HomeSnacksBhajiyaBharela marcha na bhajiya | stuffed mirchi pakoda |stuffed mirchi bhaji

Bharela marcha na bhajiya | stuffed mirchi pakoda |stuffed mirchi bhaji

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!

The key to making tasty bharela marcha na bhjiya (stuffed chilli pakoda) at home are

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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Recipe Video 

Bharela marcha na bhajiya | stuffed mirchi pakoda |stuffed mirchi bhaji

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine Indian
Servings 24 bhajiya


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


  • 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.


  • 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.
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5 from 1 vote (1 rating without comment)


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