Mirchi Bajji Recipe | Chilli Bajji | Mirapakaya Bajji

Mirchi Bajji Recipe | Chilli Bajji | Mirapakaya Bajji

Zesty, seasoned, crispy, and flavorful stuffed Mirchi Bajji. These delectable Chilli Bajji, also referred to as Mirapakaya Bajji in Andhra, are a popular street food known for their tangy and spicy goodness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Snack, Starters
Cuisine Indian
Servings 4
Calories 196 kcal

Ingredients
  

Main Ingredient

  • 200 grams green chillies (bajji mirchi) or 8 to 9 large green chillies, seeds removed

For Mirchi Bajji Batter

  • 1.5 cups gram flour (besan)
  • ¼ cup Rice Flour
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing)
  • ½ teaspoon carom seeds (ajwain)
  • ⅛ teaspoon baking soda or 2 to 3 pinches baking soda
  • salt as per taste
  • 1 cup water or add as required

Stuffing 1 (Before Frying)

  • 1.5 tablespoons cumin powder
  • 1 teaspoon salt or add as per taste
  • 2 tablespoons lemon juice or add as per taste

Stuffing 2 (After Frying)

  • ½ cup chopped onions or 1 medium-sized
  • 2 tablespoons chopped coriander leaves
  • ⅛ teaspoon red chilli powder or 2 to 3 pinches red chilli powder or cayenne pepper
  • ½ teaspoon chaat masala powder
  • 1 teaspoon lemon juice
  • ⅛ teaspoon salt or 2 to 3 pinches salt or add as required

Other Ingredient

  • oil as required – for deep frying oil as required – for deep frying

Instructions
 

Preparation

  • Rinse the large green chillies or 8 to 9 bajji mirchi very well in water. Then wipe dry each green chilli and keep aside.
  • With a small knife or a paring knife, slit one side of the green chilli. Do keep the stems on the green chillies.
  • Now with the handle of a small spoon, remove the seeds and pith of the green chillies.

Making Stuffing 1

  • In a small bowl take the cumin powder. Add 1 teaspoon salt or add as per taste.
  • Add lemon juice and mix to a smooth paste.
  • With a small spoon stuff, the cumin powder, lemon juice and salt mixture in each green chilli. Keep the stuffed green chillies aside.

Making Batter

  • Take gram flour and rice flour in a mixing bowl.
  • Add red chilli powder, turmeric powder, asafoetida and carom seeds (ajwain). Also add baking soda and salt as per taste.
  • Add 1 cup water in parts.
  • Adding water in parts begin to mix to a thick batter. Depending on the quality of besan you can add ¾ to 1 cup water.
  • Mix to a smooth and thick batter.

Frying Mirchi Bajji

  • Heat oil for deep frying in a kadai. Test a tiny portion of the batter in the oil. It should come up steadily and gradually. If it stays at the bottom, then the oil is not hot enough. If it comes up too quickly, then the oil has become very hot.
  • Now hold the stuffed green chilli with its stem and place in the batter.
  • Coat the green chilli evenly with the batter.
  • Place the batter coated green chillies in the hot oil. Do not over crowd the pan or kadai with the green chillies. Fry on medium heat.
  • When one side is light golden, then gently turn over the stuffed chilli bajji and continue to fry.
  • Turn over a couple of times and fry till the chilli bajji are golden and crisp.
  • Remove the crisp and golden fried chilli bhajji with a slotted spoon.
  • Place fried chilli bajji on kitchen paper towels to remove extra oil. Fry the remaining mirchi bajji in batches in a similar manner.

Making Stuffing 2

  • In a small bowl take ½ cup chopped onions and 2 tablespoons chopped coriander leaves.
  • Add red chilli powder, chaat masala powder and ⅛ teaspoon salt (2 to 3 pinches salt or add salt as per taste).
  • Add 1 teaspoon lemon juice and mix very well.

Serving Mirapakaya Bajji

  • When the mirchi bajji are still hot or warm, take each bajji and cut it from one side.
  • With a spoon place the onion and spices stuffing in each green chilli.
  • Serve Mirapakaya Bajji straightaway with evening chai.

Notes

  1. For a spicier Mirchi Bajji, use green chillies that have a slightly spicier and pungent taste. 
  2. You can leave out the onion stuffing if you prefer and serve the Mirchi Bajji after frying them. 
  3. Make a thick flowing batter to coat the green chillies. A thin batter will make the bajji very oily. A very thick batter will result in a denser texture after frying.
  4. Do remove all the seeds from the chillies as they can burst in the oil while frying. 
  5. Ensure that you batter coat the chillies evenly all over. Do not leave out any sides, especially the cut side. If the cut side is not coated with the batter, oil may seep into the chilli and the cumin powder filling may spill out. 
  6. Scale the recipe easily to reduce the servings or increase them. 

Nutrition

Calories: 196kcalCarbohydrates: 15gProtein: 2gFat: 15gSaturated Fat: 2gSodium: 701mgPotassium: 168mgFiber: 2gSugar: 3gVitamin A: 283IUVitamin C: 46mgCalcium: 32mgIron: 2mg
Keyword Mirchi Bajji Recipe | Chilli Bajji | Mirapakaya Bajji
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Maharashtrian Recipes

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