Mirchi Bhajiya Recipe - Rachna cooks
Mirchi Bhajiya Recipe

Mirchi Bhajiya Recipe

mirchi bhajiya recipe

Pakoras (fritters) or deep fried stuff of any kind is not really cooked regularly at my home. But once in a while, why not? Especially when I managed to source these plump, light green, non-spicy chillies just perfect for mirchi bhajiyasΒ (chilli fritters). You can pretty much stuff any filling in these chillies, dip them in a batter and deep fry and they are gorgeous.

I have eaten a potato filling, the spicy dal (lentil filling) earlier but it was for the first time that I had a sesame seed filling when my mum-in-law made them. So well this is her recipe with some tweaks of my own. This is very mildly spicy and goes great with masala chai or beer.

Here is the recipe:

Makes 8 bhajiyasΒ 

Preparation time: 20 minutes

Cooking time: Deep frying time about 7-8 minutes per batch of 2-3 chillies


250. gm long, light green chillies (washed and dried)

75 gms. white sesame seeds lightly roasted

2 tbsp. flax seeds lightly roasted (optional)

2 tsp. coriander powder

2 tsp. chilly powder

salt to taste

5-6 tbsp. tamarind paste

For the batter:

1 cup besan (gram flour)

1/2 cup rice flour (for crunch)

1 tsp. turmeric powder

1 tsp. cumin seeds

1 tbsp. ginger-garlic paste

Salt to taste

Oil for deep frying

Chaat masala for garnish


mirchi bhajiya recipe

Slit the chillies from top to the bottom while keeping the chilly intact. Now, remove the seeds and veins from inside. Keep aside.

mirchi bhajiya recipe

To make the filling, blend together dry roasted sesame and flax seeds. To this powder, add coriander powder, chilly powder, salt and add tamarind paste. Add a little water if it is too thick. The filling must be thick and not runny. Use this to fill each chilly well.

mirchi bhajiya recipe

Now make the batter using the ingredients mentioned above. Mix them well to avoid any lumps. Add in water slowly till you have a thick batter. You want a batter that will coat the chilly. It should not be too runny.

To make the bhajiyas, heat half wok/kadhai sunflower or any other oil that you like for frying the bhajiyas. When hot, dip the filled chillies in the thick batter so that it coats the chillies evenly. Now put them in hot oil and deep fry till dark golden brown.

Take it out and sprinkle with chaat masala and serve hot with green chutney, ketchup or even guacamole. Enjoy this piping hot indulgence.

15 thoughts on “Mirchi Bhajiya Recipe

  1. Yummmyyyyy!
    I saw these chillies at the veggie vendor yesterday and wondered how I could make a different variety of bhajiyas than I normally do. And now I got the answer! πŸ™‚
    Thank you, Rachna!

    1. Bangalore weather is always good for bhajiyas. πŸ˜‰ You know, this one is not spicy at all. Light green chillies are very mild and so is the filling with til.

  2. Yummm! I love bhajiyas but I’m not very good at making them. My mom uses rice flour for the batter and it becomes really crispy but she doesn’t use any filling. Oh I know, I’ll ask her to make this from your recipe when I go home next week. πŸ™‚

    1. I use a mix of besan and rice flour. It’s quite crunchy this way too. πŸ˜ƒ I am sure you will like this filling. I think this is Andrea style. Not sure.

    1. Thanks, Rajlakshmi. Yep, I think these are common street food in the South. I’ve had them on Hyderabad streets. πŸ™‚

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