Rinse the chilies and slit each of them from one side. Remove seeds and veins from the chilies. Keep them aside.

Now, in a pan, add 2 tbsp oil and 1 cup besan. Stir continuously until the besan slightly changes its color and becomes aromatic. Take out the roasted besan into a bowl.

Then add ½ cup roasted peanut powder, 1 tsp turmeric powder, salt to taste, ½ tsp hing, 1.5 tbsp Kashmiri red chilli powder, 1.5 tbsp coriander powder, 1 tbsp garam masala, 2 tbsp sugar, 2 tbsp lemon juice, 2 tbsp oil, and some coriander leaves. Mix well. The stuffing is ready. Now, stuff all the green chilies well with the prepared filling and set aside.

Then in a mixer jar, add 2 cups besan, ¼ tsp ajwain, ¼ tsp hing, ¼ tsp turmeric powder, salt to taste, ¼ tsp baking soda, and 1 cup water. Grind it. The besan batter is ready. The consistency of the batter should be medium thick and ribbon-like pouring.

Heat enough oil in a pan or kadai.

Once the oil turns hot, coat the stuffed chilies well in the besan batter and gently drop them into the hot oil.

Fry them over medium flame until they are golden and crisp.

Once done, remove from the oil and transfer to a wire rack to get rid of the excess oil.

Bharela marcha na bhajiya (Stuffed mirchi pakoda) is ready to serve. Serve with chutney.