Name: Bhavnagri Mirchi recipe by Neha Paliwal at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: Mirchi - 200 grams (wash these mirchi ,dry them with a cloth and make a slit in the center and if you want you can de-seed it ,but i haven't done that) I have made with seeds.; Fennel powder - 2 tsp (you can take moti saunf i.e fennel seeds and grind them); Cumin Seeds - 1 Tsp; Coriander powder - 2 tsp; Dry mango powder - 2 tsp; Red Chili powder - 1 tsp; salt as per taste; Asafoetida - 1 1/2 pinch; Gram flour (besan) - 1/2 cup; Lemon juice - 2 tsp; Turmeric powder - 1 tsp; Oil - 4 to 5 tbsp

ABOUT Bhavnagri Mirchi RECIPE

Bhavnagri mirchi are stuffed with gram flour and dry masalas. Its very famous in Gujarat, Maharashtra and Rajasthan. This Mirchi is not at all bitter or teekhi in taste,these are mild and tangy. The flavor of roasted gram flour is really different as it gives a crunch in every bite and the most important is that they are not deep fried. You can have this Mirchi with Paranthas as well it goes specially with Arhar ki daal and Rice.

Ingredients Serving: 10

Mirchi - 200 grams (wash these mirchi ,dry them with a cloth and make a slit in the center and if you want you can de-seed it ,but i haven't done that) I have made with seeds.
Fennel powder - 2 tsp (you can take moti saunf i.e fennel seeds and grind them)
Cumin Seeds - 1 Tsp
Coriander powder - 2 tsp
Dry mango powder - 2 tsp
Red Chili powder - 1 tsp
salt as per taste
Asafoetida - 1 1/2 pinch
Gram flour (besan) - 1/2 cup
Lemon juice - 2 tsp
Turmeric powder - 1 tsp
Oil - 4 to 5 tbsp

Instructions

Heat 2 tbs of oil in a pan. Add cumin seeds and asafoetida and let it crackle.
Once the cumin seeds are roasted add turmeric powder and gram flour in it. (keep it on medium flame now) Roast and stir till the gram flour starts changing its color. Stir continuously to avoid burning of gram flour.
Now add fennel powder, salt, coriander powder, red chili powder, dry mango powder and turn off the flame. Add lemon juice and mix it well. Let the masala cool down a bit.
Now take the mirchi and stuff them with masala.
Heat 2 tsp oil in a pan and place the chilies. Cover and allow them to cook for 3 to 4 minutes on a low flame. Check the chilies after 4 minutes and flip and cover the pan. Cook for another 3 minutes.
Your Bhavnagri Mirchi are ready to enjoy.

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