Bharela marcha na bhajiya | stuffed mirchi pakoda |stuffed mirchi bhaji

Bharela Marcha na Bhajiya” or stuffed mirchi pakoda is a yummy snack where spicy green chilies are filled with a tasty mix of sweet and spicy masala. These stuffed chilies are dipped in chickpea flour batter and deep-fried until they turn a lovely golden brown. It’s a favorite evening snack that tastes amazing when paired with a hot cup of tea! Making these delicious Bharela Marcha na Bhajiya is easy with just a few basic ingredients. Give it a try and enjoy them with your favorite chutney!

Choose medium-sized green chilies for mirchi pakoda and remove their seeds and veins to decrease spiciness. If your chilies are very spicy, you can rub a salt and lemon mixture into the inner part of the chili or soak them in salted hot water for 10 minutes.

• I prepared the stuffing with roasted gram flour, peanut powder, and regular spices. Alternatively, instead of roasted besan, you can use papdi gathiya or chavanu (namkeen) for the stuffing.
• The bhajiya batter should have a thick, ribbon-like pouring consistency to properly coat the stuffed chili. Whisk the bhajiya batter for 2-3 minutes to incorporate air particles into the batter and make it fluffy.
• Fry the bhajiya on medium flame until they become crispy and golden brown on the outside.

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Recipe Video 

Bharela marcha na bhajiya | stuffed mirchi pakoda |stuffed mirchi bhaji

Author Nehas Cook Book

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Snack

Cuisine Indian

Servings 24 bhajiya

Ingredients

 

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For pakoda batter

• ▢ 2 cup besan - gram flour
• ▢ ¼ tsp ajwain
• ▢ Pinch of hing
• ▢ ¼ tsp turmeric powder
• ▢ Salt to taste
• ▢ Pinch or 1/8 tsp of baking soda
• ▢ 1-2 tbsp hot oil
• ▢ 1 cup Water or as required

For bharela marcha na bhajiya

• ▢ 500 grm medium size green chilli
• ▢ 2 tbsp oil
• ▢ 1 cup besan
• ▢ ½ cup roasted peanut powder
• ▢ 1 tsp turmeric powder
• ▢ Salt to taste
• ▢ ½ tsp hing
• ▢ 1.5 tbsp Kashmiri red chilli powder
• ▢ 1.5 tbsp coriander powder
• ▢ 1 tbsp garam masala
• ▢ 2 tbsp sugar
• ▢ 2 tbsp lemon juice
• ▢ 2 tbsp oil
• ▢ Some coriander leaves
• ▢ besan batter
• ▢ Oil for deep frying

Instructions

• Rinse the chilies and slit each of them from one side. Remove seeds and veins from the chilies. Keep them aside.
• Now, in a pan, add 2 tbsp oil and 1 cup besan. Stir continuously until the besan slightly changes its color and becomes aromatic. Take out the roasted besan into a bowl.
• Then add ½ cup roasted peanut powder, 1 tsp turmeric powder, salt to taste, ½ tsp hing, 1.5 tbsp Kashmiri red chilli powder, 1.5 tbsp coriander powder, 1 tbsp garam masala, 2 tbsp sugar, 2 tbsp lemon juice, 2 tbsp oil, and some coriander leaves. Mix well. The stuffing is ready. Now, stuff all the green chilies well with the prepared filling and set aside.
• Then in a mixer jar, add 2 cups besan, ¼ tsp ajwain, ¼ tsp hing, ¼ tsp turmeric powder, salt to taste, ¼ tsp baking soda, and 1 cup water. Grind it. The besan batter is ready. The consistency of the batter should be medium thick and ribbon-like pouring.
• Heat enough oil in a pan or kadai.
• Once the oil turns hot, coat the stuffed chilies well in the besan batter and gently drop them into the hot oil.
• Fry them over medium flame until they are golden and crisp.
• Once done, remove from the oil and transfer to a wire rack to get rid of the excess oil.
• Bharela marcha na bhajiya (Stuffed mirchi pakoda) is ready to serve. Serve with chutney.

Notes

• Choose fresh, medium-sized green chilies for bhajiya.
• Do not choose larger-sized chilies for bhajiya.
• Roast gram flour (besan) on medium-low flame until it changes color and becomes aromatic.
• The proportion of roasted peanut powder should be half that of besan.
• You can use papdi gathiya or chavanu instead of roasted besan.
• The consistency of the besan batter should be medium-thick and ribbon-like when pouring.
• Fry bhajiya on a medium flame.

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