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Plump, thick-walled, and medium-hot, Bullet Chilli — known as Hari Mirch in Hindi — is a popular Indian chilli variety prized for its substantial size, firm flesh, and balanced heat. Unlike the thin-skinned bird eye or Thai chilli, bullet chillies are meaty enough to be stuffed, fried whole, or used in pickles and chutneys where a bold chilli presence is needed without extreme heat. Browse our full range in Spices & Flavour Boosters or explore all our fresh produce in Fresh Foods.
For classic Mirchi Bajji (stuffed chilli fritters), slit bullet chillies lengthwise, stuff with a spiced potato or chutney filling, dip in chickpea batter, and deep-fry until golden — a beloved South Indian street food. Use whole in tempering (tadka) for a bold chilli presence in dal and sambar, chop into curries and sabzis, or pickle in lemon juice and salt for a tangy Hari Mirch Achaar.
Store in a sealed bag or airtight container in the refrigerator — they keep well for 1–2 weeks. For longer storage, freeze whole and use directly from frozen in cooking. Wash hands after handling and avoid touching eyes.
Q: How hot are bullet chillies compared to regular green chillies?
A: Bullet chillies are medium-hot — hotter than standard green chillies but significantly milder than bird eye or Thai chillies. They provide a bold, satisfying heat that is well-suited to stuffed dishes and pickles.
Q: Can I use bullet chillies for Mirchi Bajji?
A: Yes — bullet chillies are the ideal variety for Mirchi Bajji due to their thick walls and substantial size. They hold their shape during frying and provide the perfect balance of heat and flesh for stuffing.
Q: How do I reduce the heat of bullet chillies?
A: Remove the seeds and white membrane inside before cooking — this significantly reduces the heat while retaining the chilli flavour. Soaking in cold water for 10 minutes also helps reduce pungency.
