Mirch Bhajiye

Mirchiyon ke bhajiye, or stuffed deep fried chillies in a thick chickpea flour batter is a very common sight as a snack item loved my almost all Indians. Its one among the top rated street foods dear to every Bharatiya.

Mirch Bhajiye – Stuffed Deep fried Green Chillies

In this cold and chilly weather, I had prepared these as a snack. Actually I was missing Hyderabad so much and felt very nostalgic. It was necessary for me to have Mirch Bhajiye atleast once weekly, or even better more than that when I used to live in Hyderabad. My Ammi used to prepare them for us all, or we used to get them from the Chaat-Walas while shopping at Abids along with the delicious array of chutneys they offer.

Slit Serrano chillies

I use serrano chillies for preparing these bhajiye, you can however use any kind of long fat and straight green chillies that you like.

Mirch Bhajiye – Stuffed Deep fried Green Chillies

Ingredients:

Serrano chillies – 12, straight
Oil for deep frying

For the stuffing-

Roasted coconut paste – 1/2 tsp
Roasted groundnut paste – 1/2 tsp
Roasted Sesame seed paste – 1/2 tsp
Roasted Coriander seed powder – 1/2 tsp
Tamarind concentrate – 2 tbsp
Salt – to taste

For the batter:

Besan Batter

Chickpea flour/Besan – 300 gms
Red chilli powder – 1 tsp
Salt – to taste
Ajwain – 1/2 tsp
Water

Method:

  • Wash and pat dry the chillies. Slit them with the tip of a knife and carefully remove the seeds from inside. (Be careful with your hands while you do this. Do not rub you eyes with your hands while doing this or else they will burn. When all the chillies are done, wash your hands well in warm soapy water)
Stuffed Chilli
  • In a mortar and pestle, add all the ingredients for the stuffing and make a paste. Stuff the chillies with the prepared stuffing and keep aside.
  • In a seperate bowl, add the flour and spices and mix well with a fork. Add water, just a little at a time, to make a thick and smooth batter. (Make sure the batter is not thin)
  • Heat a Kadai or Wok at medium heat. Gently dip the stuffed chillies in the batter to cover them completely and slowly drp them into the hot oil. Deep dry until golden brown in color. Serve warm.

Suggested Accompaniments: Enjoy this snack along with any chutney of your wish.

Wishing every Indian a very Happy Republic Day. Mera Bharat Mahaan!

Luv,
Mona

15 thoughts on “Mirch Bhajiye

  1. Asalamualykum sister Mona.

    Your blog is just great…mashaAllah. Today I tried making these mirch bhajies for first time and everytime I put the mirchies in oil,the besan seperated from the mirchi and very few besan would be there on mirchies…So what should be done for this?

    Wa-AlaiKum-AsSalaam Fouzia. Jazakllahu Khairun for the nice words.
    About the batter falling off, maybe you are making the batter thin in consistency. For Mirch bhajiye you need to prepare considerably thick consistency batter for it to coat properly and not fall off the mirchi. Also while frying gently slide the batter coated mirchi through the sides into the hot oil. Hope these tips help. ~Mona

  2. I never seen jaggery in bagara baigan recipes will it be too sweet 30gms

    30 gms is equal to two tablespoons, you could always use it according to your tastes instead.
    Please leave your comment only at the particular recipe~Mona

  3. wow lovely bhajias..mine is almost the same recipe…i made lotz of these in ramadan…good to c u posting so often mashallah…im doing good..but hardly finding time to post…inshallah i hav april due …duas 4 me…tc alfz

  4. It will take a lot for me to handle the fiery spice in those peppers, so I might not make this dish, but I loved reading about it. Wow, the tamarind/coconut/coriander stuffing sounds so savory and mouthwatering!

    Passionate Eater, you can look for milder variety of long chillies and try those, like Banana chilli etc. ~Mona

  5. I could drive to your place just to eat those mirchi,simply fantastic.Reminds me of the masala mirchis of the exhibition stalls:)

    Oh, I miss Numaish a lot too, Yasmeen. ~Mona

  6. I love mirch bhaji. My mom used to make it during the Ramadan days for Iftar along with all other mouth watering desi foods. For me, this is more like a festive food. You must miss home so much to have it almost everyday! Love the beautiful images and the wonderful thorough recipe. =)

    How did you get a Quranic Ayat? I want one too!

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