Bharela marcha na bhajiya or stuffed mirchi pakoda is a deep-fried snack made with big-sized green chili stuffed with sweet and spicy masala and chickpea flour batter. I also share sweet and sour chutney recipes to serve with bhajiya. It is all time favorite evening snack and it goes great during the cold winter or rainy season with a cup of hot tea! So with a few basic ingredients try out tasty and easy stuffed mirchi pakoda with chutney.
The key to making tasty stuffed mirchi pakoda at home are
- choose bigger sized chillies green chilli for mirchi pakoda
- Remove seeds and vein of green chilli and also rub salt and lemon mixture into the inner part of chilli to decrease its spiciness.
- bhajiya batter should be thick and ribbon-like pouring consistency, so it will properly coat stuffed chilli.
- Whisk bhajiya batter for 2-3 minutes, so air particles incorporate into the batter and make it fluffy also rest the batter for 15-20 minutes, so besan (gram flour) is soaked properly.
- Fry bhajiya on medium flame till it becomes crispy and golden brown from the outside.
Please do visit my other related recipe collection like
Recipe video
Bharela marcha na bhajiya | stuffed mirchi pakoda with date-tamarind chutney |stuffed mirchi bhajji
Ingredients
For pakoda batter
- 1 cup besan - gram flour
- 2 tbsp rice flour
- ½ tsp ajwain
- ¼ tsp hing
- ¼ tsp turmeric powder
- Salt to taste
- Pinch of baking soda
- 1 tbsp hot oil
- ½ cup Water or as required
For stuffed mirchi pakoda
- 10-11 medium size green chilli
- 1 cup namkeen or chavanu
- 1 tsp red chilli powder
- 1 tsp sugar
- ½ lemon juice
- ½ tsp garam masala
- Some coriander leaves
- 1 tsp oil
- besan batter
- Oil for deep frying
For sweet and sour chutney
- ¼ cup tamarind
- ¼ cup dates
- ¼ cup jaggery
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp coriander powder
- ½ tsp kashmiri red chilli powder
- ¼ tsp ginger powder
- Salt to taste
Instructions
Making stuffed mirchi pakoda
- Rinse the chilies and slit each of them from one side. Remove seed and vein from chilies and rub salt and lemon mixture inside it to decrease its spiciness.
- Now in a mixing bowl, add besan, rice flour, ajwain, hing, turmeric powder and salt. Mix well.
- Add water gradually and make smooth, slightly thick and ribbon-like pouring consistency of the batter.
- Cover and rest the batter for 15-20 minutes.
- Now in a mortal pestal, add 1 cup chavanu (farsan) and crush it into a coarse mixture.
- Take out mixture into the plate, and add red chilli powder, sugar, lemon juice, garam masala, coriander leaves, and oil. Mix well.
- Now stuff all the green chilies well with the prepared filling and keep aside.
- Then add soda and hot oil to the batter. Mix well.
- Heat enough oil in pan or kadai.
- Once the oil turns hot, coat the stuffed chilies well in the besan batter and gently drop in the hot oil.
- Fry them over medium flame till they are golden and crisp.
- Once done, remove from oil and transfer it to a wire rack to get rid of the excess oil.
- Stuffed mirchi pakoda ready to serve.
- Serve with sweet and sour chutney.
For sweet and sour chutney
- In a pan, add date and tamarind pulp, jaggery and water. mix well and oil mixture for 10-12 minutes on medium flame.
- In a mortal-pestal, add cumin seeds, fennel seeds, coriander powder, kashmiri red chilli powder, ginger powder and salt. Crush everything.
- Then add masala to the chutney and cook the chutney till it slightly thickens.
- Sieve the mixture.
- Sweet and sour chutney is ready.
Notes
- Stuff masala tightly into chillies.
- Rice flour gives crispiness to the outer layer of mirchi pakoda
- Fry bhajiya on medium flame.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes