Deep Fried Chiles Filled with Chickpea Flour (Mirchi Bhajji)

Introduction

Mirchi bhajji is a beloved Indian street snack—crispy, golden-fried long green peppers stuffed with spiced gram flour and coated in a light batter. The peppers stay tender inside while the exterior turns crunchy, and you finish them with a quick drain on paper towels so they stay light. Serve them hot with chutney or ketchup for a satisfying appetizer or side dish.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• 11-17 long green peppers
• 1½ cup (360 g) gram flour (besan)
• 1 tbsp rice flour
• 6-7 Indian green chiles, finely chopped
• 1 tbsp coriander leaves finely chopped
• 2 tbsp hot oil
• Salt to taste
• Oil to deep fry

Instructions

1. Slit 5-10 of the peppers, preferably the longest and fattest.
2. Mix salt and gram flour. Stuff the slit peppers with this mixture, and keep aside for 15-20 minutes.
3. Heat oil in a pan over medium heat.
4. Mix all other dry ingredients. Dip each green pepper into this mixture gently to coat it.
5. Deep fry in heated oil until golden brown.
6. Drain on kitchen paper to remove excess oil.
7. Serve hot with chutney or ketchup.

Variations

Potato filling: Replace the gram flour stuffing with mashed boiled potatoes mixed with salt, cumin powder, and finely chopped green chiles. This creates a softer, earthier interior that contrasts with the crispy coat.

Paneer filling: Mix crumbled paneer with gram flour, salt, and chiles instead of using gram flour alone. The paneer adds richness and a different texture to each bite.

Thicker batter coat: Use 2 tbsp gram flour mixed with 2–3 tbsp water and 1 tbsp rice flour to create a thicker, clumpier coating that fries extra-crispy.

Mild heat version: Remove the seeds and white membrane from the peppers before stuffing to reduce their natural heat, and use only 2–3 green chiles in the filling instead of 6–7.

Herb variation: Replace coriander leaves with fresh mint or a mix of mint and coriander, or add ½ tsp of cumin seeds to the filling for extra depth.

Tips for Success

Slit carefully and evenly: Make a lengthwise slit from stem to tip, cutting just deep enough to hollow out the pepper’s interior without breaking the skin. This keeps the structure intact during frying.

Don’t skip the resting time: After stuffing, let the peppers sit for 15–20 minutes so the gram flour absorbs moisture from the pepper and firms up; this prevents the filling from falling out during frying.

Keep the oil temperature steady: Heat the oil to medium so the exterior crisps and turns golden without burning before the pepper inside softens. If the oil is too cool, the coating absorbs oil and becomes greasy.

Dip gently into the batter: A light, even coat is better than a thick one. Use two fingers or a spoon to gently roll each stuffed pepper through the dry mixture rather than dunking it roughly.

Drain promptly: Remove the fried peppers to paper towels immediately after frying to shed excess oil; if left in hot oil too long, they become soggy.

Storage and Reheating

FAQ

Can I prepare the stuffed peppers ahead of time?

Yes. Stuff and rest the peppers up to 4 hours before frying, covered in the refrigerator. Complete the coating and frying just before serving to keep the exterior crisp.

What if my peppers are very small or not long enough to slit easily?

Choose the largest peppers you can find. If they are still small, you can make a small circular slit at the stem end instead of a full lengthwise slit, though this makes stuffing trickier. Alternatively, use long cubanelle or Anaheim peppers if long green chiles are unavailable.

Why is my filling leaking out during frying?

The peppers likely weren’t rested long enough after stuffing, or the slit was too large. Always wait the full 15–20 minutes and slit only as wide as necessary. Also, ensure the oil is hot enough so the exterior seals quickly.

Can I use a different flour instead of gram flour?