Mirchi Bhajji (Deep Fried Chiles Filled with Chickpea Flour)
Mirchi bhajji are green peppers stuffed with seasoned gram flour and fried until golden. The filling is what sets them apart from a plain pakora, because the besan inside softens against the heat of the pepper while the outer coating turns crisp. Resting the stuffed peppers for fifteen to twenty minutes lets the flour settle in. They are best eaten hot, with chutney or ketchup alongside.
Instructions
Slit 5 to 10 of the peppers lengthwise, choosing the longest and fattest ones so they hold the most filling.
Mix salt with some of the gram flour and press this mixture into the slit peppers. Set them aside for 15 to 20 minutes so the filling settles.
Heat oil in a pan over medium heat for deep frying.
Mix the remaining dry ingredients together, then gently dip each stuffed pepper in the mixture until it is coated all over.
Lower the coated peppers into the hot oil and fry until they turn golden brown.
Lift them out and drain on kitchen paper to remove excess oil. Serve hot with chutney or ketchup.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
