2:08 Minutes
Recipes
4 Servings
Spicy Mirchi Bhajiya is a classic Indian street snack made with large green chillies stuffed with a tangy, spiced potato masala, dipped in a thick besan batter, and deep-fried until golden and crispy. Using King's Oil helps achieve a crunchy texture while keeping the bhajiyas light and perfectly cooked.
This recipe stands out for its perfect balance of heat and flavour. The stuffed chillies combined with a well-seasoned batter create a crispy and spicy snack, while King’s Oil ensures even frying and a non-greasy finish.
Mirchi Bhajiya delivers a spicy, savoury, and slightly tangy taste with a crispy outer layer and soft, flavourful filling. Deep frying on medium heat helps cook the chillies evenly while maintaining a crunchy coating.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
In a mixing bowl, add boiled and mashed potatoes as the base of the filling.
Mix in freshly grated ginger, coriander powder, cumin powder, turmeric, and salt.
Add a little amchur (dried mango powder) or lemon juice for a tangy taste.
Mix all the ingredients thoroughly until well combined and aromatic.
Keep the mixture slightly coarse for better texture inside the bhajiya.
In a separate bowl, add besan (gram flour) as the base ingredient.
Mix in turmeric powder, red chilli powder, coriander powder, carom seeds (ajwain), and salt.
Gradually add water while whisking continuously to avoid lumps.
Prepare a smooth, thick batter that can coat the chillies evenly.
Let the batter rest for a few minutes to improve consistency and coating quality.
Wash and pat dry the green chillies properly before use.
Slit each chilli lengthwise without cutting it completely into two halves.
Remove the seeds carefully if you want to reduce the spiciness.
Fill each chilli generously with the prepared potato mixture.
Press gently to seal the filling inside and prevent it from falling out while frying.
Heat King’s Oil in a deep-frying pan over medium heat.
Check if the oil is ready by dropping a small amount of batter—it should rise slowly.
Dip each stuffed chilli into the batter, ensuring it is fully coated.
Carefully place the coated chillies into the hot oil without overcrowding the pan.
Fry in batches to maintain the oil temperature and ensure even cooking.
Fry the bhajiyas on medium heat to allow the batter to cook evenly.
Turn them occasionally to achieve uniform golden colour on all sides.
Continue frying until the outer layer becomes crisp and slightly puffed.
Avoid high heat as it may brown the outside too quickly while leaving the inside undercooked.
Remove once they turn golden brown and perfectly crispy.
Place the fried bhajiyas on absorbent paper to remove excess oil.
Serve immediately while they are hot and crispy for the best taste.
Pair with green chutney or tamarind chutney for added flavour.
You can also serve with fried green chillies and a sprinkle of chaat masala.
Enjoy with a cup of hot tea for a complete street-style snack experience.
King’s Oil is suitable for deep frying due to its ability to maintain stable temperatures and deliver crispy results without making the food too oily.
King’s Oil provides a neutral flavour and crisp texture, while oils like mustard oil add a pungent taste and ghee gives richness that may overpower the natural spice of mirchi bhajiya.
King’s Oil is a good option as it helps maintain consistent heat and gives a crunchy, non-greasy finish.
Remove the seeds from the chillies and use milder varieties of green chillies to reduce heat.
Yes, you can reuse the oil once or twice after straining, as long as it has not been overheated or burnt.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
