DirectionsStep1Rinse and pat dry the peppers.Step2Using a sharp knife, cut down along one of the sides of the Mirchi.Step3Open the Mirchi slightly, and make room for the stuffing by carefully removing the seeds and membranes from the insides of the peppers. Sprinkle the inner part of the peppers with salt and set them aside.Step4Heat oil in a pan, add mustard seeds.Step5As they start to crackle, add chickpea flour, along with degi mirch and haldi.Step6Cook for about 10-15 minutes over medium heat until the chickpea flour starts to emit a pleasant, nutty aroma and turns into a deep golden color.Step7Take the mixture off the flame and stir in the rest of the spices.Step8Mix until thoroughly combined.Step9Do the taste test and set aside the mixture to cool completely.Step10Once the mixture is comfortable enough to touch, add 1-3 teaspoons of water to the mix and knead it well. Now tightly stuff each mirchi with the stuffing.Step11Add oil to a cast-iron pan. Arrange the mirchis (with the skin side on top) in a single layer in the pan. Cover the pan with a lid and cook the peppers for 8-10 minutes. Turn the bharwan Mirchi around in the pan at the h…Step12Uncover the pan, and continue cooking the mirchis until the bharwan mirchi is golden and cripsy.Step13Take it off the heat and serveIngredientsIngredients6 Medium Green Chilies¾ cupBesan (Chickpea flour/Gram flour)½ teaspoonDeggi Mirch (adjust according to taste)½ teaspoonHaldi (Turmeric powder)½ teaspoonAmchur Powder (Mango Powder)1 teaspoonCoriander Powder (sukha dhaniya)1 teaspoonFennel Seeds Powder1 pinchHing (asafoetida)½ teaspoonRai (Mustard seeds)½ teaspoonGaram Masala Powder¾ teaspoonCumin Powder3 teaspoonsWateradd Saltadd Oil (to cook the chilis)See moreNutritionalNutritional77 Calories1 gTotal Fat13 gCarbohydrate163 mgSodium4 gProteinFrom ruchiskitchenRecipeDirectionsIngredientsNutritional
