Mirchi Bajji Recipe | Chilli Bajji | Mirapakaya Bajji

This is one of those recipes in which, you will be able to enjoy chillies without their spiciness. Thus, this Mirchi Bajji is also a popular one at my home and I make it on many occasions. Since, there’s no heat from the chilies in this recipe, it is liked by one and all. There are many variations, like the Mirchi Vada and Mirchi Pakoda famous in Northern and Western India. But the Chilli Bajji is quite a distinct one from Southern India.

More on Mirchi Bajji

Mirchi Bajji, also referred to as Mirapakaya Bajji or Milagai Bajji is a well-known street food found in Andhra Pradesh and Karnataka in South India. These are simply batter-fried stuffed green chilies which are spot on with flavors and textures.

While there may be one universal way of making these Chilli Bajji stuffed with a filling, another popular Andhra version is the one which is a cut Mirchi Bajji. This is also equally tasty.

The type of green chilies that are usually used to make these bajjis or even other pakodas/bhajiyas is usually the large, thicker ones which are the mildest when it comes to the heat factor. Also, since the size of these chilies is larger than the usual ones, it is easier to stuff them too.

These varieties can include bajji mirchi, Bhavnagri chilies, Bullhorn chilies or any similar ones. Another dish that uses the same type of chilies is the Mirchi Ka Salan, the quintessential side dish enjoyed with a Hyderabadi Biryani.

You can make the Mirchi Bajji as a lovely tea time snack. They taste great just as they are. So, you really don’t need any accompaniment with it. Although, a cup of tea or coffee doesn’t harm either.

More on my recipe

While making the Mirapakaya Bajji recipe, I season the green chillies with a tangy spice mixture. I learnt this method from my mother, who had learnt it from one of her Hyderabadi friends.

The seasoning filling is made up of cumin powder, salt and lemon juice. Though instead of lemon juice, you can use tamarind pulp as well.

Firstly, I stuff the chillies with this tangy masala mixture. The cumin powder gives a lovely earthy and slightly nutty flavor to the green chillies. Then, the stuffed chillies are dipped in a gram flour batter (besan batter) and deep fried.

Later, the batter-fried chilies are once again stuffed with a spiced tangy onion filling. The crunch from the spiced onions and the crispiness of the fried mirchi is a match made in heaven, truly tongue tickling!

As I already mentioned earlier, the Mirchi Bajji is best made with the larger variety of green chilies which are not spicy at all.

But you have to also discard the seeds and the pith of the chilies. If not removed, the chilies might impart a hot and pungent taste to the dish. Moreover the seeds can burst while frying, so do remove them while prepping the chillies.

With green chilies I make a few more recipes, other than this South Indian style Chilli Bajji. Sometimes, I also fry green chilies as a side with dal-rice.

The filling is of cumin powder (jeera powder), lemon juice and salt. With this, I stuff the green chilies and then fry these in some oil. Yum!

How to make Mirchi Bajji

Prepare Green Chillies

1. Rinse 200 grams large green chilies or 8 to 9 bajji mirchi very well in water. Then, wipe dry each green chili and keep aside.

2. With a small knife or a paring knife, slit one side of the green chili. Keep the stems intact on the green chilies.

3. Now with the handle of a small spoon, remove the seeds and pith of the green chilies. Ensure that all the seeds are removed.

4. Take 1.5 tablespoons cumin powder and 1 teaspoon salt or add as per taste.

5. Add 2 tablespoons lemon juice.

6. Mix to a smooth paste.

7. With a small spoon, stuff the prepared spice paste in each green chili. Keep the stuffed green chilies aside.

Make Batter

8. Take 1.5 cups gram flour (besan) and ¼ cup rice flour in a mixing bowl.

9. Add the following spices:

• ¼ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• ½ teaspoon carom seeds (ajwain)
• ⅛ teaspoon baking soda (about 2 to 3 pinches)
• salt as per taste

10. Add 1 cup water, in parts.

11. Now, begin to mix to a thick flowing batter. Depending on the quality of gram flour you can add ¾ to 1 cup water.

12. Mix to a smooth and thick batter.

Deep Fry Chilli Bajji

13. 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.

14. Now, hold the stuffed green chili with its stem and place in the batter.

15. Coat the stuffed green chili evenly with the batter. Ensure that the cut side is also coated with the batter.

16. Place the batter coated stuffed green chilies in the hot oil. Do not overcrowd the pan or kadai with the green chilies. Fry on medium heat.

17. When one side is light golden, gently turn over the stuffed chilli bajji and continue to fry.

18. Turn over a couple of times and fry till the chilli bajjis are golden and crisp.

19. Remove the crisp and golden fried chili bajji with a slotted spoon.

20. Place fried Mirchi Bajji on kitchen paper towels to remove extra oil. Fry the remaining stuffed green chilies in a similar manner.

Make Stuffed Mirchi Bajji

21. In a small bowl, take ½ cup chopped onions and 2 tablespoons chopped coriander leaves.

22. Add the following spices and seasonings:

• ⅛ teaspoon red chili powder (or 2 to 3 pinches red chili powder)
• ½ teaspoon chaat masala powder
• ⅛ teaspoon salt
• 2 to 3 pinches salt or add salt as per taste

23. Add 1 teaspoon lemon juice.

24. Mix very well. Check the taste and add more of the spices and seasonings if needed.

25. When the Mirchi Bajji are still hot or warm, take each bajji and cut it from one side.

26. With a spoon, place the prepared spiced onion-coriander leaves stuffing in each green chili.

27. Serve Andhra style Mirchi Bajji straightaway with evening chai or filter coffee. The best way to relish these chilli bajji is to stuff and serve them while still hot or warm.

Expert Tips

1. Spicier Taste: In case you wish to make a spicier Mirchi Bajji, then use green chillies which are slightly spicy and hot.
2. Batter Consistency: Make a thick flowing batter. If the batter is thin, it will make the Mirchi Bajji oily as the thin batter will absorb lot of oil. A thick batter will result in a denser texture on the outside, after being fried.
3. Coating Batter: Make sure the batter is coated evenly all over the chiilies. 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. 
4. Before Frying: To check whether the oil is ready for deep frying: Put a little portion of the batter in the oil. If it comes up steadily and gradually, it is ready. If it doesn’t and stays at the bottom, then you need to heat the oil more. Also, if it comes up too quickly, then the oil is very hot.
5. Frying Chillies: You have to fry the Mirchi Bajji on medium heat or else they will not cook evenly, both from inside and outside.
6. Stuffing Variations: Try experimenting with other fillings, like that of potatoes, paneer, tomatoes etc.

This Mirchi Bajji recipe from the archives first published in February 2018 has been republished and updated on November 2022.