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Soya Stuffed Mirchi Ka Salan

Bethica Das
20 minutes
Prep Time
30 minutes
Cook Time
6 People
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ABOUT Soya Stuffed Mirchi Ka Salan RECIPE

Prepared this fusion dish where I stuffed the green chilies with some leftover soya keema matar and then made a salan out of it. It was real yum. It can be relished as a side dish with pulao, jeera rice, plain biryani, paratha, poori, naan, tandoori roti or just plain chapati.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Fusion
  • Side Dishes

Ingredients Serving: 6

  1. Soya Keema Matar -
  2. 1/2 cup soya granules
  3. 1/4 cup frozen green peas
  4. 1 onion, chopped
  5. 1 tsp. ginger-garlic paste
  6. 1 tomato, chopped
  7. 2 tbsp. oil
  8. 1/2 tsp. cumin seeds
  9. 1/2 tsp. turmeric powder
  10. 1 tsp. coriander-cumin powder
  11. 1/2 tsp. garam masala powder
  12. 1 tsp. ghee
  13. 1 tbsp. coriander leaves, chopped
  14. Salan -
  15. 6-7 big fresh green chilies
  16. 2 tbsp. peanuts
  17. 1 tbsp. sesame seeds
  18. 2-3 tbsp. fresh grated coconut
  19. 1 tbsp. coriander seeds
  20. 1 tsp. cumin seeds
  21. 1 onion, chopped
  22. 1" ginger, chopped
  23. 3 garlic cloves, chopped
  24. 1 tsp. tamarind paste mixed with 1 cup water
  25. 1 /2 tsp. turmeric powder
  26. salt to taste
  27. 1 tsp. red chili powder or to taste
  28. 3 tbsp. oil
  29. 1/2 tsp. mustard seeds
  30. 1 sprig curry leaves


  1. Soya Keema Matar - Make a paste of the ginger-garlic and all the dry spices along with some water. Keep aside. Soak the soya granules in hot water for 10 minutes. Drain and keep aside.
  2. Heat oil in a pan and temper with cumin seeds. Then add the onion and saute till light brown.
  3. Add the spice paste and saute for 2-3 minutes. Add the chopped tomatoes along with some water. Cover and cook till it is mashed.
  4. Add the drained soya granules, peas and some water. Cover and simmer till the moisture is all absorbed.
  5. When done, add ghee and coriander leaves. Give it a toss and keep aside.
  6. Salan - Dry roast the peanuts, sesame seeds, coconut, coriander seeds and cumin seeds for 1-2 minutes or till you get a nice aroma coming through. Switch off the flame and set aside to cool down. Then grind into a paste.
  7. Grind the onion, ginger & garlic to a fine paste and keep aside. Make a slit in the chilies and deseed them. Stuff with the prepare soya keema matar.
  8. Heat 1 tbsp. oil in a pan and shallow fry them till light brown. Drain and keep aside.
  9. Temper the remaining oil with mustard seeds and curry leaves. Allow it to splutter. Add onion-ginger-garlic paste and saute till oil separates.
  10. Add the ground paste, turmeric powder and red chili powder and fry. Add tamarind water, salt and some extra water if required and simmer. Cover and cook till the gravy thickens.
  11. Switch off the flame and transfer to a serving dish. Arrange the stuffed green chilies over the gravy and garnish with coriander leaves. Serve as a side dish with pulao, biryani, plain steamed rice or chapatis.

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