Bhavnagri Mirchi ke Bhajiye are batter fried fritters made with special green chillies which are famous as Bhavnagri Mirchi. They are stuffed with a typical Gujarati Farsaan.
In our A to Z Series, we move on to the alphabet B and for today I have Bhavnagri Mirchi ke Bhajiye. Bhavnagar is a city in the Saurashtra region of Gujarat and is very famous for Ganthia and these chillies. The chillies are also called Picador Marcha.
These are slightly large and plump chillies which are ideal for stuffing.
It was during our September Mega Marathon that I made a Bahubali Pakora Platter. It was a massive platter with a variety of Pakoras. The Bhavnagri Mirchi ke Bhajiye are a part of that platter. Well, you shall definitely see some more pakodas coming up in my future posts since they were a part if that platter and I am posting recipes from my thalis for this series.
The stuffing for this bhajiya is made with the ganthias that are popular in Bhavnagar. They are given a quick blitz in the mixer and then seasoned with spices. After stuffing they are batter fried to a crisp golden. These are slightly sweet and slightly tangy, both the flavours are very well balanced.
These stuffed chillies are also added to a typical Rajkot style Undhiyu which is served with Chapadi. Chapadi is a cousin of Baati and you can read more on this here. But for today we have crisp golden Bhavnagri Mirchi ke Bhajiye.
Bhavnagri Mirch ke Bhajiye
10 Bhavnagri mirch
1 cup ganthia / sev
1/2 tsp sugar powder
1/4 tsp red chilly powder
1/2 tsp garam masala
1/4 tsp sesame seeds
Salt to taste
1 cup besan
Pinch cooking soda
Salt to taste
Wash the chillies, make a slit and remove the seeds.
Wash again, pat dry with a kitchen towel.
Pulse the ganthia .
Add all ingredients to this mix.
Check for spices and fill the chillies and keep them aside.
Add salt and cooking soda to the sieved chickpea flour.
Gradually add water and make a batter resembling dosa batter.
Frying the Bhajiyas
Dip the prepared Bhavnagri stuffed chilly in the batter and drop in oil.
Repeat the process for the rest of the chillies.
Flip in between, fry till they are crisp and golden.
Fry in batches.