mirchi bajji | mirapakaya bajji

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 chillies are again stuffed with a spiced-tangy onion stuffing. The combination of crunchy spiced onions with the crispiness of the fried green chilli 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 chillies I make a few recipes and bajji is one such recipe. I also fry green chillies as a side with dal-rice on occasions. I make a filling of cumin powder, salt and lemon juice and then stuff the green chillies with this filling. The fry the chillies in some oil.

I have learnt this method of frying green chillies 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 chillies which are not at all spicy. These chillies 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 chillies 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.

How to make mirchi bajji

A) preparation

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

2. With a small knife or a paring knife, slit one side of the green chilli. Do keep the stems on the green chillies.

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

Making stuffing 1 for mirchi bajji

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

Making mirchi bajji batter

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

9. Add ¼ teaspoon red chilli 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 of 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 chilli evenly with the batter.

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

17. When one side is light golden, then 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 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 for mirchi bajji

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

22. Add ⅛ teaspoon red chilli 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.

Serving mirapakaya bajji

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 chilli.

27. Serve Andhra mirapakaya bajji straightaway with evening chai or even with filter coffee.

More tasty crispy pakora varieties

1. Aloo pakoda
2. Onion pakoda
3. Palak pakora
4. Paneer pakoda

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