Batter-fried peppers


Preparation info

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Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

If your taste buds ever crave a change from Onion Bhajiyas try these sweet peppers, Mirchi Bhaje, which are cut into rings, dipped in a spiced batter and deep-fried until crisp and brown. They make a wonderful snack, a delicious appetizer or a tasty canape piled high to serve with drinks.


  • 1 green (bell) pepper
  • 1 red (bell) pepper
  • 1 yellow (bell) pepper
  • 200 g/7 oz/ cups gram flour (besan)
  • a pinch of bicarbonate of soda (baking soda)
  • 5 ml/1 tsp fennel seeds
  • 5 ml/1 tsp cumin seeds
  • 5 ml/1 tsp coriander seeds, lightly crushed
  • 2.5 ml/½ tsp ground turmeric
  • 3.75 ml/¾ tsp salt, or to taste
  • 1–3 fresh green chillies, finely chopped (deseeded if preferred)
  • sunflower oil or light olive oil, for deep-frying


    1. Wash the peppers, pat dry with kitchen paper and then cut them widthways into 5mm/¼in-wide rings. Remove and discard the seeds and the bitter white membrane. Set aside.

    2. Sift the gram flour into a large mixing bowl, lifting the sieve (strainer) up high.

    3. Add all the remaining ingredients except the oil. Mix well and gradually add 200 ml/7fl oz/¾ cup water. Stir thoroughly to make a thick batter.

    4. Heat the oil in a pan suitable for deepfrying over a medium heat until it reaches 180°C/350°F on a thermometer, to measure the temperature without a thermometer, drop about 1.5ml/1 tsp of the batter into the hot oil. If it floats up to the surface immediately without turning brown, then the oil is at the right temperature.

    5. Ensure the pepper rings are well coated with the spiced batter, then add them one by one to the hot oil without overcrowding the pan, as this will result in soggy rings.

    6. Fry until they are crisp and golden brown. Drain on kitchen paper and repeat with the remaining pepper rings.

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