrooms, goat cheese, and arugula comes together in less than 30 minutes and can be enjoyed as an appetizer or a meal. The spice from fresh arugula pairs well with the cold and creamy goat cheese. Add a cold beverage of choice and enjoy every bite!
Shiitake Mushroom Crostini
- YouTube
How this recipe came about:
This was one of my most wanted cravings during my pregnancy days. I first had it at a local restaurant in Oakland and ever since then, shiitake mushrooms + goat cheese have changed the way I view the combo. If I am being honest here, I never liked goat cheese before this dish won be over. So if you are against goat cheese, give this a try and see if it changes your mind.
Goat Cheese Alternative:
If you are absolutely against trying goat cheese, then any spreadable herbed cheese will work. Boursin Garlic and Herbs is an option as well as Laughing Cow spreadable cheese. However, I highly recommend you give goat cheese a try with this combo.
Shiitake Mushroom Salad, Appetizer, or Meal?
You can have it your way when it comes to this recipe! I love every single combo there is when it comes to mixing arugula, goat cheese, and shiitake mushrooms. When I have brunch, lunch, or dinner gatherings I prefer to make this into crostinis or pizza slices for a time saving recipe!
How do I cook Shiitake Mushrooms?
I highly recommend anyone to saute mushrooms in butter. When the mushrooms are cooked in the butter the flavor blends well and gives mushrooms a great texture. This is true whether you are making shiitake mushrooms, buttons, or oyster. This tip can change the way you love mushrooms… forever!
Shiitake Mushroom Pizza Slices with Goat Cheese and Arugula
Shiitake Mushroom Crostini on toasted garlic bread.
How to make Shiitake Mushroom Crostini.
STEP-BY-STEP Instructions
- Chop and saute your shiitake mushrooms with salted butter.
- Make the garlic butter by blending together garlic, butter, and the herbs. You can also use whatever garlic butter you have on hand.
- Cut the bread into thin slices (or use a pizza crust). Spread butter on each and bake in an oven for 5 minutes or until crispy at 350 degrees.
- Spread a generous amount of cheese and then top it with arugula and mushrooms. Parmesan cheese and olive oil toppings are optional. I personally have a newfound love for Burroughs Farms Olive Oil. They are a true gem of a family company and I can’t support this small business enough! Check out their products here.
If you make this recipe, I would love to know! Tag, message, or connect with me via Instagram, Facebook, or Pinterest! I love hearing from you.
Shiitake Mushroom Crostini Recipe
📖 Recipe
Shiitake Mushroom Crostini
Ingredients1x2x3x
INGREDIENTS
- ▢ 1 baguette/french bread/pizza crust
- ▢ 4 cups chopped shiitake mushrooms
- ▢ 4 tablespoon salted butter
- ▢ 6 oz herb goat cheese
- ▢ 2 cups arugula
GARLIC BUTTER
- ▢ 3 tablespoon salted butter
- ▢ 1 teaspoon fresh garlic
- ▢ 1 tablespoon parsley (fresh or dry)
- ▢ 1 tablespoon oil
- ▢ salt
Instructions
GARLIC BUTTER
- Blend all ingredients together and set it aside.
- TIP: Make extra to use in the future. It’s pretty sustainable in the refrigerator.
SHIITAKE MUSHROOMS
- Heat salted butter in a pan, add mushrooms, and saute for about 5-7 minutes stirring continuously.
- Add salt and pepper to taste. CAUTION: Do a taste test before adding salt since the butter is already salted
- Continue to saute until mushrooms are translucent.
CROSTINI/PIZZA ASSEMBLY
- Heat oven to 350 degrees.
- Cut baguette/french bread into thin slices (or use a pizza crust)
- Spread garlic butter on each piece of the bread or pizza crust and bake for about 5 minutes or until crispy.
- Take it out of the oven and let it cool for about 2 minutes. Then spread a generous amount of goat cheese on top.
- Add the chopped argula by gently pushing it down into the bread. Push down as if you are trying to fit more onto the bread.
- Top with warm shiitake mushrooms.
- Sprinkle with parmesan cheese and extra virgin olive oil (both optional).
- ENJOY!
