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Deep Fried Chiles Filled with Chickpea Flour (Mirchi Bhajji)

Name: Deep Fried Chiles Filled with Chickpea Flour (Mirchi Bhajji)
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 11–17 long green peppers; 1½ cup (360 g) gram flour (besan); 1 tbsp rice flour; 6–7 Indian green chiles, finely chopped; 1 tbsp coriander leaves finely chopped; 2 tbsp hot oil; Salt to taste; Oil to deep fry

Mirchi bhajji are fried stuffed peppers.

From Wikibooks CookbookNo reviews yet· 0 comments30 minEasy0 made it

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If you eat

serving

337kcal · 17% of your day

Protein: 16 g · 13% of 120 g
Carbs: 50 g · 23% of 220 g
Fat: 9 g · 14% of 65 g

9 g
Fibre: 7 g
Sugar: 39 mg
Sodium: 345 g
Serving size

Calculated from all 6 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 6 servings of about 347 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

11–17 long green peppers
1½ cup (360 g) gram flour (besan)
1 tbsp rice flour
6–7 Indian green chiles, finely chopped
1 tbsp coriander leaves finely chopped
2 tbsp hot oil
Salt to taste
Oil to deep fry

Ingredients for 6 servings (2.1 kg) · the original recipe

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Method

1
Slit 5–10 of the peppers, preferably the longest and fattest.
2
Mix salt and gram flour. Stuff the slit peppers with this mixture, and keep aside for 15–20 minutes.
3
Heat oil in a pan over medium heat.
Stovetop
4
Mix all other dry ingredients. Dip each green pepper into this mixture gently to coat it.
5
Deep fry in heated oil until golden brown.
Stovetop
6
Drain on kitchen paper to remove excess oil.
7
Serve hot with chutney or ketchup.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.