Crispy Gujarati Mirchi Bhajiya in 6 Easy Steps: A Perfect Monsoon Snack

Gujarati cuisine is vibrant and diverse. It's rich in flavours and is renowned for its balance of sweet, sour, and spicy tastes. The cuisine often features a variety of spices such as cumin, coriander, mustard seeds, hing, and turmeric, with a use of jaggery to add a subtle sweetness to many dishes. The state's culinary culture emphasises vegetarianism, featuring many meals made from lentils, vegetables, and grains. This balanced combination of flavours results in delicious food with a soothing and pleasant taste.

 Mirchi Bhajiya, also known as chilli fritters or mirchi pakora, is a popular street food snack in Gujarat, particularly during the monsoon season. These crispy, spicy delights are made by dipping big green chillies into a spicy gram flour batter and deep-frying them till golden brown. Mirchi Bhajiya's warmth and spice make it ideal for snacking during monsoons. Served with tamarind or mint chutney for a nice flavour. To make the perfect Mirchi Bhajiya, ensure the batter is thick enough to coat the chillies evenly. You can also add a twist to your pakoras by adding mashed potatoes inside the chillies. Here is a simple yet yummy recipe for making these mirchi bhajiyas. 

10 large green chillies (banana peppers)

1 cup gram flour (besan)

1/4 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1/2 teaspoon cumin seeds

A pinch of asafoetida (hing)

Salt to taste

Water as needed

Oil for deep frying

 1. Prepare The Chillies

Step one is to just slit the green chillies lengthwise and remove the seeds patiently to reduce the heat. If you prefer a spicy taste, don’t remove the seeds. For adding extra flavour, boil potatoes and mash them. Add desired spices and grated coconut, and mix well. Stuff the chillies with the mixture. This stuffing not only balances the spiciness of the chillies but also adds a creamy texture that complements the crispiness of the batter.

2. Prepare The Batter

Now, take a bowl and add gram flour (besan), turmeric powder, red chilli powder, cumin seeds, hing, and salt. Mix the dry ingredients thoroughly to ensure the spices are evenly distributed. Gradually add water while stirring continuously to form a thick, smooth batter. The batter should be thick enough to coat the chillies without dripping too much. Adjust the consistency by adding more gram flour or water as needed.

Also Read- Monsoon Cravings: 5 Gujarati Snacks To Relish During The Season

3. Heat The Oil

In a deep pan or kadhai, heat oil. Drop-test the batter to check the oil is well heated. The oil should not be too hot as it can burn the bhajiyas. Always maintain a medium temperature when frying bhajiyas.

4. Coat The Chillies

Now, dip each slit-stuffed green chilli into the batter, ensuring it is well coated. The batter should stick to the chillies and cover them completely. Always shake off any excess batter. The even coating helps the chillies fry uniformly and achieve a crispy texture.

5. Fry the Bhajiyas

Once the oil is medium heated and the chillies are coated, carefully drop the coated chillies into the hot oil. Fry them in batches to avoid overcrowding the pan. Fry upside down to ensure they are golden brown and crispy.

6. Serve

Once they are cooked properly, remove the fried Mirchi Bhajiyas and place them on a napkin to absorb excess oil. Serve hot with tamarind chutney or mint chutney for a tangy and refreshing contrast. Immediately serve them to avoid the sogginess. Your perfect monsoon bhajiyas are ready. Pair with mint chutney, a cup of tea, and enjoy!