Bhavnagari Mirch ke Bhajiye

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.

Bhavnagari Mirch ke Bhajiye

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.

Bhavnagari Mirch ke Bhajiye

 

Bhavnagri Mirch ke Bhajiye

Ingredients

Chillies
10 Bhavnagri mirch

Stuffing
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

Batter
1 cup besan
Pinch cooking soda
Salt to taste

Method

Chillies
Wash the chillies, make a slit and remove the seeds.
Wash again, pat dry with a kitchen towel.

Stuffing
Pulse the ganthia .
Add all ingredients to this mix.
Check for spices and fill the chillies and keep them aside.

Batter
Add salt and cooking soda to the sieved chickpea flour.
Gradually add water and make a batter resembling dosa batter.

Frying the Bhajiyas
Heat oil.
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.
Serve hot.

 

Bhavnagri Mirch ke Bhajiye

Print Recipe
Bhavnagri Mirch ke Bhajiye
Bhavnagri Mirchi ke Bhajiye is a batter fried fritter made with special green chillies which are famous as Bhavnagri Mirchi. They are stuffed with a typical Gujarati Farsaan.
Course Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Ingredients
Course Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Ingredients
Instructions
Chillies
  1. Wash the chillies, make a slit and remove the seeds.
  2. Wash again, pat dry with a kitchen towel.
Stuffing
  1. Pulse the ganthia .
  2. Add all ingredients to this mix.
  3. Check for spices and fill the chillies and keep aside.
Batter
  1. Add salt and cooking soda to the sieved chickpea flour.
  2. Gradually add water and make a batter resembling dosa batter.
Frying the Bhajiyas
  1. Heat oil.
  2. Dip the prepared Bhavnagri stuffed chilly in the batter and drop in oil.
  3. Repeat the process for the rest of chillies.
  4. Flip in between, fry till they are crisp and golden.
  5. Fry in batches.
  6. Serve hot.
Recipe Notes

5 thoughts on “Bhavnagari Mirch ke Bhajiye”

  1. I love mirchi bajji and this is perfect. And loved that platter. I guess I am going to knock your door soon. Yummy and delicious!

  2. Wow, that is one. delicious assorted pakora platter!! Seriously, everything on the platter is delicious. I love mirchi ki bhajia and ganthia stuffing is really interesting. I can’t source those Bhannagari mirchi butt am going to make it with jalapeno peppers and sev.

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