Bharleli Mirchi/Stuffed Mirchi/Stuffed Banana Pepper

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Bharli Mirchi is again of the popular Maharashtrian Style Stuffed Green Chillies deep fried using the besan batter.
My mom used to make all type of bajjis at home like onion , potato and many more but among all,this exceptional bharleli mirchi
is my favorite as the tangy, spicy stuffed mirchi can be eaten with dal-rice (varan-bhaat) or roti.
In this recipe, I have used roasted peanut powder and red chilli powder as the stuffing.
Since I do not get the small mirchi here, I chose to make use of the banana pepper and since the flavor of banana pepper is not too hot , it served as perfect side dish with dal rice for kids too 🙂
So the first experiment with banana pepper turned out to be good light side dish for my family.

Do try this recipe , its very simple and easy to cook . For detail do watch you tube video.
If you like the recipe please leave your valuable feedback and also subscribe to my channel for more such yummy recipes.

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 4


For stuffing

3 big size Mirchi
1/2 cup roasted n coarsely powdered peanut
1/2 cup finely chopped coriander
1 tbsp minced garlic
1 tsp Red Chilli Powder
1 tsp salt

For the outer covering

3/4 cup besan (Bengal gram flour)
1/2 tsp of red chilli powder
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
salt to taste
oil for cooking

Directions || How to make mirchi stuffing

In a mixing bowl, add powdered peanuts,chopped coriander,chilli powder,garlic and salt and mix well.

Keep the masala aside.

Now make one vertical cuts in each mirchi from the top towards the stem but do not cut through and through.

The mirchi must stay intact.

Stuff each mirchi with a pinch of salt and good amount of the masala.

Direction || to prepare the outer covering

Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.

Dip each stuffed mirchi into the batter and allow it to coat the mixture well .

Make sure the batter is thick and evenly coated around the mirchi.

Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.


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