Lightly roast sesame seeds and peanuts separately.

In a mixer, combine the roasted sesame seeds, peanuts, garam masala powder, turmeric powder, coriander powder, cumin powder, fennel seed powder, salt, hing (asafetida) and red chilli powder.

Grind the mixture until well combined.

Add crushed garlic, grated jaggery, and lemon juice to the ground spice mixture.

Grind again to incorporate these ingredients.

Choose green chillies that are not too thick-skinned.

Cut each chili into two pieces and make a slit lengthwise, being careful not to cut all the way through.

Stuff each chilli with the prepared spice mix, pressing it in firmly.

Heat a little oil in a pan or tawa.

Place the stuffed chillies in the pan.

Cover and cook on low heat for about two minutes to allow the chillies to steam and the flavours to meld.

Remove the lid, and continue to cook, turning occasionally, until the chillies are nicely roasted on all sides.

Continue to roast the chillies on the hot tawa even after turning off the heat.

Serve the chatpati mirchi as a side dish with meals.

The spice mix can also be used for stuffing other vegetables like eggplant or okra.

The prepared spice mix can be stored in the fridge.

Adjust the amount of chilli powder according to your spice preference.

Using a heavy-bottomed pan or tawa helps in even cooking.