Craving a snack with a serious kick? Let me introduce you to my absolute favorite fiery treat: Hari Mirch Bhaji. Imagine this: crisp, blistered jalapeños, deep-fried to golden perfection, bursting with a savory, aromatic spice paste. It’s the kind of appetizer that wakes up your taste buds and gets the conversation started. While some say spicy foods help cool you down, I make these for one simple reason—they are addictively delicious! Get ready to fall in love with the ultimate spicy crunch.
Ingredients
• 12 fresh jalapeño chilies, approx. 10 oz / 280g
• 0.5 tsp ground mustard
• 0.5 tsp turmeric powder
• 0.25 tsp salt
• 0.25 tsp ground cumin
• 0.25 tsp garam masala
• 1 tbsp chickpea flour, 0.25 oz / 7g
• 1 tbsp plain yogurt, 0.5 oz / 15g
• 1 cup ghee or vegetable oil for frying, 7 oz / 200g
Instructions
1. Prep the Chilies: Wash and thoroughly pat the jalapeños dry. Using a paring knife, make a slit down the length of each chili, being careful not to cut all the way through. Gently scrape out the seeds and white membrane, then rinse and pat dry again.
2. Make the Spice Paste: In a small bowl, mix together the ground mustard, turmeric, salt, cumin, garam masala, chickpea flour, and yogurt. Stir until it forms a thick, spreadable paste. Carefully stuff this mixture into the cavity of each chili.
3. Fry to Perfection: Heat ghee or vegetable oil in a deep pan over medium-high heat to 360°F / 180°C. Working in batches, carefully fry the stuffed chilies for 2-3 minutes, turning occasionally, until the skin is blistered and golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate. Serve hot!
Nutritional Information
• (per 2 chilies)
• Calories: 95 kcal
• Carbohydrates: 2 g
• Protein: 1 g
• Fat: 9 g
Pro Tips
• Glove Up: Chili oils can burn your skin and eyes. Always wear gloves when handling and deseeding jalapeños to avoid the dreaded chili burn.
• Bone-Dry is Best: Water and hot oil are a dangerous mix! Pat your chilies completely dry, inside and out, before stuffing and frying to prevent hazardous splattering.
• Perfect Paste Consistency: Your spice filling should be a thick paste, not runny. If it’s too loose, add a pinch more chickpea flour; if too dry, add a drop of water. This helps the filling stay put during frying.
• Control the Spice: For a milder bhaji, make sure to remove all seeds and the white inner membrane. For an extra fiery kick, leave a few of those seeds in!
• Easy Vegan Swap: To make this recipe vegan, simply swap the dairy yogurt for a tablespoon of lemon juice or a little water to bind the spices. Be sure to use vegetable oil instead of ghee.
