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Bhavnagri Mirch

4.30 from 4 votes

Bhavnagri mirchi are stuffed with gram flour and dry masalas. It is also known as Bharva Mirchis. Its very famous in Gujarat, Maharashtra and Rajasthan. This Mirchi is not at all bitter or teekhi in taste,these are mild and tangy!The flavor of roasted gram flour is really different as it gives a crunch in every bite and the most important is that they are not deep fried. You can have this Mirchi with Paranthas as well it goes specially with Arhar ki daal and Rice...mmmm, my mouth has started watering 🙂 When i have cooked these Mirchis ,my daughter has started eating any kind of pulses now,because with rice and daal combo it adds a taste in your food. In India we Indians are really crazy for condiments whether its a Dhaniya pudina chutney, Aam ka achar or some onions with lemon means we always look for some tanginess and spice in our daily meals, so this mirchi is definitely going to add colors in your food!
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Served AsDinner
Servings 5


  • Mirchi - 200 grams wash these mirchi ,dry them with a cloth and make a slit in the center and if you want you can de-seed it ,but i haven't done thatI have made with seeds.
  • Fennel powder - 2 tsp you can take moti saunf i.e fennel seeds and grind them
  • Cumin Seeds - 1 tsp
  • Coriander powder - 2 tsp
  • Dry mango powder - 2 tsp
  • Red chili powder - 1 tsp
  • Salt
  • Asafoetida - 1 1/2 pinch
  • gm flour besan-1/2 cup
  • Lemon juice - 2 tsp
  • Turmeric powder - 1 tsp
  • Oil 4 to 5 tbsp


  • Take a pan add 2 tbsp oil ,heat it up.Add cumin seeds and asafoetida and let it crackle. Once the cumin seeds is roasted add turmeric powder and gram flour in it.(keep it on medium flame now)
  • Roast and stir till the gram flour starts changing its color. Stir continuously to avoid burning of gram flour. Now add fennel powder,salt,coriander powder,red chili powder,dry mango powder and turn off the flame.
  • Now add lemon juice and mix it well. Let the masala cool down. Now take the mirchi and stuff them with masala.
  • Take a pan add 2 tsp oil and place the chilies in the pan . Cover and allow them to cook for 3 to 4 minutes on a low flame. Check the chilies after 4 minutes and flip them.
  • After turning them ,again cover the pan and cook for another 3 minutes. Your Bhavnagri Mirchi are ready to enjoy!
Tags chili

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4.30 from 4 votes

Neha Paliwal
Neha Paliwal

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