If you’re anything like me and love a snack that bites back, you have to try this Hari Mirch Bhaji. There is something so satisfying about the crunch of deep-fried jalapeños stuffed with savory spices. It might sound crazy, but these spicy stuffed chilies are actually known to help cool the body down in hot weather—though I mostly just eat them because they taste incredible! It’s the perfect appetite stimulator to wake up your palate before a meal.
Ingredients
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12 fresh jalapeño chilies (approx. 10 oz / 280g)
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0.5 tsp ground mustard
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0.5 tsp turmeric powder
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0.25 tsp salt
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0.25 tsp ground cumin
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0.25 tsp garam masala
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1 tbsp chickpea flour (0.25 oz / 7g)
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1 tbsp plain yogurt (0.5 oz / 15g)
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1 cup ghee or vegetable oil (7 oz / 200g)
Instructions
- Wash the chilies thoroughly and pat them completely dry to prevent oil splatter. With a sharp paring knife, make a vertical cut from the top to the bottom of each chili, cutting only halfway through the flesh. Carefully pry out the seeds and white membrane, then rinse the cavity under running water and pat dry again.
- In a small bowl, combine the 0.5 tsp ground mustard, 0.5 tsp turmeric, 0.25 tsp salt, 0.25 tsp ground cumin, 0.25 tsp garam masala, 1 tbsp (0.25 oz / 7g) chickpea flour, and about 1 tbsp (0.5 oz / 15g) plain yogurt to form a thick paste. Mix well, then spread the paste evenly into the hollow cavity of each chili.
- Heat 1 cup (7 oz / 200g) of ghee or vegetable oil in a 1-quart (1 liter) saucepan over high heat until it reaches 360°F (180°C) on a deep-frying thermometer. Fry the chilies in batches of 4 for roughly 2–3 minutes, or until the skin blisters and turns a golden brown. Remove with a slotted spoon and drain on paper towels.
Nutritional Information (Per Serving – 2 Chilies)
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Calories: 95 kcal
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Carbohydrates: 2 g
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Protein: 1 g
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Fat: 9 g
Pro Tips for Perfect Results
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Dry Completely Before Frying: Moisture is the enemy of deep-frying. Ensure your washed chilies are 100% dry inside and out before stuffing. Even a drop of water can cause the hot oil (360°F / 180°C) to splatter dangerously.
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Wear Gloves: When removing the seeds and membranes from hot peppers like jalapeños or serranos, the oils can linger on your skin. Wear latex or nitrile gloves to prevent burning your fingers or accidentally touching your eyes later.
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Check the Paste Consistency: The stuffing mixture should be a thick, tacky paste, not runny. If the yogurt makes it too loose, add a pinch more chickpea flour (besan). If it’s too dry, add a few drops of water. This ensures the spices stay inside the chili during frying.
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Manage the Heat Level: If you prefer a milder snack, be meticulous about removing the white inner membrane (pith) along with the seeds, as this is where the majority of the capsaicin resides. For a hotter kick, leave a few seeds in.
Frequently Asked Questions (FAQ)
Which type of chili is best for Hari Mirch Bhaji? For this recipe, fresh green jalapeños or conical Fresno chilies work best because they are thick-walled and large enough to stuff easily (about 2.5 inches long). If you can’t find them, mild banana peppers or Anaheim peppers are good alternatives, though they will change the heat profile. Avoid very small chilies like Serranos unless you want extreme heat.
How can I make this stuffed chili recipe vegan? The traditional recipe uses a small amount of plain yogurt to bind the spice paste. To make this vegan, simply replace the 1 tablespoon of yogurt with a tablespoon of lemon juice or just enough water to create a thick paste. Ensure you fry them in vegetable oil rather than ghee.
Why did my chilies get soggy after frying? Soggy chilies usually happen if the oil temperature is too low. If the oil is below 360°F (180°C), the peppers will absorb excess grease rather than blistering and crisping up. Always use a deep-frying thermometer to monitor the heat between batches.
Can I air fry these stuffed green chilies instead? Yes, for a lighter version, you can air fry the stuffed chilies. Brush them generously with oil and cook at 375°F (190°C) for about 8-10 minutes until the skins blister and brown. However, deep-frying yields the most authentic, traditional texture.
Ready to spice up your kitchen routine? This Hari Mirch Bhaji is a fantastic way to experience the bold, vibrant flavors of Vedic cuisine right at home. Whether you serve them as a fiery appetizer to impress your guests or enjoy them as a personal treat to kickstart your digestion, these stuffed chilies are truly unforgettable. Don’t be intimidated by the heat—just grab some fresh jalapeños and give this recipe a try. The perfect combination of crisp, blistered skin and savory, aromatic spices is worth every single bite!
