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Bharela marcha na bhajiya | stuffed mirchi pakoda with date-tamarind chutney |stuffed mirchi bhajji

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.
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Recipe video 

Bharela marcha na bhajiya | stuffed mirchi pakoda with date-tamarind chutney |stuffed mirchi bhajji

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Snack, Street Food
Cuisine Indian
Servings 10 bhajiya


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


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.


  • Stuff masala tightly into chillies.
  • Rice flour gives crispiness to the outer layer of mirchi pakoda
  • Fry bhajiya on medium flame.
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