Oats Stuffed Mirchi Chilli Curry

Oats Stuffed Mirchi Chilli Curry Recipe

This recipe is a healthy variation to the famous 'Hyderabadi mirchi ka salan'. In this recipe, oats along with some lovely flavors is stuffed in banana peppers/bajji mirchi and then cooked in a basic gravy.

Cooking time
30 min
Preparation time
15 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since it has more veggies, oats and is a good source of vitamin C and is low in saturated fat


  • 6 large green chilies, slit
  • 1 big onion, finely chopped
  • 100ml tomato puree
  • 1 green chili, finely chopped
  • ¼ cup thick yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon garam masala powder
  • 1 tablespoon coriander powder
  • 1 teaspoon jeera powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 tablespoon jeera seeds
  • 2-3 cloves
  • 1” piece cinnamon
  • Salt to taste
  • 2-3 tablespoon Saffola oil
    • 1 packet Saffola Classic Masala Oats
    • 2 tablespoon cooked corn kernels
    • 1 small onion, finely chopped
    • 1 tablespoon coriander leaves, finely chopped
    •  2 tablespoon yogurt approximately
    • Salt to taste
    • 1 teaspoon jeera powder
    • 1/2 teaspoon amchur/dry mango powder
    • 1 green chili, finely chopped

How to make Oats Stuffed Mirchi Chilli Curry

  • Dry roast the oats until it turns slightly golden brown in color. Remove it from the heat and transfer it to a mixing bowl
  • Into this, add all the remaining ingredients mentioned under ‘Oats Stuffing’ and give it a good mix
  • If the stuffing is too dry, add more curd. The stuffing should hold together when you make a ball out of it. Set aside

  • Stuff the prepared oats filling in each of the deseeded mirchi/chili
  • Heat oil in a skillet/pan and add the stuffed chilies.Cover and cook till they turn golden brown on all sides and the skin becomes soft. Remove from heat and transfer onto a plate
  • Into the same pan, add more oil and once hot, add the cloves, cinnamon and cumin seeds
  • Once they splutter, add the onions, finely chopped green chili and ginger-garlic paste. Fry till the onions turn slightly golden brown in color
  • Add the turmeric powder, red chili powder, coriander, and cumin powders. Fry for a minute
  • Add the tomato puree, salt and fry for another 2 minutes till it leaves oil on the sides
  • Add the curd, garam masala powder, 1/2 cup water, and stuffed mirchi/chili. Cover and cook for good 5 minutes
  • Sprinkle some coriander leaves, remove from heat and serve hot with roti/rice

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