Recipe

Stuffed Shimla Mirchi Recipe – Crispy, Chatpati & Too Good

Team Chukde

21/11/2025

If you love quick, homestyle Indian sabzis that burst with flavour, this Stuffed Shimla Mirchi recipe will become your new favourite. It’s simple, comforting, and packed with a delicious potato filling that turns wonderfully chatpata with the right spices. And yes—using Chukde Spices makes all the difference in taste and aroma!

⭐ Let’s Make the Filling

Start by heating a little oil in a pan. Add mustard seeds and jeera—let them crackle. Now drop in chopped garlic, ginger, and green chillies. As soon as they release that tempting aroma, add the onions and sauté until soft.

Time to bring in the magic: Chukde Turmeric, Red Chilli Powder, Dhania Powder, Black Pepper, Garam Masala, and Salt.

These spices not only give colour but also build that homely, comforting flavour.

Mix in the boiled and mashed potatoes, then add amchur powder, jeera powder, and fresh coriander. Cook everything for just 2 minutes. Your stuffing is ready—super aromatic and perfectly balanced.

🫑 Stuffing & Cooking the Capsicum

Take fresh capsicums and cut the tops. Remove the seeds and generously fill them with the prepared stuffing.

Heat a little oil in a pan, place the stuffed capsicums gently, and add a splash of water. Cover and cook for 5–7 minutes on low flame. Flip them once or twice until all sides are lightly charred and soft.

That’s it—your crispy, chatpati Stuffed Shimla Mirchi is ready!

Serve hot with roti or paratha and enjoy every bite.

🌱 Why Choose Chukde Spices?

Because flavour matters!

Chukde brings you natural, high-quality, and hygienically processed spices that make everyday cooking richer, fresher, and more aromatic. When your masala is finest, even simple recipes start tasting restaurant-style.

Try this recipe once with Chukde, and you’ll feel the difference.

❓ FAQs

1. Can I use other vegetables instead of potatoes for stuffing?

Yes! You can use paneer, crumbled tofu, mixed veggies, or even cooked poha as a variation.

2. Do stuffed capsicums need to be baked?

Not at all. This recipe cooks perfectly on a stovetop pan—soft inside, crisp outside.

3. How do I keep the capsicum from burning?

Cook on low flame, add a splash of water, and keep the lid on. Flip gently in intervals.

4. Can I prepare the stuffing in advance?

Absolutely. Make the stuffing and keep it in the fridge for up to a day.

5. Which spices work best for this recipe?

Use Chukde Red Chilli Powder, Turmeric, Dhania Powder, Jeera Powder, Garam Masala, and Black Pepper for the perfect flavour balance.