About the Dish
You know that feeling when you take a bite of something so crispy, so spicy, so downright addictive that you forget everything else for a moment? That, my friend, is the magic of Stuffed Mirchi Bhajiya. It’s not just a snack—it’s a whole experience that starts with a fiery chili, gets stuffed with a spiced potato or paneer filling, takes a glorious dip in a thick gram flour batter, and then sizzles in hot oil until it turns crispy, golden, and impossible to resist!
This street food superstar comes straight from the bylanes of Rajasthan, Gujarat, and North India, where roadside vendors fry up giant chilies so good they should come with a warning: one is never enough! The beauty of Stuffed Mirchi Bhajiya is that the chili isn’t as scary as it looks—the frying process tames its heat just enough, leaving behind a smoky, slightly spicy kick that blends perfectly with the soft, flavorful filling inside. Add a drizzle of tangy tamarind chutney or spicy green chutney, and BOOM! Flavors exploding like a Bollywood action scene in your mouth.
Now, the real question is—how do you eat it? Do you go all in, biting straight into the crispy goodness, or are you a “slice and savor” type of foodie? Some people like to stuff it inside a pav for a next-level Mirchi Bhajiya Sandwich, while others crumble it over a plate of chaat for that extra crunch. No judgment—every way is the right way!
Recipe
Ingredients
Directions to make
For the Stuffing
- 4-5 large green chilies (preferably Bhavnagari or banana peppers)
- 2 large potatoes, boiled and mashed
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon chaat masala
- ½ teaspoon dry mango powder (amchur)
- Salt to taste
- 1 tablespoon chopped coriander leaves
- 1 teaspoon lemon juice
- 1 cup gram flour (besan)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon ajwain (carom seeds)
- ½ teaspoon salt
- 1 teaspoon hot oil (for extra crispiness)
- ½ cup water (adjust for a thick coating consistency)
- ½ teaspoon baking soda (optional, for extra fluffiness)
- Oil for deep frying
Step 1 : Prepare the Chillies
- Wash the green chilies and slit them lengthwise (without cutting all the way through).
- Gently remove the seeds using a spoon (keep some if you like extra heat).
- Heat 1 teaspoon oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
- Add ginger-garlic paste and sauté for a few seconds until fragrant.
- Add turmeric powder, red chili powder, coriander powder, chaat masala, and amchur. Mix well.
- Toss in the mashed potatoes, salt, and lemon juice. Stir well until everything is combined.
- Finish with chopped coriander leaves. Let the stuffing cool slightly.
- Take a spoonful of the masala stuffing and gently fill each chili. Press lightly to secure the stuffing inside.
- In a mixing bowl, add gram flour, turmeric powder, red chili powder, ajwain, and salt.
- Pour in water little by little and mix until you get a thick, smooth batter.
- Add 1 teaspoon hot oil and mix well for extra crispiness. Add baking soda if you want a fluffier texture.
- Heat oil in a deep pan on medium heat.
- Dip each stuffed chili into the batter, coating it evenly.
- Carefully drop it into the hot oil and fry until golden brown and crispy. Flip occasionally for even frying.
- Remove and place on a paper towel to drain excess oil.
- Sprinkle with chaat masala for an extra burst of flavor.
- Serve hot with spicy green chutney and sweet tamarind chutney on the side.
