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
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine Indian
Servings 24 bhajiya

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.
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