Mirchi Bhaji
Large green chilies dipped in a lightly spiced besan batter and fried until crisp outside and tender inside. This popular Indian tea-time snack brings gentle heat, crunch, and a soft center in every bite.
For 8 servings
- prep · ~5 min
Prepare the chilies.
1.Wash the green chilies and pat them completely dry.2.Make a slit along one side of each chili, keeping the stem intact.3.Remove the seeds if you want a milder bhaji. - mix · ~5 min
Make the batter.
1.Add chickpea flour, rice flour, red chili powder, turmeric powder, coriander powder, cumin seeds, asafoetida, baking soda, and salt to a mixing bowl.2.Pour in the water little by little and whisk to a thick, smooth batter.3.Mix until there are no lumps and the batter coats the back of a spoon.TIPKeep the batter thick so it clings well to the chilies and fries up crisp. - fry · ~5 min
Heat the oil.
Heat the oil for deep frying in a deep kadai over medium heat until moderately hot. A drop of batter should rise steadily without browning too fast.
TIPMedium heat cooks the chili through and keeps the coating from turning dark before the inside softens. - fry · ~8 min
Coat and fry the chilies.
1.Dip each chili into the batter and coat it fully.2.Slide 3 to 4 coated chilies into the hot oil without crowding the pan.3.Fry, turning occasionally, until the bhajis are crisp and golden on all sides. - rest · ~2 min
Drain the bhajis.
Lift the fried bhajis out with a slotted spoon and let them rest briefly so excess oil drains off.
- serve
Serve hot.
Serve Mirchi Bhaji hot while the coating is still crisp and the chilies inside are soft.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the chilies thoroughly before dipping; any surface moisture makes the batter slide off.
- 2Choose thick, pale green bhaji chilies rather than thin hot ones so the inside turns soft, not fiery.
- 3Add water gradually and keep the batter thick enough to cling in one even layer without dripping.
- 4Lightly crush the cumin just before mixing so it perfumes the besan coating more strongly.
- 5Fry on medium heat only; if the oil is too hot, the coating browns before the chili softens.
- 6Do not overcrowd the kadai, or the oil temperature drops and the bhajis turn greasy instead of crisp.
- 7Serve immediately after draining; mirchi bhaji loses its signature crunch if held too long.
Adapt it for your goals.
Stuffed
Fill the slit chilies with a little tangy spiced potato or dry chutney before battering for a heartier street-style version.
low oilLow-oil
Make smaller coated chilies and air-fry or bake them with a light oil brush if you want less oil than deep frying.
extra crispExtra-crisp
Increase the rice flour slightly and fry in small batches for a crunchier shell that stays crisp a bit longer.
jainJain
Skip asafoetida if needed and use a simple besan-spice batter; the bhajis still stay aromatic from cumin and coriander.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein and makes the snack more filling than a plain flour batter.
Naturally Gluten-Free Flours
Besan and rice flour are naturally gluten-free ingredients, making this style of bhaji suitable for many gluten-avoiding eaters.
Spice-Driven Flavor
Cumin, coriander, turmeric, and chili powder bring bold flavor so the batter tastes seasoned without relying only on salt.
Frequently asked questions
Use large, mild bhaji chilies with thicker flesh. They soften nicely when fried and are much less aggressively hot than small green chilies.
