Low Fat Mirchi Bhajiya

  • Author: Kavitha
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 12-16 mirchi bhajiya 1x


Cut the fat from the traditional mirchi bhajiya (milagai bajji) and make a healthier, delicious version of the ever popular Indian delicacy!



For the Filling

  • 1/2 cup cooked & mashed Potatoes
  • 1/2 cup Oatmeal (either grind yourself or use instant oatmeal)
  • 1/4 cup Cilantro / Coriander leaves
  • 1 clove Garlic
  • 1 teaspoon Salt (adjust to your taste)
  • 1/2 teaspoon Haldi (turmeric powder)
  • 1/2 teaspoon Asefetida (hing)
  • 1/2 of a Lemon
  • 1 teaspoon Oil

For the Batter

  • 1 cup Besan (Chickpea or Gram Flour)
  • 1 Tablespoon Rice flour or cornflour (optional – makes the bhajiyas crispy)
  • 1/2 teaspoon Salt (adjust to your taste)
  • 1/2 teaspoon Asafetida (hing)
  • 1/2 teaspoon Haldi (turmeric powder)
  • a pinch of Baking Soda
  • 1 teaspoon Chilli powder (skip if you want less spicy)
  • Water – enough to make a thick cake like batter


  • 1012 fresh Jalapeno peppers (Bhavnagari mirch) – washed & dried
  • Steamer / Cooker
  • 12 Tablespoons Vegetable Oil (preferably Rice Bran Oil)


  • You can make the stuffing even healthier by eliminating potatoes & adding cooked sprouts or quinoa instead. If you’re not into Oats, you can make an all potato filling too. Just use what you have on hand!


Filling – You can make this 24 hours ahead of time

  1. Cook the potatoes and mash them well. Grind oats to a fine powder. In a mixer, add garlic & coriander / cilantro and grind to a coarse paste. Else, chop them finely to release their juices.
  2. Heat oil on a pan and add the garlic-cilantro mixture.
  3. Add potatoes, oatmeal and other ingredients together. Mix well.
  4. Taste and adjust for seasoning. Set aside until use.

Preparing Jalapeno – 2 ways (can be done 24 hours before)

  1. Option 1 – Cut the jalapeno in half completely. You will have 2 halves. Remove seeds and fill with a little bit of prepared stuffing all over the halves.
  2. Option 2 – Start from the top and cut the jalapeno til the bottom on 2 opposite sides. But do not cut all the way through – just 3/4th. Remove the seeds and stuff the filling as much as you want. Then close the slit to form a whole jalapeno
  3. You can do either of the two, depending on which is easier for you.


  1. Mix together all the dry ingredients. Slowly start adding water and mixing. Keep mixing till you have a thick, cake- like batter. Taste and adjust for seasoning as you like.

Final steps

  1. Dip lightly in the batter and place on a steamer. You can dip both sides or even just one side. Steam for 7-12 minutes or until the batter is cooked. Let it cool for a minute & remove on a plate. Because the peppers are not deep fried after dipping in loose batter, the batter will spread out while steaming. As soon as they are steamed, you can cut off the excess batter.
  2. Meanwhile, heat 1 tbsp oil on a pan and add the steamed bhajiyas. Fry on each side for 2-3 minutes.
  3. Remove on a tissue paper. Serve hot with condiment of your choice.


  1. You can dip them in the batter and deep fry if you want a quicker and easier way. But that loses its healthy quality
  2. If using a steamer, line it with banana leaf or anything else. The batter will stick to the steamer otherwise.
  3. It wont look exactly like traditional mirchi bhajiya. This is a little more rustic and homey.