Bharwaan Mirchi

By Ranveer Brar · 150 min

Ingredients

Instructions

1. Put 800 g gram flour, ½ cup rice flour, salt to taste, ¼ tsp asafoetida, 1 tsp turmeric powder, 1 tbsp oil and water as needed into a bowl and knead into a semi-soft dough.
2. Add 1 tbsp oil to the dough, knead well and set aside.
3. Heat 1 cup ghee in a pan, add 200 g gram flour and roast on low heat for 5-6 minutes.
4. Add 2 tbsp white sesame seeds, 2 tbsp carom seeds and salt to taste, and cook for one minute.
5. Add 1 tbsp turmeric powder, ½ tsp asafoetida, 1 heaped tbsp coriander powder, 1 heaped tbsp degi red chilli powder and salt to taste, and mix well.
6. Add 2 tbsp fennel powder (optional), 2 tbsp dry mango powder, 1 heaped tbsp black pepper powder and 1 cup peanut powder (optional), and cook on medium heat for 3-4 minutes.
7. Move the masala mixture to a tray or bowl and set aside.
8. For bhakarwadi: mix the masala mixture with 2 tbsp tamarind paste.
9. Roll out the dough, spread the masala mixture evenly over it, roll it up like a swiss roll, brush the edge with water to seal it, then cut into small slices.
10. Heat oil in a kadai and fry the slices until golden. Drain, sprinkle with a pinch each of degi red chilli powder and dry mango powder and salt, toss gently and serve hot.
11. For sev: grease the chakli or sev mould with oil, fill it with dough, cover with the lid and press the sev into hot oil. Fry on medium heat until golden.
12. Drain the sev, sprinkle with ½ tsp degi red chilli powder, ½ tsp dry mango powder and salt, toss well and serve hot.
13. For bharwa mirchi: slit 12-15 Bhavnagri chillies from the middle to make a cavity.
14. Stuff each chilli with a spoonful of masala mixture.
15. Heat 2 tbsp oil in a pan, add the stuffed chillies and cook for 7-8 minutes until done. Move to a serving dish and garnish with coriander sprig.

Summarized from Ranveer Brar's video. Watch it for the details.

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