Desiccated coconut: 1-2 tbs
Besan / Graham flour: 2-3 tbs
Coriander seeds: 1 tbs
Peanuts: 1 tbs
Garlic: 1-2 clove
Turmeric: 1/2 tbs
(coriander and cumin powder)Dhana jeera powder: 1.5 tbs
Red chili powder: 1 tbs
Salt to taste
Garam masala: 1/2 tbs
Fennel seeds: 1 tbs
Sugar: pinch or two
Coriander leaves : 1-2 tbs
Mustard seeds: 1/2 tbs
Cumin seeds: 1/2 tbs
Methi / fenugreek powder: 1/4 tbs
Mustard powder: 1/2 tbs
Aamchur powder / dry mango powder: 1/2 tbs
chillies medium large: 10-12
Cut it along the length and remove all the seeds making a hole to fill the masalas which we are going to make later on.
Now apply salt to each chilies and let it stand and in the mean time prepare the masala. This process will reduce the heat from chillies.
To make masala:
we will dry roaste following items seperately and add it to a mixing bowl.
Coconut -> roast it till its slightly brown.
Ghraham flour - > roast it till its lightly pinkish and aroma starts to come out.
Coriander seeds - > roast it till its lightly brown.
Fennel seeds - > roast it till its lightly brown.
Red chili powder, ghana jeera powder - > Dry roast it for a minute or so.
Fenugreek and mustards powder - > roast it for a minute or so.
Peanuts - > roast it till its brown and peel of the skin and add to the mixture.
Let the mixture cool off and grind everything into fine powder. Add garlic paste of one to two cloves, pinch of sugar, garam masala and fine chopped coriander. Add salt to taste and one to two spoon of oil and mix it with hands.
Take the chilies and there should be water coming out from them due to salt. Wipe off access water and fill in masala into each chillies like shown in the photo.
Heat the pan, add 2-3 tbs of oil and add cumin seeds and mustard seeds, once they splutter add asafoetida. Lower the flame and cook on low flame.
Add stuffed chillies in the oil with masala side on the top. Add access masala on chilies and cook each side for 2-3 minutes.
Serve hot with hot fulkas or chapati.