1tablespoonginger-garlic paste, or grated ginger-garlic
½teaspoonkashmiri chili powder or paparika
salt to taste
PREPARE THE PEPPERS
Wash and dry the peppers. Trim the top crown of the peppers and create a cut lengthwise halfway through. I like to keep the core but you may remove the seeds if using spicy peppers.
Heat skillet on low-medium heat and roast the chickpea flour for 2 to 3 minutes while stirring continuously to prevent it from burning. Set the chickpea flour aside in a medium bowl.
Roast coconut and sesame seeds in the skillet on low heat for a minute and transfer them into the bowl with chickpea flour. Add ginger-garlic paste, 1 tablespoon oil, all the spices and mix it with a hand.
STUFF THE PEPPERS
Stuff about a teaspoon to a teaspoon and half chickpea stuffing in each pepper. Do not overstuff. Leave the extra mixture aside.
Heat 3 tablespoon oil on medium heat in a large wok or a skillet. Add the stuffed peppers to the skillet. Cook it on medium heat until peppers are nicely charred.
Add any leftover chickpea mixture on top and cook for a minute. Bring the heat down to low-medium and add water. Cover and cook for 15 minutes without opening. Uncover and stir gently.
Cook an additional minute or two until dry. Serve it hot as an appetizer or with Indian flatbread, millet bread.
Cook Bharela Marcha on Stovetop or Bake them. Either way, the nutty flavors of coconut and sesame seeds along with chickpea flour, jaggery, and lemon complements the hot peppers so well.
Although I prefer stovetop cooking for Bharela Marcha. They also turn out great if you decide to bake them. Preheat the oven to 425 F.
Place stuffed peppers on a large greased baking sheet. Drizzle the cooking oil generously on the peppers. Bake them at 425 F for 20 to 25 minutes. Broil for a minute.