Mirchi Bhaji
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
6 steps. 20 minutes total.
- 1
Prepare the Chilies: Wash and thoroughly dry the Bhavnagri chilies
- a.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.
- 2
Make the Potato Stuffing: Heat 1 tbsp of oil in a pan over medium heat
- a.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.
- 3
Step 3
- a.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.
- 4
Step 4
- a.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.
- 5
Step 5
- a.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.
- 6
Step 6
- a.Serve: Serve the Mirchi Bhajis immediately while they are hot and crispy, accompanied by tamarind chutney, mint-coriander chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato stuffing is completely cool before filling the chilies to prevent them from becoming soggy.
- 2The batter consistency is key. If it's too thin, it won't coat the chili properly. If it's too thick, the coating will be doughy. Adjust with a little water or besan as needed.
- 3Fry on a consistent medium heat. If the oil is too hot, the outside will burn before the inside is cooked. If it's not hot enough, the bhajis will absorb too much oil.
- 4For extra crispy bhajis, you can double-fry them. Fry them once until light golden, remove and let them cool slightly, then fry again for 1-2 minutes until deep golden brown.
- 5Pat the chilies completely dry before slitting and stuffing. Any moisture will cause the oil to splatter.
- 6Lightly crushing the carom seeds (ajwain) between your palms before adding to the batter releases more of their flavor and aroma.
Adapt it for your goals.
Stuffing Variation
For a different flavor, add 1/4 cup of grated paneer or crumbled cheese to the potato stuffing.
Batter VariationBatter Variation
Add 1/2 teaspoon of chaat masala or a pinch of turmeric to the batter for extra flavor and color.
Healthier VersionHealthier Version
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.
Serving StyleServing Style
In some regions, Mirchi Bhaji is slit open after frying, filled with chopped onions and a drizzle of chutney, and served as a chaat.
Why this is on our healthy list.
Source of Plant-Based Protein
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.
Rich in Beneficial Spices
The recipe uses spices like turmeric, cumin, and coriander, which are known for their antioxidant, anti-inflammatory, and digestive properties in traditional medicine.
Contains Capsaicin
Green chilies are a natural source of capsaicin, a compound that may help boost metabolism, provide mild pain relief, and contribute to cardiovascular health.
Frequently asked questions
The best chilies are large, thick-walled, and mild. Bhavnagri chilies are traditional, but banana peppers or Anaheim peppers are excellent substitutes.