mirchi bajji recipe with step by step pics. from a long time i wanted to share this recipe of stuffed mirchi bajji which i make on occasions. this chilli bajji recipe is different from the mirchi vada or mirchi pakoda available in western and northern india. here the mirchi or chilli is stuffed with a tangy spice mix first. then dipped in besan batter and fried. later the fried chilies are again stuffed with a spiced-tangy onion stuffing. the combination of crunchy spiced onions with the crispiness of the fried green chili bajji is truly tongue tickling and yum.

mirapakaya bajji is a street food from andhra pradesh and karnataka. these delicious bajjis are also known as mirapakaya bajji in andhra and is a well known street food there. there is another version of mirchi bajji sold in andhra pradesh – cut mirchi bajji which is also equally tasty.

with green chilies i make a few recipes and bajji is one such recipe. i also fry green chilies as a side with dal-rice on occasions. i make a filling of cumin powder, salt and lemon juice and then stuff the green chilies with this filling. the fry the chilies in some oil. i have learnt this method of frying green chilies from my mom who had learnt it from her hyderabadi friend. in this recipe too i have used the same filling of cumin powder and lemon juice. though instead of lemon juice you can use tamarind pulp also.

while making mirchi bajji, always use the larger variety of green chilies which are not at all spicy. these chilies are also called as bhajji mirchi or bajji mirchi. also do remember to remove the seeds and pith. if the seeds and pith are not removed then the chilies can taste spicy and pungent.

make mirchi bajji as a tea time snack. to serve stuffed mirchi bajji you don’t need any accompaniment. they taste good as they are.

few more pakora varieties on blog which you may like are:

1. aloo pakoda recipe
2. onion pakoda recipe
3. bread pakora recipe
4. paneer pakoda recipe

4.75 from 4 votes

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mirchi bajji recipe

andhra style mirapakaya bajji recipe - tangy, spiced, crunchy and tasty stuffed mirchi bajji. these delicious bajjis are also known as mirapakaya bajji in andhra and is a well known street food there. 

course snacks, starters

cuisine andhra, indian street food, south indian

prep time 15 minutes

cook time 25 minutes

total time 40 minutes

servings 4

author dassana

ingredients (1 cup = 250 ml)

main ingredient

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

for mirchi bajji batter

• 1.5 cups besan (gram flour)
• ¼ cup rice flour
• ¼ teaspoon red chili powder
• ¼ teaspoon turmeric powder (haldi)
• 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 for mirchi bajji

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

stuffing 2 for mirchi bajji

• 1 medium onion - chopped or ½ cup chopped onion
• 2 tablespoons chopped coriander leaves
• ⅛ teaspoon red chili powder or 2 to 3 pinches red chili powder
• ½ teaspoon chaat masala powder
• 1 teaspoon lemon juice
• ⅛ teaspoon salt or 2 to 3 pinches salt or add as required

how to make mirchi bajji recipe

preparation for mirchi bajji

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. do keep the stems on the green chilies.

3. now with the handle of a small spoon, remove the seeds and pith of the green chilies.

making stuffing 1 for mirchi bajji

1. in a small bowl take the cumin powder. add 1 teaspoon salt or add as per taste.

2. add lemon juice and mix to a smooth paste.

3. with a small spoon stuff the cumin powder, lemon juice and salt mixture in each green chili. keep the stuffed green chilies aside.

making batter for mirchi bajji

1. take besan and rice flour in a mixing bowl.

2. add red chili powder, turmeric powder, asafoetida and carom seeds (ajwain). also add baking soda and salt as per taste.

3. add 1 cup water in parts.

4. 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.

5. mix to a smooth and thick batter.

frying mirchi bajji

1. 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.

2. now hold the stuffed green chilli with its stem and place in the batter.

3. coat the green chili evenly with the batter.

4. place the batter coated green chilies in the hot oil. do not over crowd the pan or kadai with the green chilies. fry on medium flame.

5. when one side is light golden, then gently turn over the stuffed chili bajji and continue to fry.

6. turn over a couple of times and fry till the chilli bajjis are golden and crisp.

7. remove the crisp and golden fried chilli bhajji with a slotted spoon.

8. place fried chilli bajji on kitchen paper towels to remove extra oil. fry the remaining chilli bajjis in a similar manner.

making stuffing 2 for mirchi bajji

1. in a small bowl take ½ cup chopped onions and 2 tablespoons chopped coriander leaves.

2. add red chili powder, chaat masala powder and ⅛ teaspoon salt (2 to 3 pinches salt or add salt as per taste).

3. add 1 teaspoon lemon juice and mix very well.

serving andhra mirapakaya bajji

1. when the mirchi bajji are still hot or warm, take each bajji and cut it from one side.

2. with a spoon place the onion and spices stuffing in each green chili.

3. serve andhra mirapakaya bajji straightaway with evening chai.

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how to make mirchi bajji recipe

a) preparation

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. do keep the stems on the green chilies.

3. now with the handle of a small spoon, remove the seeds and pith of the green chilies.

a) making stuffing 1

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 cumin powder, lemon juice and salt mixture in each green chili. keep the stuffed green chilies aside.

for mirchi bajji batter

8. take 1.5 cups besan and ¼ cup rice flour in a mixing bowl.

9. add ¼ teaspoon red chili powder, ¼ teaspoon turmeric powder, 1 pinch hing and ½ teaspoon carom seeds (ajwain). also add ⅛ teaspoon baking soda and salt as per taste.

10. add 1 cup water in parts.

11. 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.

12. mix to a smooth and thick batter.

frying mirchi 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 chilli with its stem and place in the batter.

15. coat the green chili evenly with the batter.

16. place the batter coated green chilies in the hot oil. do not over crowd the pan or kadai with the green chilies. fry on medium flame.

17. when one side is light golden, then gently turn over the stuffed chili 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 chilli bhajji with a slotted spoon.

20. place fried chilli bajji on kitchen paper towels to remove extra oil. fry the remaining chilli bajjis in a similar manner.

making stuffing 2

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

22. add ⅛ teaspoon red chili powder (or 2 to 3 pinches red chilli powder), ½ teaspoon chaat masala powder and ⅛ teaspoon salt or 2 to 3 pinches or add salt as per taste.

23. add 1 teaspoon lemon juice.

24. mix very well.

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 onion and spices stuffing in each green chili.

27. serve andhra mirapakaya bajji straightaway with evening chai or even with filter coffee.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.