Mirchi Bajji | Bharwan Mirchi Pakoda


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

  • 2 boiled mashed potatoes 
  • 1 tsp cumin seeds
  • 1/2 green chilli slit lengthwise
  • 2 small onions, finely chopped
  • 1/4 tsp pinch of turmeric powder
  • 1/2 tsp red chili powder 
  • 1 tsp roasted cumin powder 
  • 1 tsp coriander powder 
  • 1/2 tsp chat masala 
  • salt to taste


    1. Boil the potatoes, peel, mash and set aside.
    2. In a non stick pan, add some oil for frying. 
    3. Add the cumin seeds and let it splutter, add the green chilli, and then the onions. 
    4. Fry for 2 minuted, till the onions become a little brown. Add all the masalas and fry for 10-15 secs. 
    5. Add the Potatoes, and stir well till mixed. Fry for another minute, and remove from heat and let it cool. 
    6. Rinse the chilies, wipe them with a kitchen cloth, slit lengthwise in the center vertically leaving 1/4 inches in the corner. 
    7. Gently remove the seeds and the membrane, and set aside.
    8. In a wide mixing bowl, add sifted gram flour, rice flour and the masalas. 
    9. 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.
    10. Fill the slit chilies with the stuffing gently with your fingers, stuffing it properly. Slowly Stuff all the chilies and set  aside.
    11. Heat a kadai with oil for frying.
    12. Dip the stuffed chilies in the batter, coating them from all sides.
    13. Gently slide in the slightly fuming oil. Fry 2-3 at a time.
    14. 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.
    15. Repeat the same with the remaining chilies. 
    16. 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.

  • bharwan-mirchi-pakoda-1

    Print Friendly, PDF & Email