Besan ki Mirchi

Ingredients 

• 8-10 Bhavnagri chillies
• 4 tablespoons oil
• ¼ teaspoon asafoetida
• 1 teaspoon cumin seeds
• 6 tablespoons gram flour
• Salt to taste
• ½ teaspoon coriander powder
• 2 teaspoons dried mango powder ( amchur)
• 1 teaspoon garam masala powder

Method

1. Slit the large green chillies without cutting through.
2. Heat 2 tbsps oil in a non-stick pan, add asafoetida and cumin seeds and sauté till the seeds change colour.
3. Add gram flour, mix and sauté well. Add salt, coriander powder and dried mango powder, mix well and sauté on low heat till fragrant and golden brown.
4. Add garam masala powder, mix well and sauté for 1-2 minutes. Take it off the heat transfer it into a bowl and set it aside for 5-7 minutes to cool down.
5. Stuff the green chillies evenly with the besan mixture.
6. Heat the remaining oil in another non-stick shallow pan, keep the stuffed chillies in a single line, cover and cook for 1-2 minutes. Remove the cover, flip each chilli, cover and cook for 1-2 minutes. Take the pan off the heat.
7. Arrange the chillies on a serving plate and serve hot.