Mirchi Bajji Recipe | Chilli Bajji | Mirapakaya Bajji
User Reviews
5
Mirchi Bajji Recipe | Chilli Bajji | Mirapakaya Bajji
Description
The Mirchi Bajji recipe prepares large green chilies by rinsing and drying them, then making a long slit to remove seeds and pith, keeping the stem intact. A spicy filling of cumin powder, salt, and lemon juice is stuffed inside each chili. The batter is made from gram flour (besan), rice flour, red chili powder, turmeric, asafoetida, carom seeds (ajwain), baking soda, salt, and water added to form a thick, smooth batter.
Chilies are thoroughly coated in the batter to prevent oil from seeping in and to hold the stuffing during deep frying in hot oil until crisp and golden. After frying, an optional spicy topping of chopped onions, coriander leaves, red chili powder, chaat masala, lemon juice, and salt can be added to enhance flavor and texture. Careful batter thickness ensures a crispy coating without excess oil absorption.
Mirchi Bajji serve as a spicy snack or appetizer with moderate heat and tangy notes from the lemon and spices. Removing seeds reduces frying hazards, and even batter coating prevents filling from spilling. The recipe scales easily and can be adjusted for heat by selecting chillies of varying spiciness.
Choose green chilies with a moderate to high heat for spicier bajjis.Ensure batter coats the stuffed chilies evenly, especially the slit side, to prevent oil intrusion and filling loss.Removing seeds minimizes bursting or splattering during frying.Adjust batter thickness to be thick enough for crisp coating but not overly dense to avoid greasy bajjis.The onion topping is optional and can be omitted if preferred.
Ingredients
Main ingredient
- 200 grams green chili 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 chili 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 onion or 1 medium-sized, chopped
- 2 tablespoons Coriander leaves chopped
- ⅛ teaspoon red chili 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
- neutral cooking oil as required - for deep frying, generic cooking oil
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
- Use moderately spicy green chilies to increase heat according to preference.
- Thoroughly coat chillies with batter, covering the cut side completely to keep filling intact and avoid oil seeping.
- Remove seeds from chilies to prevent bursting or oil splattering while frying.
- Batter consistency should be thick yet smooth for optimal crispness without excess oil absorption.
- Onion topping after frying is optional and can be skipped if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 701mg | 29% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 283IU | 6% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 46mg | 51% |
| Vitamin E | 6mg | |
| Vitamin K | 5µg | |
| Calcium | 32mg | 3% |
| Vitamin B9 (Folate) | 12µg | |
| Iron | 2mg | 11% |
| Magnesium | 19mg | 5% |
| Phosphorus | 39mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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