A sizzling delicious treat for those who enjoy the spice and tanginess of Bhavnagari chillies. Stuffed with mashed potatoes, garnished with fresh herbs and served alongside some delicious chutney and piping hot tea, this treat is perfect for a rainy day.

Serves 4

For the Stuffing

Boiled Potatoes                                   200 g
Refined Oil                                            25 ml
Mustard Seeds                                         5 g
Cumin Seeds                                            5 g
Coriander Seeds                                       5 g
Turmeric                                                    5 g
Chopped Green Chilli                            10 g
Chopped Coriander Leaves                  10 g
Chopped Onion                                      50 g

For the Pakoda

Bhavnagari Mirchi                              400 g

For the Batter

Besan (Gram Flour)                             200 g
Cooking Soda                                           5 g
Salt                                                           10g
Ajwain                                                       5 g
Turmeric                                                   5 g
Refined Oil to Fry



  • Start with making the mirchi pakoda filling. Crackle the mustard, jeera and coriander seeds in medium hot oil.
  • Add the chopped onion and chilli with turmeric and sauté.
  • Add the roughly mashed boiled potatoes and season. Add the chopped coriander in the end and mix.
  • Make a semi thick smooth batter of besan, soda, salt, turmeric, ajwain and water.
  • Slit the Bhavnagari chilli and stuff with the potato mix. Dip in batter and deep fry in medium hot oil till golden brown.
  • Drain excess oil on kitchen absorbant paper and serve hot along with mint or tamarind
  • Recommended beverage to be served along is Indian elaichi chai.