Mirchi Bajji / Bharwan Mirchi Pakoda or Mirchi Vada is a popular Hyderabadi snack and also a Rajasthani street food speciality. Lightly spicy green peppers, also known as bhavnagiri mirchi are stuffed with a potato masala, and then dipped into a thin gram flour batter and the deep fried. Since the chillies aren’t very spicy, and we remove the seeds to fill it with a mildly spiced stuffing, its an ideal snack on a pouring day, with some garma garam adrak chai. Life is set.
When i came to Bangalore, it was the first time i started seeing the big varieties of chillies available in abundance. I used to wonder what all can be done with these, and that is when we started making the Mirchi Fry and then these pakodas. Easy to make, and a burst of flavors, whats not there to love in them.
Ingredients for Pakoda
- 10-15 bhavnagri chilies / mild-spiced long chilies
- 1 cup gram flour / besan
- 1 tbsp rice flour
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- water as required
- 1 tsp chat masala
- a pinch of cooking soda
- 1tsp salt
- 2 cups of oil for deep frying
Ingredients for stuffing
- Boil the potatoes, peel, mash and set aside.
- In a non stick pan, add some oil for frying.
- Add the cumin seeds and let it splutter, add the green chilli, and then the onions.
- Fry for 2 minuted, till the onions become a little brown. Add all the masalas and fry for 10-15 secs.
- Add the Potatoes, and stir well till mixed. Fry for another minute, and remove from heat and let it cool.
- Rinse the chilies, wipe them with a kitchen cloth, slit lengthwise in the center vertically leaving 1/4 inches in the corner.
- Gently remove the seeds and the membrane, and set aside.
- In a wide mixing bowl, add sifted gram flour, rice flour and the masalas.
- Add water and whisk well till smooth with no lumps. The batter has to be thin enough to drop off your laddle but not runny, a little thick, add the water accordingly.
- Fill the slit chilies with the stuffing gently with your fingers, stuffing it properly. Slowly Stuff all the chilies and set aside.
- Heat a kadai with oil for frying.
- Dip the stuffed chilies in the batter, coating them from all sides.
- Gently slide in the slightly fuming oil. Fry 2-3 at a time.
- Fry them at medium heat until they become golden brown in color. Remove with a slotted spoon and place the fried pakoras on an absorbent napkin.
- Repeat the same with the remaining chilies.
- Serve your bharwan mirchi pakora with tangy tomato sauce and green chutney.
- Make use of any mild spiced big chilies also called the bhavnagri mirchi. Make sure you remove their seed and membrane.
- If you are left with the batter, just add some thin potato slices or onions or any veggie of your choice and fry them.
- The Rice powder makes the pakoras crispy.