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Crispy, golden fritters made from large green chilies stuffed with a tangy spiced potato filling. A popular Indian street food snack that's perfect for a rainy day, served hot with a side of chutney.
For 4 servings
Prepare the Chilies: Wash and thoroughly dry the Bhavnagri chilies. Make a single lengthwise slit on one side of each chili, from just below the stem to the tip. Be careful not to cut all the way through. Using a small spoon or your fingers, gently scrape out and discard the seeds and white membranes. Set the prepared chilies aside.
Make the Potato Stuffing: Heat 1 tbsp of oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the asafoetida and sauté for 10 seconds. Add the mashed potatoes, turmeric powder, coriander powder, dried mango powder, garam masala, and 0.5 tsp of salt. Mix everything thoroughly and cook for 2-3 minutes. Turn off the heat, stir in the chopped coriander leaves, and transfer the stuffing to a bowl to cool completely.
Stuff the Chilies: Once the potato mixture is cool to the touch, carefully stuff it into the slit chilies. Fill them firmly but do not overstuff, as they might break open while frying. Set the stuffed chilies on a plate.
Prepare the Batter: In a mixing bowl, combine the besan, rice flour, carom seeds, red chili powder, baking soda, and 0.75 tsp of salt. Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like pancake batter, thick enough to coat the back of a spoon. Let the batter rest for 10-15 minutes.
Fry the Bhajis: Heat the oil for deep frying in a kadai or deep pan over medium-high heat (around 175°C / 350°F). To test the oil, drop a small bit of batter into it; it should sizzle and rise to the surface quickly. Dip each stuffed chili into the batter, ensuring it is evenly coated. Carefully slide the battered chili into the hot oil. Fry in batches of 3-4, avoiding overcrowding the pan. Fry for 5-6 minutes, turning occasionally, until they are golden brown and crisp. Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.
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Crispy, golden fritters made from large green chilies stuffed with a tangy spiced potato filling. A popular Indian street food snack that's perfect for a rainy day, served hot with a side of chutney.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 427.51 calories per serving with 12.13g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Serve: Serve the Mirchi Bhajis immediately while they are hot and crispy, accompanied by tamarind chutney, mint-coriander chutney, or tomato ketchup.
For a different flavor, add 1/4 cup of grated paneer or crumbled cheese to the potato stuffing.
Add 1/2 teaspoon of chaat masala or a pinch of turmeric to the batter for extra flavor and color.
To make a less oily version, spray the battered chilies with oil and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or cook in an air fryer at 180°C (350°F) for 15-20 minutes, flipping halfway through.
In some regions, Mirchi Bhaji is slit open after frying, filled with chopped onions and a drizzle of chutney, and served as a chaat.
Besan (chickpea flour), the main ingredient in the batter, is a good source of plant-based protein and fiber, which aids in satiety and digestive health.
The recipe uses spices like turmeric, cumin, and coriander, which are known for their antioxidant, anti-inflammatory, and digestive properties in traditional medicine.
Green chilies are a natural source of capsaicin, a compound that may help boost metabolism, provide mild pain relief, and contribute to cardiovascular health.
The best chilies are large, thick-walled, and mild. Bhavnagri chilies are traditional, but banana peppers or Anaheim peppers are excellent substitutes.
This usually happens for two reasons: the oil was not hot enough when you started frying, or you overcrowded the pan. Both cause the oil temperature to drop, leading to the bhajis absorbing more oil instead of crisping up.
Adding rice flour to the besan batter is the key to a crispy coating. You can also try the double-frying method: fry them until light golden, let them cool for a few minutes, and then fry again until they are deep golden brown and crisp.
As a deep-fried snack, Mirchi Bhaji is high in calories and fat and should be enjoyed in moderation as part of a balanced diet. It is a treat rather than a health food.
One serving of three Mirchi Bhajis contains approximately 400-450 calories, primarily from the besan, potatoes, and absorbed oil from frying.
Yes, you can make a healthier version in an air fryer. After dipping the stuffed chilies in batter, spray them lightly with oil and air fry at 180°C (350°F) for 15-20 minutes, flipping them halfway through. The texture will be less like the deep-fried version but still delicious.
You can prepare the components in advance. The potato stuffing can be made and refrigerated for up to 2 days. You can also stuff the chilies ahead of time. However, for the best taste and texture, it is recommended to batter and fry them just before serving.