Bharela Marcha with Bajra Rotlo

Instructions

1. 1

   Prepare the Chilies

   • Wash the green chilies and pat them completely dry with a kitchen towel.
   • Make a vertical slit down one side of each chili, from just below the stem to the tip, ensuring the chili remains whole.
   • If you prefer a milder taste, gently scrape out and discard the seeds and membranes using the back of a small spoon.
2. 2

   Roast the Besan

   • Heat a heavy-bottomed pan over low-medium heat.
   • Add the besan (chickpea flour) and dry roast it, stirring continuously for 4-5 minutes.
   • The besan is ready when it turns a light golden color and releases a nutty aroma. Be careful not to burn it. Immediately transfer it to a mixing bowl to stop the cooking process.
3. 3

   Create the Stuffing Mixture

   • To the bowl with the roasted besan, add the crushed peanuts, desiccated coconut, sesame seeds, turmeric powder, Kashmiri red chili powder, coriander-cumin powder, hing, amchur powder, sugar, and salt.
   • Mix all the dry ingredients thoroughly.
   • Add 2 tablespoons of oil and the fresh lemon juice. Use your fingertips to rub the oil and juice into the mixture until it resembles moist, crumbly sand. This helps bind the stuffing.
4. 4

   Stuff the Chilies

   • Carefully open the slit of each chili and generously fill it with the prepared besan mixture.
   • Gently press the stuffing to pack it in firmly. Reserve any leftover stuffing for later.
5. 5

   Cook the Stuffed Chilies

   • Heat the remaining 3 tablespoons of oil in a wide, non-stick pan over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter.
   • Reduce the heat to low and carefully arrange the stuffed chilies in a single layer in the pan.
   • Cover the pan with a lid and cook for 10-12 minutes, gently turning the chilies every 3-4 minutes with tongs to ensure they cook evenly on all sides.
   • The chilies are cooked when their skin becomes tender and develops light brown blisters.
6. 6

   Garnish and Serve

   • In the last minute of cooking, sprinkle any leftover stuffing over the chilies in the pan and mix gently.
   • Turn off the heat, garnish with finely chopped coriander leaves.
   • Serve Bharela Marcha hot as a side dish with roti, dal, and rice.