Bharela Marcha na Bhajiya” or stuffed mirchi pakoda is a yummy snack where spicy green chilies are filled with a tasty mix of sweet and spicy masala. These stuffed chilies are dipped in chickpea flour batter and deep-fried until they turn a lovely golden brown. It’s a favorite evening snack that tastes amazing when paired with a hot cup of tea! Making these delicious Bharela Marcha na Bhajiya is easy with just a few basic ingredients. Give it a try and enjoy them with your favorite chutney!
Choose medium-sized green chilies for mirchi pakoda and remove their seeds and veins to decrease spiciness. If your chilies are very spicy, you can rub a salt and lemon mixture into the inner part of the chili or soak them in salted hot water for 10 minutes.
- I prepared the stuffing with roasted gram flour, peanut powder, and regular spices. Alternatively, instead of roasted besan, you can use papdi gathiya or chavanu (namkeen) for the stuffing.
- The bhajiya batter should have a thick, ribbon-like pouring consistency to properly coat the stuffed chili. Whisk the bhajiya batter for 2-3 minutes to incorporate air particles into the batter and make it fluffy.
- Fry the bhajiya on medium flame until they become crispy and golden brown on the outside.
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Bharela marcha na bhajiya | stuffed mirchi pakoda |stuffed mirchi bhaji
Ingredients
For pakoda batter
- 2 cup besan - gram flour
- ¼ tsp ajwain
- Pinch of hing
- ¼ tsp turmeric powder
- Salt to taste
- Pinch or 1/8 tsp of baking soda
- 1-2 tbsp hot oil
- 1 cup Water or as required
For bharela marcha na bhajiya
- 500 grm medium size green chilli
- 2 tbsp oil
- 1 cup besan
- ½ cup roasted peanut powder
- 1 tsp turmeric powder
- Salt to taste
- ½ tsp hing
- 1.5 tbsp Kashmiri red chilli powder
- 1.5 tbsp coriander powder
- 1 tbsp garam masala
- 2 tbsp sugar
- 2 tbsp lemon juice
- 2 tbsp oil
- Some coriander leaves
- besan batter
- Oil for deep frying
Instructions
- Rinse the chilies and slit each of them from one side. Remove seeds and veins from the chilies. Keep them aside.
- Now, in a pan, add 2 tbsp oil and 1 cup besan. Stir continuously until the besan slightly changes its color and becomes aromatic. Take out the roasted besan into a bowl.
- Then add ½ cup roasted peanut powder, 1 tsp turmeric powder, salt to taste, ½ tsp hing, 1.5 tbsp Kashmiri red chilli powder, 1.5 tbsp coriander powder, 1 tbsp garam masala, 2 tbsp sugar, 2 tbsp lemon juice, 2 tbsp oil, and some coriander leaves. Mix well. The stuffing is ready. Now, stuff all the green chilies well with the prepared filling and set aside.
- Then in a mixer jar, add 2 cups besan, ¼ tsp ajwain, ¼ tsp hing, ¼ tsp turmeric powder, salt to taste, ¼ tsp baking soda, and 1 cup water. Grind it. The besan batter is ready. The consistency of the batter should be medium thick and ribbon-like pouring.
- Heat enough oil in a pan or kadai.
- Once the oil turns hot, coat the stuffed chilies well in the besan batter and gently drop them into the hot oil.
- Fry them over medium flame until they are golden and crisp.
- Once done, remove from the oil and transfer to a wire rack to get rid of the excess oil.
- Bharela marcha na bhajiya (Stuffed mirchi pakoda) is ready to serve. Serve with chutney.
Notes
- Choose fresh, medium-sized green chilies for bhajiya.
- Do not choose larger-sized chilies for bhajiya.
- Roast gram flour (besan) on medium-low flame until it changes color and becomes aromatic.
- The proportion of roasted peanut powder should be half that of besan.
- You can use papdi gathiya or chavanu instead of roasted besan.
- The consistency of the besan batter should be medium-thick and ribbon-like when pouring.
- Fry bhajiya on a medium flame.