Aloo Stuffed Chilli Peppers | Bharwa Mirch

I have already posted a variety of stuffed mirch with ground nuts stuffing which is typically Andhra style,today I am posting the North Indian version of stuffed mirch.Generally in North India the stuffing would be either with besan with few spices or the traditional alu stuffing.In fact these alu stuffed peppers(before shallow frying) can be used as a base instead of plain chillies to make the famous mirch bajji which turns out extra delicious.When I posted my earlier version many of you thought that these would be spicy,the truth is they are not at all spicy and even a small kid can eat them as the process I used took care of removing the spiciness from the chillies.Don't you think a bite into a stuffed mirch along with your meal makes the meal really more exotic and delicious?If so please proceed with the recipe and enjoy making them.
Ingredients:
8-10 long thick light Green chillies/Poblano peppers(bajji variety with less spice)
4 Potatoes,boiled and peeled
2 tbsp besan
1 Onion,finely chopped
2-3 tbsp chopped Coriander
1/2 tsp Red chili powder
1/2 tsp Garam masala
1/2 tsp Coriander powder
1/2 tsp Amchur powder
1 tsp Lemon juice
1 tsp Saunf
1 tsp Jeera
1/2 tsp Ajwain
a pinch of hing
Oil to shallow fry
Salt to taste
Method:

• Wash and slit the green chillies and remove the veins and seeds of it.
• Bring water to a boil with some salt and add the green chillies and blanch for a minute and drain them.I really can't judge the spiciness of chillies even though they are light green in variety,some times they turn out very spicy for me.So I do blanch my green chillies to reduce the heat from chillies,if you like spicy food you can avoid this step.This process not only reduces the heat it also helps in consuming less oil while shallow frying.
• Boil the potatoes,peel them and grate them and keep it aside.
• Dry roast saunf in a pan and pound it in a mortar pestle to get a coarse powder.
• Dry roast besan until the raw smell goes away and gives its aroma and cool it completely.
• Heat a tsp of oil in a non-stick pan and add onions and slightly saute it for about a minute and remove them aside,no need to fry it completely.You can even avoid this step but I recommend this.
• Mix the fried onion to the grated alu and then add roasted besan,salt,red chili powder, coriander powder, garam masala, saunf powder, amchur powder,chopped coriander and lemon juice and mix well.
• Fill the chillies with this mixture tightly,it really takes lot of stuffing inside.Wet your hands and press on top of the stuffed mixture,you can even sprinkle few drops of oil on the top of the stuffing in the mirch.This helps in holding the mixture tight without spilling it when frying/roasting it.
• Heat the oil in a tawa and crackle jeera and ajwain and add a pinch of hing.Place these stuffed chillies with the stuffing facing down(always shallow fry the stuffed side first).Let it roast on low flame until it is fried,it takes 6-8 mins approximately,close it with lid while roasting.Now turn and roast on the other side for 3-4 mins.

Serve it hot/warm with hot rice and ghee or roti as side dish.You can even serve it as a snack.