How to make Bharwan Mirch Fry -

Bhavnagri chillies stuffed with a flavourful dried coconut mixture and shallow fried.This Green chili fry or masala mirch is a quick fix recipe or can say an instant side dish. As it is low in fat so can be easily packed in lunch boxes and it easily stays good for 2-3 days at room temperature

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bhavnagri green chillies (भावनगरी हरी मिर्च), Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Bharwan Mirch Fry checkout Chilli Hoppers, Bhujiya Mirch ke Pakode, Rajasthani Mirchi Pakora - SK Khazana. You can also find more Snacks and Starters recipes like Fruit Bar Cheese and Olive Sandwich Bread Vada Paneer Di Soti Boti

Bharwan Mirch Fry

Bharwan Mirch Fry Recipe Card


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 : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bharwan Mirch Fry Recipe

  • Bhavnagri green chillies 12

  • Oil ½ teaspoon

  • Dried coconut ( khopra) ¾ cup

  • Roasted peanuts 4 tablespoons

  • Garlic ¼ teaspoon

  • Cumin powder 1½ teaspoons

  • Sesame seeds (til) 3 teaspoons

  • Carom seeds (ajwain) ½ teaspoon

  • Black pepper powder ¼ teaspoon

  • Dried mango powder 1½ teaspoons

  • Salt to taste

  • Fresh coriander leaves 2 tablespoons


Step 1

Heat oil in a non-stick pan. Add coconut and roast till lightly browned.

Step 2

crush peanuts in a mortar and pestle and add to the pan. Mix and roast further.

Step 3

Slit chillies horizontally without cutting through and remove the seeds. Reserve some of the seeds in a bowl.

Step 4

Add garlic to the pan. Mix and roast further.

Step 5

Add cumin powder, sesame seeds, carom seeds, pepper powder, dried mango powder and salt to the pan and mix well. Roast on low heat for half a minute. Switch off the heat and add chopped coriander. Mix well.

Step 6

Transfer the mixture into the bowl which had the reserved chilli seeds. Mix well

Step 7

Heat oil in a non-stick pan.

Step 8

Fill the chillies with the coconut mixture. Place in the pan and shallow-fry in hot oil till golden. Drain on an absorbent paper.

Step 9

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 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.