Deep Fried Chiles Filled with Chickpea Flour (Mirchi Bhajji)
Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 11–17 long green peppers
- 1½ cup (360 g ) gram flour (besan)
- 1 tbsp rice flour
- 6–7 Indian green chiles , finely chopped
- 1 tbsp coriander leaves finely chopped
- 2 tbsp hot oil
- Salt to taste
- Oil to deep fry
Directions
Slit 5–10 of the peppers, preferably the longest and fattest.
Mix salt and gram flour. Stuff the slit peppers with this mixture, and keep aside for 15–20 minutes.
Heat oil in a pan over medium heat.
Mix all other dry ingredients. Dip each green pepper into this mixture gently to coat it.
Deep fry in heated oil until golden brown.
Drain on kitchen paper to remove excess oil.
Serve hot with chutney or ketchup.