Hari mirch bhaji — deep-fried stuffed hot green chilies — is pure street-food drama: jalapeños packed with a spiced yogurt-chickpea paste and fried until blistered and glossy.
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 (2.5 ml) ground mustard
• 0.5 tsp (2.5 ml) turmeric powder
• 0.25 tsp (1.3 ml) salt
• 0.25 tsp (1.3 ml) ground cumin
• 0.25 tsp (1.3 ml) garam masala
• 1 tbsp chickpea flour, 0.25 oz / 7g
• 1 tbsp plain yogurt, 0.5 oz / 15g
• 1 cup (240 ml) 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.
FAQ
Q: Can I make this Hari Mirch Bhaji recipe vegan
A: Absolutely. To make this recipe vegan, use vegetable oil instead of ghee for frying. For the filling, simply replace the dairy yogurt with one tablespoon of lemon juice or a little water to bind the spice paste.
Q: Is this spicy jalapeño bhaji recipe gluten-free
A: Yes, this recipe is naturally gluten-free. The filling is bound with chickpea flour (besan), which contains no gluten, making it a perfect snack for those with gluten sensitivities.
Q: How should I store and reheat leftover bhaji
A: These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to two days. To restore their crispiness, we recommend reheating them in an air fryer or a hot oven for a few minutes until warm and crisp.
Q: Can I make these stuffed jalapeños in an air fryer
A: Yes, for a lower-fat version you can use an air fryer. Lightly spray the stuffed chilies with oil and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway through, until they are golden and blistered. The texture will be slightly different from deep-frying but still delicious.
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Hari Mirch Bhaji (Deep-Fried Stuffed Hot Green Chilies)
Ingredients
Method
- 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.
- 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.
- 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!
