Mirchi Bhaji
Veg
Vegan
Large Byadagi or Guntur green chillies dipped in a thin, spiced besan batter and deep-fried until the batter is golden and puffed around the whole chilli. The evening snack of Dharwad and Hubli, sold at tea stalls from 4pm onwards alongside a cup of strong filter coffee. The long, mildly-hot Byadagi chilli stays intact inside the crispy shell, releasing its smoky heat when bitten.
Cuisines
Kolhapuri
North Karnataka
Maharashtrian
Best for
Snacks
Breakfast
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 6 | large green chilies (preferably Bhavnagari or similar) |
| 1 cup | gram flour (besan) |
| 1 teaspoon | red chili powder |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | carom seeds (ajwain) |
| 1 teaspoon | cumin seeds |
| 1/4 teaspoon | asafoetida (hing) |
| 1 teaspoon | salt |
| 1/2 teaspoon | baking soda |
| 1 cup | water |
| 2 cups | oil for deep frying |
Instructions
- 1 Wash and pat dry the green chilies. Slit them lengthwise and remove the seeds if you prefer less heat.
- 2 In a mixing bowl, combine gram flour, red chili powder, turmeric powder, carom seeds, cumin seeds, asafoetida, salt, and baking soda.
- 3 Gradually add water to the dry ingredients, stirring continuously to form a smooth, thick batter.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Dip each chili into the batter, ensuring it is well-coated.
- 6 Carefully place the coated chilies in the hot oil and fry until golden brown and crispy, turning occasionally.
- 7 Remove the fried chilies with a slotted spoon and drain on paper towels to remove excess oil.
- 8 Serve hot with chutney or ketchup.
Tips
For an authentic flavor, use Bhavnagari chilies and adjust the spice level by removing seeds as needed.