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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 200 grams green chillies (bajji mirchi) or 8 to 9 large green chillies, seeds removed
for mirchi bajji batter
- 1.5 cups besan (gram flour)
- 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 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 chilli powder or 2 to 3 pinches red chilli powder
- ½ teaspoon chaat masala powder
- 1 teaspoon lemon juice
- ⅛ teaspoon salt or 2 to 3 pinches salt or add as required
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.
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 for mirchi bajji
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 for mirchi bajji
take besan 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 flame.
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 bajjis 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 chilli bajjis in a similar manner.
making stuffing 2 for mirchi bajji
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 andhra 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 andhra mirapakaya bajji straightaway with evening chai.