Mirchi Bhujiya

Mirchi Bhujiya is another speciality of Dharwad. For all the Dharwaadis out there, if you just say Mirchi bhajji from LEA canteen – the look on their faces is priceless! Well we have been very fortunate in our family because my daddy and mummy are EXPERTS at this. For Ruhika’s first birthday we had about 60 adults at the party and we catered yummy bhujiya’s for every one! As expected – that was an instant hit.


long green chillies that are not too spicy, cumin powder, salt, asapotida(hing), turmeric powder, besan (gram) flour, soda (sodium bi carbonate), veg oil.


  • Take about 12 chillies.  
  • Make longitudinal slit in the chillies.
  • Mix jeera powder, hing and salt and stuff the mixture in the slits and keep aside.
  • Take 2 cups besan flour.
  • Add little cumin powder, salt, turmeric powder and 1 spoon baking soda to it.
  • Mix and add water to make the batter – it should not be very thick or thin and have the consistency of idli batter.
  • Keep oil for heating in a kadai, on low fire.
  • Dip the stuffed chilli in the besan batter to cover it completely and fry in hot oil on low fire till golden brown.

Typically Served With:

Serve hot with tomato sauce or coconut chutney or tamarind chutney or without any chutney with girmitt.

One Response

  1. hello,
    IM MS RENI PAREKH from mumbai i love lingayat food can anybody pls post recipes of yello and white avallaki its poha of north kannada styled and even brinjal with gravy recipe.will wait for reply,

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