In a pan, add ½ cup peanuts and roast them lightly on medium flame. Then, add ¼ cup sesame seeds and roast them until fragrant. Transfer the mixture to a plate and let it cool completely.

Once cooled, transfer the peanut-sesame mixture to a mixer jar. Add 1 cup Ratlami sev and pulse-grind the mixture until it is coarsely ground. Keep it aside.

Now, in a mortar and pestle, add 10–12 garlic cloves, a pinch of salt, and 1 tbsp red chilli powder. Crush everything together to make a coarse garlic chutney. Keep it aside.

Then, in a mixing bowl, add ½ cup finely chopped onion, ½ cup chopped coriander leaves, the coarsely ground peanut mixture, 1 tbsp prepared garlic chutney, salt to taste, ¼ tsp hing, ½ tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tbsp coriander powder, ½ tsp garam masala, 2 tbsp sugar, 1 tbsp lemon juice, and 2 tbsp oil.

Mix everything well until all the ingredients are combined. The stuffing masala is ready.

Take 300 g or 20–25 medium-sized green chillies. Make a slit lengthwise in the centre of each chilli and remove the seeds and veins.

Stuff each green chilli generously with the prepared masala. Keep the stuffed chillies aside.

In a pan, add 4 tbsp oil, 1 tsp mustard seeds, and 1 tsp cumin seeds. Let them crackle.

Then, carefully add the stuffed green chillies and sprinkle a little salt over them. Fry the chillies on high flame for about 2 minutes.

Now, gently flip the green chillies and sprinkle any leftover stuffing masala over them.

Sprinkle a little water over the chillies, cover the pan, and cook for 2 minutes.

Finally, sprinkle chopped coriander leaves and add 1 tbsp lemon juice. Mix gently so the masala coats the chillies well.

Kathiyawadi-style Bharela Marcha is ready. Serve it hot with bhakhri or khichdi.

In a mixing bowl, add 1 cup besan, a pinch of hing, ¼ tsp ajwain, ¼ tsp turmeric powder, salt to taste, and a pinch of baking soda. Mix well.

Gradually add ½ cup water, or as required, and prepare a medium-thick, smooth, and pouring-consistency batter.

Heat oil for frying. Pour some batter into a glass, then dip or coat the stuffed green chilli with the batter and carefully add it to the hot oil.

Fry the bhajiya on medium flame until they become crispy and golden brown from all sides.

Serve the marcha na bhajiya hot with chutney or besan kadhi.