Mirchi Bhajiya (Mirchi Pakoda)


Mirchi Pakoda or Mirchi Bhajiya means green chilly fritters in Hindi.

It is a deep-fried fritter made of a longer variety of green chilies known as bhavnagiri Mirchi.

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mirchi bhaji kept in a cream plate above a kitchen towelette with  two green chillies and a cup of masala tea

Bhavnagiri chilies are not very hot in taste. Hence it becomes easier to tolerate their heat in bhajis.

They are pretty long and broad compared to regular green chilies, and hence filling it with besan (gram flour) while deep-frying becomes easier.

How is Mirchi Bhaji Made?

Mirchi Bhaji is made by slicing the green chilies, removing their seeds, and then coating them with gram flour paste and essential herbs.

mirchi pakoda kept in a cream plate above a kitchen towelette with  two green chillies and a cup of masala tea

You can either make stuffed Mirchi or plain Mirchi, both are incredibly delicious. However, the recipe below shows how to make the plain spiced Mirchi bhajiyas.

Mirchi bhajiyas can be had on their own, or you may add it as an accompaniment to several Indian dishes like Dahi kadi, vegetable sabzi, or any lentils curry.

Directions to make Mirchi Bhajiya

1. Take 1 cup of gram flour in a wide bowl.

gram flour kept in a white above a white and black lined kitchen towelette bowl

2. Next, add 1/2 tsp ajwain (carom seeds)

carom seeds being added to a bowl of gram flour, and a small glass tin full og carom seeds next to the bowl above a kitchen towelette

3. Add 1/4 tsp turmeric, 1/4 tsp garam masala, 1/4 tsp cumin powder, 1/4 tsp white pepper powder, a pinch of baking soda, and salt to taste. *baking soda helps in getting a soft and fluffy texture.

a bowl of gram flour with turmeric powder, carom seeds and salt kept above a black and white kitchen towelette

4. Now, add water bit by bit and whisk it into a smooth batter.

*the batter should neither be too thin nor too thick.

It is important to whisk the batter for at least 2 minutes as it helps to achieve a smooth texture for bhajis. Once done, let the batter rest for a few minutes.

gram flour batter being whisked in a white bowl.

5. Meanwhile, wash the green chilies, wipe off the excess water with a kitchen towel and then slit each chilly from one side.

green chilly being slit from one side on a green cutting board

6. Next, clear the seeds with the help of a small spoon.

green chillies seeds being removed on a green cutting board

7. Then, heat oil in a kadhai or pan for deep-frying at medium heat.

8.  Further, Dip and coat the green chilly in the gram flour batter thoroughly. 

green chilly being dipped in gram flour batter in a wide white bowl

9.  Then, using a spoon or hand, carefully place the coated green chilly in the oil. I have used coconut oil for frying; you may use sunflower oil, rice bran oil, or your preferred oil.

chilly pakoda being fried in a kadai with oill

10. Fry them until the batter looks cooked, and the chilly gets slightly golden.

chilly pakoda being fried in a kadai with oill

11. Flip over using a slotted spoon and cook the other side similarly.

12. Use a slotted spoon to remove the chilly and place it on a kitchen absorbent towel to absorb the excess oil.

mirchi bhaji in a white plate lined with kitchen tissues

13. Just before serving, sprinkle a dash of chaat masala.

Mirchi Bhajiya tastes lovely with some ketchup and masala chai.

mirchi bhaji kept in a cream plate above a kitchen towelette with two green chillies and a cup of masala tea

Recipe-

mirchi bhaji kept in a cream plate above a kitchen towelette with two green chillies and a cup of masala tea

Mirchi Bhajiya/ Mirchi Pakoda

SLICES OF LIME
Mirchi Pakoda is a deep-fried fritter made of a bigger variety of green chilies known as bhavnagiri Mirchi. It is made by slicing the green chilies, removing their seeds, and then coating them with gram flour paste and essential herbs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Indian
Servings 2

Ingredients
  

  • 1 cup gram flour
  • ½ tsp carom seeds ajwain
  • ¼ tsp turmeric powder
  • ¼ tsp garam masala
  • ¼ tsp cumin powder
  • ¼ tsp white pepper powder
  • pinch of baking soda
  • salt to taste
  • oil for frying
  • 6-7 green chillies(bigger one)

Instructions
 

  • Take 1 cup of gram flour in a wide bowl.
  • Next, add 1/2 tsp ajwain (carom seeds).
  • Add 1/4 tsp turmeric powder, 1/4 tsp garam masala, 1/4 tsp cumin powder, 1/4 tsp white pepper powder, a pinch of baking soda, and salt to taste. *baking soda helps in getting a soft and fluffy texture.
  • Now, add water bit by bit and whisk it into a smooth batter (*the batter should neither be too thick nor too thin.)
    It is important to whisk the batter for at least 2 minutes as it helps to achieve a smooth texture for bhajis. Once done, let the batter rest for a few minutes.
  • Meanwhile, wash the green chilies, wipe off the excess water with a kitchen towel and then slit each chilly from one side.
  • Next, clear the seeds with the help of a small spoon
  • Then, heat oil in a kadhai or pan for deep-frying at medium heat.
  • Further, Dip and coat the green chilly in the gram flour batter thoroughly.
  • Then, using a spoon or hand, carefully place the coated green chilly in the oil. I have used coconut oil for frying; you may use sunflower oil, rice bran oil, or any oil of your choice
  • Fry them until the batter looks cooked and the chilly get slightly golden.
  • Flip over using a slotted spoon and cook the other side in the same manner.
  • Use a slotted spoon to remove the mirchi bhaji and place it on a kitchen absorbent towel to absorb the excess oil.
  • Just before serving, sprinkle a dash of chaat masala.
  • Serve it with some ketchup and masala chai.
Keyword Mirchi Bhaji, Mirchi Pakoda

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