Bharwaan Mirchi

Ingredients

• 2 cups Gram Flour (also called besan, sifted)
• 2 tablespoons Rice Flour (adds crunch)
• 2 teaspoons Salt (adjust to taste)
• 1/4 teaspoon Asafoetida (Hing) (helps digestion)
• 1/4 teaspoon Turmeric Powder (for color and subtle flavor)
• 1 tablespoon Vegetable Oil (for Mixture 1; plus extra for deep‑frying)
• 3 tablespoons Desi Ghee (for Mixture 2, gives rich flavor)
• 1 tablespoon Sesame Seeds (adds nutty crunch)
• 1/2 teaspoon Ajwain (Carom Seeds) (helps digestion and adds aroma)
• 1/4 cup Peanuts (raw) (roasted with the mixture; can use peanut powder)
• 2 tablespoons Tamarind Pulp (for wet version of Mixture 2)
• 8 Green Chilies (large, mild) (slit lengthwise, seeds left for heat)
• 1 teaspoon Red Chili Powder (sprinkled on finished snacks)
• 1 teaspoon Dry Mango Powder (Amchur) (adds tanginess)
• 2 cups Oil for Frying (neutral oil for deep‑frying sev and vadi)

Instructions

1. Prepare Mixture 1 (Sev Dough Base)

   In a mixing bowl combine 1 cup gram flour, 2 Tbsp rice flour, 1 tsp salt, ¼ tsp asafoetida, ¼ tsp turmeric and 1 Tbsp vegetable oil. Mix until a smooth, soft dough forms. No water is added yet.

   Time: PT10M

2. Prepare Mixture 2 (Spicy Stuffing Base)

   Heat 3 Tbsp desi ghee in a skillet over medium heat. Add 1 cup gram flour and roast, stirring continuously, until it turns golden and aromatic (about 5 minutes, 50‑60 % roasted). Add 1 Tbsp sesame seeds, ½ tsp ajwain, 1 tsp salt and the raw peanuts. Roast further until peanuts are well‑toasted and the mixture is dry (another 5 minutes). Remove from heat and let cool.

   Time: PT10M

3. Cool Both Mixtures

   Transfer the mixtures to separate plates and allow them to reach room temperature (about 10 minutes). This prevents moisture buildup when storing.

   Time: PT10M

4. Make Tamarind Wet Mixture

   In a small bowl, dissolve 2 Tbsp tamarind pulp in 2 Tbsp warm water. Stir into half of the cooled Mixture 2, creating a slightly sticky wet stuffing.

   Time: PT5M

5. Shape and Fry Sev

   Add a little water (1‑2 Tbsp) to Mixture 1 to form a pliable dough. Load the sev maker with the thick mold, press the dough through into hot oil (medium‑hot, ~350°F). Fry until golden and crisp, stirring gently so strands don’t break. Remove with a slotted spoon and place on paper towels. Sprinkle immediately with red chili powder, amchur, and a pinch of salt.

   Time: PT10M

   Temperature: 350°F

6. Stuff Green Chilies

   Make a slit lengthwise on each green chili, keeping the stem intact. Wet your hands, take a spoonful of the wet Mixture 2 and pack it tightly into each slit, pressing firmly.

   Time: PT5M

7. Cook Stuffed Chilies

   Heat 2 Tbsp oil in a pan over medium‑hot flame. Add the stuffed chilies, cover, and cook slowly for about 10 minutes, turning occasionally, until the chilies soften and the stuffing is heated through. Sprinkle with red chili powder, amchur, and salt. Turn off the heat and, if desired, give a quick char over low flame for smoky flavor.

   Time: PT10M

8. Optional: Fry Besan Vadi (Dry Snack)

   Take small portions of the dry Mixture 2, shape into flat discs (vadi) and shallow‑fry in the same oil used for sev until golden and crisp (about 5‑7 minutes). Drain on paper towels and sprinkle with a pinch of salt.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Gram Flour: Chickpea flour
• Instead of Rice Flour: Cornstarch
• Instead of Salt: Sea salt
• Instead of Asafoetida (Hing): Garlic powder (different flavor)
• Instead of Turmeric Powder: Saffron (expensive)
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Desi Ghee: Clarified butter
• Instead of Sesame Seeds: Til (black sesame)
• Instead of Ajwain (Carom Seeds): Cumin seeds (different flavor)
• Instead of Peanuts (raw): Peanut powder, Cashews (different flavor)
• Instead of Tamarind Pulp: Tamarind concentrate (diluted)
• Instead of Green Chilies (large, mild): Banana peppers
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Dry Mango Powder (Amchur): Lemon zest
• Instead of Oil for Frying: Vegetable oil, Peanut oil

Equipment Needed

• Mixing Bowl
• Skillet / Heavy‑bottomed Pan
• Spatula
• Sev Maker with Thick Mold
• Deep Frying Pan or Kadai
• Slotted Spoon
• Knife
• Cutting Board
• Small Bowl (for tamarind)

Critical Steps — Do Not Skip

• Roasting gram flour in ghee until aromatic (Mixture 2).
• Frying sev at the right oil temperature; avoid over‑crowding.
• Packing the chili stuffing tightly to prevent leakage.
• Cooling mixtures completely before storage to avoid moisture buildup.

Chef Tips from the Video

• A pinch of asafoetida not only aids digestion but also adds a subtle depth to the sev.
• For extra crunch, toast the peanuts separately before adding them to Mixture 2.
• If you prefer extra heat, add a pinch of black pepper to the stuffing.

Troubleshooting

Storage

Refrigerator: Store each cooled mixture in airtight containers for up to 3 days.

Freezer: Mixture 2 can be frozen for up to 1 month; thaw before use.

Room temperature: Fried sev and vadi stay crisp at room temperature for 1‑2 days in a sealed jar.

Make-Ahead Tips

• Both mixtures can be prepared a day ahead and stored in the fridge.
• Sev stays crisp longer if cooled completely before storing.
• Stuffed chilies can be assembled ahead and cooked just before serving.

Frequently Asked Questions