How to make Bhujiya Mirch ke Pakode -

Bhavnagri chillies stuffed with a mixture of bhujiya and processed cheese and batter fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bhavnagri green chillies (भावनगरी हरी मिर्च), Aloo bhujiya

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Bhujiya Mirch ke Pakode checkout Chilli Hoppers, Bharwan Mirch Fry. You can also find more Snacks and Starters recipes like Pepper Chicken, Italian Bread Pakora, Methi Pattagobhi Thalipeeth, Veggie Poha.

Bhujiya Mirch ke Pakode

Bhujiya Mirch ke Pakode Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bhujiya Mirch ke Pakode Recipe

  • Bhavnagri green chillies ½ cup

  • Aloo bhujiya slit and seeded 16-20

  • Gram flour (besan) 1 cup

  • Salt to taste

  • Turmeric powder a pinch

  • Processed cheese grated ½ cup

  • Oil for deep-frying

  • Soda bicarbonate a pinch

Method

Step 1

Put gram flour, salt and turmeric powder in a bowl and mix well. Add sufficient water and whisk to make a batter of coating consistency.

Step 2

Put aloo bhujiya and grated cheese in another bowl and mix well.

Step 3

Stuff Bhavnagri chillies with this bhujiya mixture.

Step 4

Heat sufficient oil in a kadai.

Step 5

Add soda bicarbonate to the batter and whisk well. Dip the stuffed chillies in the batter and deep-fry in the hot oil till golden. Drain on absorbent paper.

Step 6

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.