STUFFED BHAJJI CHILI / BHARWAN MIRCHI
Flavor-packed bhajji-style green chilies stuffed with roasted peanut masala and pan-fried for a fiery, satisfying treat!
Equipment
- 1 Wide Bottom Pan
- 1 Blender
- 1 Spatula
Ingredients
- 15 Nos Large Bhajji variety green chilies
- 2 Nos Large onion, finely chopped
- 1/2 Cup Roasted peanuts, coarsely ground
- 4 Tbsp Besan (gram flour)
- Salt to taste
- 4.5 Tbsp oil (for roasting & shallow frying)
- 3 Nos Mor Molaga / Curd chili Coarsely Powdered
- 1.5 Tsp Chaat Masala
- 1 Tsp Garam Masala
Instructions
1.Prepare the Stuffing
- Heat 1 tbsp oil in a pan on medium heat. Add the finely chopped onions and roast gently until golden brown and caramelized.
- Add the coarsely ground roasted peanuts, besan, salt, and mor molaga (curd chili). Mix well.
- Sprinkle in the garam masala and chaat masala. Stir everything together and cook for another minute until the mixture comes together. Turn off the heat and let it cool.
2.Stuff the Chilies
- Wash and dry the bhajji chilies. Make a lengthwise slit in each chili carefully, keeping it intact. Remove the excess seeds.
- ill each chili with the prepared stuffing, pressing it gently but firmly.
3.Shallow Fry the Chilies
- Heat the remaining oil in a pan on medium heat.
- Place the stuffed chilies carefully in the pan and shallow fry on each side until the chilies are blistered and turns slightly crisp.
- Remove and drain on paper towels.
- Serve Hot with Mint or Coriander Chutney and some hot Masala Chai.
Notes
Serving Suggestions
You can also Serve these stuffed bhajji chilies hot with mint chutney or tamarind sauce for a perfect balance of flavors. Pair with a hot cup of chai for the ultimate Indian snack experience!Tips & Variations
- Adjust the mor molaga quantity to control the heat level. Don't skip this for the ultimate twist.
- Adjust salt as there is salt in mor molaga and also chaat masala.
- For extra crunch, add some finely chopped coriander or curry leaves to the stuffing.
- You can add a squeeze of lemon juice to the stuffing for a tangy twist in case you don't have chaat masala.
- Use fresh roasted peanuts or substitute with cashews for a different nutty flavor.