Stuffed Mirchi Bhajiya

Stuffed Mirchi Bhajiya

Hey all! The recipe I am posting today is a tasty monsoon recipe but also perfect for winters. Bhajiyas/Fritters have various varieties. There are a variety of Mirchi/Green Chillies available and varieties of fritters that you can make using them. I have used the long and fat green chilly as I anted to make it using stuffing. These chillies are not that spicy but with the stuffing and coating of gram flour it is very delicious. Always remember to de-seed the chilly before stuffing it. The recipe itself is very simple and easy to make. If you want to make these bhajiyas for a side dish/appetizer for guests, you can stuff them and keep them in the fridge beforehand and fry it when you are ready to serve. So lets get cooking…


Long pepper green chilli – 8 -10 pieces

Paneer (grated) – 1/2 cup

Boiled and mashed potatoes – 3 large

Onion (finely chopped) – 1/4 cup

Capsicum (finely chopped) – 1/4 cup

Chat Masala – 1 tsp

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Red chilli powder – 2 tsp

Chilli flakes – 1 tsp

Salt as per taste

Coriander Leaves (finely chopped) – 2 tbsp

Besan/Gram Flour – 1 cup

Water – 3/4 cup

Turmeric powder- 1/2 tsp

Baking soda – a pinch

Asafoetida – a pinch

Oil for frying


1) Take the chilies and slit them from the between vertically. De-seed the chilies.

2) In a bowl take the paneer, potatoes, onions, capsicum, chat masala, ginger paste, garlic paste, red chilli powder, chilli flakes, salt and coriander leaves and mix it all well.

3) Take the slit chilies and stuff it with the stuffing as prepared above. Add a generous amount of stuffing. Keep it in the freezer for 10 minutes.

4) Meanwhile take another bowl. In that take the gram flour, salt, turmeric powder, asafoetida, baking soda and water and mix it well. Keep the batter covered and aside.

5) Take the stuffed green chilly and dip it in the batter prepared. Fry it in medium hot oil. This will ensure the batter is cooked well and crisp on the outside. Serve hot with ketchup or chutney.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla, and happily SPONSORED BY RRE Studios and SHOWCASE Events.

48 responses to “Stuffed Mirchi Bhajiya”

  1. I ate Mirchi pakoda in Jodhpur. As I look at the picture of peppers with all the stuffing, my head is starting to sweat. But I love Mirchi pakoda in all season. Does not have to rainy season only.


  2. One of my favorites, Shail. I particularly enjoyed the ones we got in Hyderabad, stuffed with thick tamarind chutney. Thanks for the recipe, going to try it out soon.


    • That’s great! I have never tried tamarind stuffing. We normally stuff with potato filling or paneer. And typical gujrati stuffing is with Papdi ghatia and besan stuffing.


  3. I am drooling. Today only, while doing my grocery, I came across these mirchi and first thought that came into my mind was making mirchi pakora. Before winter ends, I should make these atleast once.


  4. This is my all time favorite recipe and I usually like the way my dad make it. loved your recipe..totally mouthwatering. will make it soon as it taste so good in winter and during rainy season.


  5. My all time favorite Mirchi Pakode, I used to make this with little different filling basically of besan,peanut,chiili,garlic stuffing. I like your paneer onion version, surely going to try this! images made me drooling over.


  6. Thanks for your step by step instructions along with pics. I will try the tamarind ones to add the extra zing and twist.


  7. Oooo….I love these. They are very popular in Bangalore and sold in the markets in carts and tiny shops. They taste yum with chai. I have never tried them with the stuffing you have mentioned….sounds very yum! Will be sure to try this variation the next time I buy the chilies.


  8. Mirchi Bajii is my all time favorite. That too, the spicy Andhra variety is the one that I love the most. Your Bhajji’s were mouth watering indeed. So I have to make some today now to satisfy my hunger for them


  9. In Andhra we call it Mirchi Bajji and it has a unique flavour. Yours is a typical north Indian flavour and stuffing of paneer and shimla mirch 🙂 I would love to sink my teeth into one of these beauties on your plate.


  10. I like mirchi bhajia but never tried stuffed one. I will try this version of fritter next time. Recipe looks easy and delicious for a perfect winter evening.


  11. Yum and innovative! Super bhajiya with all my favourite ingredients! Why didn’t I think of this? Everyone loves mirchi bhajiya but we are not comfortable eating a lot. This is quite filling and innovative.


  12. Wow, these mirchi bhajiyas are so yummy!!! I am drooling over them now. My dadi’s mirchi bhajiyas were a super hit and I miss them so much. The tamarind chutney would be a perfect accompaniment. Still drooling over the bhajiyas as I comment!! Kaash baarish ka mausam hota!!


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