Mirchi Bajji

Mirchi bajji is a popular street snack, mainly on the streets of the regions of South India or Andhra. It is an all-time favorite evening snack and can be served with chutneys. In this traditional mirchi bajji recipe, the green peppers are stuffed with garnish prepared with roasted peanuts, coconut and a few other spices to give it a unique taste that complements the warmth of the mirchi.

Ingredients Of Mirchi Bajji 

  • 6 long Green Chillies
1/2 cup + 2 tablespoons Gram Flour (besan flour)
1/4 cup Rice Flour
A pinch of Baking Soda
1/4 teaspoon Red Chilli Powder
For Stuffing:
2 tablespoons Chana Dal (Roasted Gram Dal or Daliya Dal)
1/2 tablespoon Sesame Seeds
1 tablespoon Coriander Seeds
2 tablespoons dried Coconut Powder
1/2 tablespoon Lemon Juice or Tamarind Juice
1/4 teaspoon Carom Seeds (vaamu/ajwain)
1/2 cup Water
Oil, for deep frying
Salt to taste

 

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Instructions Of Mirchi Bajji 

Step 1(Boil, slit and deseed the chillies):

  1. In a container, add water to a boil, add green peppers and blanch them in water for about a minute.
  2. This removes the heat and the spiciness of the peppers and the bajji can be eaten with the chili.
  3. After boiling, cut the pepper vertically, leaving the edges of the corners of the pepper.
  4. Do not split the whole pepper, just split the central part of the pepper vertically.
  5. Remove the seeds from the chilli completely.

Step 2(Stuffing):

  1. In a bowl, add the tamarind paste, salt according to taste, grilled cumin seed powder, chaat masala powder and mix all the ingredients well.
  2. Take each pepper and stuff this paste into all the peppers and set them aside.

Step 3(Making the batter):

  1. In a bowl, add the besan, rice flour, salt, baking soda, ajwain and mix it all together.
  2. Add red pepper powder, turmeric powder, roasted coriander seed powder, garlic ginger paste, oil and mix well.
  3. Add water and make a paste with a consistency that is neither too thick nor too liquid. The dough should be well mixed without lumps.

Step 4(Dipping and deep frying):

  1. Heat the oil in a wok for frying. Take each stuffed pepper, dip the stuffed pepper in the batter.
  2. Take the soaked chili and place it in the oil. Similarly, soak and drop the rest of the peppers.
  3. Fry over low to medium heat until they turn golden brown on all sides. Remove them on a paper towel.

Garnishing:

  1. Take each fried chili bajji, take a knife and give the fried chili a small slit.
  2. Stuff the split part with very finely chopped onions and coriander leaves.
  3. Garnish the rest of the fried peppers in the same way.
  4. Generously sprinkle the chaat masala powder over the entire mirchi bajji. Finally, serve them hot with any chutney !!!

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