Mirchi Bajji Recipe | Chilli Bajji | Mirapakaya Bajji

That is a type of recipes wherein, it is possible for you to to take pleasure in chillies with out their spiciness. Thus, this Mirchi Bajji can also be a well-liked one at my house and I make it on many events. Since, there’s no warmth from the chilies on this recipe, it’s appreciated by every body. There are lots of variations, just like the Mirchi Vada and Mirchi Pakoda well-known in Northern and Western India. However the Chilli Bajji is kind of a definite one from Southern India.

mirchi bajji served in a square white plate with text layovers.

About Mirchi Bajji

Mirchi Bajji, additionally known as Mirapakaya Bajji or Milagai Bajji is a widely known road meals present in Andhra Pradesh and Karnataka in South India. These are merely batter-fried stuffed inexperienced chilies that are spot on with flavors and textures.

Whereas there could also be one common means of creating these Chilli Bajji full of a filling, one other widespread Andhra model is the one which is a lower Mirchi Bajji. That is additionally equally tasty.

The kind of inexperienced chilies which are normally used to make these bajjis and even different pakodas/bhajiyas is normally the massive, thicker ones that are the mildest with regards to the warmth issue. Additionally, for the reason that measurement of those chilies is bigger than the same old ones, it’s simpler to stuff them too.

These varieties can embody bajji mirchi, Bhavnagri chilies, Bullhorn chilies or any related ones. One other dish that makes use of the identical sort of chilies is the Mirchi Ka Salan, the quintessential aspect dish loved with a Hyderabadi Biryani.

You may make the Mirchi Bajji as a stunning tea time snack. They style nice simply as they’re. So, you actually don’t want any accompaniment with it. Though, a cup of tea or espresso doesn’t hurt both.

Extra On Mirapakaya Bajji

Whereas making the Mirapakaya Bajji recipe, I season the inexperienced chillies with a tangy spice combination. I learnt this technique from my mom, who had learnt it from one among her Hyderabadi pals.

The seasoning filling is made up of cumin powder, salt and lemon juice. Although as an alternative of lemon juice, you need to use tamarind pulp as properly.

Firstly, I stuff the chillies with this tangy masala combination. The cumin powder offers a stunning earthy and barely nutty taste to the inexperienced chillies. Then, the stuffed chillies are dipped in a gram flour batter (besan batter) and deep fried.

Later, the batter-fried chilies are as soon as once more full of a spiced tangy onion filling. The crunch from the spiced onions and the crispiness of the fried mirchi is a match made in heaven, really tongue tickling!

mirchi bajji or chilli bajji served in a square white plate with text layover.

As I already talked about earlier, the Mirchi Bajji is greatest made with the bigger number of inexperienced chilies which aren’t spicy in any respect.

However you must additionally discard the seeds and the pith of the chilies. If not eliminated, the chilies may impart a sizzling and pungent style to the dish. Furthermore the seeds can burst whereas frying, so do take away them whereas prepping the chillies.

With inexperienced chilies I make just a few extra recipes, aside from this South Indian model Chilli Bajji. Typically, I additionally fry inexperienced chilies as a aspect with dal-rice.

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

Step-by-Step Information

Learn how to make Mirchi Bajji

Put together Inexperienced Chillies

1. Rinse 200 grams giant inexperienced chilies or 8 to 9 bajji mirchi very properly in water. Then, wipe dry every inexperienced chili and preserve apart.

rinsed and wiped large green chilies on a wooden chopping board to make chilli bajji.

2. With a small knife or a paring knife, slit one aspect of the inexperienced chili. Hold the stems intact on the inexperienced chilies.

slitting one side of the green chili.

3. Now with the deal with of a small spoon, take away the seeds and pith of the inexperienced chilies. Make sure that all of the seeds are eliminated.

removing the seeds and pitch of a green chili with a spoon.

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

cumin powder and salt added to a glass bowl.

5. Add 2 tablespoons lemon juice.

lemon juice added to the bowl.

6. Combine to a easy paste.

ingredients mixed to a smooth paste.

7. With a small spoon, stuff the ready spice paste in every inexperienced chili. Hold the stuffed inexperienced chilies apart.

stuffing the prepared spice paste in a green chili with a spoon.

Make Batter

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

gram flour and rice flour added to a bowl to make batter for chilli bajji.

9. Add the next spices:

  • ¼ teaspoon pink chili powder
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing)
  • ½ teaspoon carom seeds (ajwain)
  • ⅛ teaspoon baking soda (about 2 to three pinches)
  • salt as per style
red chili powder, turmeric powder, asafoetida, caron seeds, baking soda and salt added to the gram flour-rice flour mixture.

10. Add 1 cup water, in elements.

adding water to the spiced mixture in parts.

11. Now, start to combine to a thick flowing batter. Relying on the standard of gram flour you’ll be able to add ¾ to 1 cup water.

mixing into a thick batter.

12. Combine to a easy and thick batter.

ingredients mixed to a thick and smooth batter to make chilli bajji.

Fry Chilli Bajji

13. Warmth oil for deep frying in a kadai. Take a look at a tiny portion of the batter within the oil. It ought to come up steadily and step by step.

If it stays on the backside, then the oil just isn’t sizzling sufficient. If it comes up too shortly, then the oil has grow to be highly regarded.

testing the temperature of the oil for deep frying.

14. Now, maintain the stuffed inexperienced chili with its stem and place within the batter.

stuffed green chili dipped in the batter.

15. Coat the stuffed inexperienced chili evenly with the batter. Make sure that the lower aspect can also be coated with the batter.

stuffed green chili coated evenly with the batter.

16. Place the batter coated stuffed inexperienced chilies within the sizzling oil. Don’t overcrowd the pan or kadai with the inexperienced chilies. Fry on medium warmth.

frying stuffed green chilies in hot oil.

17. When one aspect is gentle golden, gently flip over the stuffed chilli bajji and proceed to fry.

stuffed green chilies flipped to fry on the other side.

18. Flip over a few occasions and fry until the chilli bajjis are golden and crisp.

frying stuffed green chilies till golden.

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

removing fried mirchi bajji with a slotted spoon.

20. Place fried Mirchi Bajji on kitchen paper towels to take away further oil. Fry the remaining stuffed inexperienced chilies in an analogous method.

fried mirchi bajji on kitchen paper towels.

Make Stuffed Mirchi Bajji

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

chopped onions and chopped coriander leaves added to a glass bowl.

22. Add the next spices and seasonings:

  • ⅛ teaspoon pink chili powder (or 2 to three pinches pink chili powder)
  • ½ teaspoon chaat masala powder
  • ⅛ teaspoon salt
  • 2 to three pinches salt or add salt as per style
red chili powder, chaat masala powder and salt added to the bowl.

23. Add 1 teaspoon lemon juice.

adding lemon juice to the spiced onion-coriander leaves mixture.

24. Combine very properly. Examine the style and add extra of the spices and seasonings if wanted.

ingredients mixed very well.

Serve Mirapakaya Bajji

25. When the Mirchi Bajji are nonetheless sizzling or heat, take every bajji and lower it from one aspect.

cutting fried mirchi bajji from one side.

26. With a spoon, place the ready spiced onion-coriander leaves stuffing in every inexperienced chili.

fried mirchi bajji stuffed with the prepared spiced onion-coriander leaves stuffing.

27. Serve Andhra model Mirchi Bajji straightaway with night chai or filter espresso. The easiest way to relish these chilli bajji is to stuff and serve them whereas nonetheless sizzling or heat.

mirchi bajji served in a square white plate with text layovers.

Knowledgeable Ideas

  1. Spicier Style: In case you want to make a spicier Mirchi Bajji, then use inexperienced chillies that are barely spicy and sizzling.
  2. Batter Consistency: Make a thick flowing batter. If the batter is skinny, it’s going to make the Mirchi Bajji oily as the skinny batter will soak up lot of oil. A thick batter will lead to a denser texture on the skin, after being fried.
  3. Coating Batter: Be certain that the batter is coated evenly everywhere in the chiilies. Don’t pass over any sides, particularly the lower aspect. If the lower aspect just isn’t coated with the batter, oil might seep into the chilli and the cumin powder filling might spill out. 
  4. Earlier than Frying: To verify whether or not the oil is prepared for deep frying: Put slightly portion of the batter within the oil. If it comes up steadily and step by step, it’s prepared. If it doesn’t and stays on the backside, then it’s worthwhile to warmth the oil extra. Additionally, if it comes up too shortly, then the oil could be very sizzling.
  5. Frying Chillies: You need to fry the Mirchi Bajji on medium warmth or else they won’t cook dinner evenly, each from inside and outdoors.
  6. Stuffing Variations: Attempt experimenting with different fillings, like that of potatoes, paneer, tomatoes and so on.

Extra Bajji Recipes To Attempt!

Please you should definitely price the recipe within the recipe card or depart a remark under if in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

mirchi bajji recipe, mirapakaya bajji recipe, stuffed mirchi bhajiya recipe

Mirchi Bajji Recipe | Chilli Bajji | Mirapakaya Bajji

Tangy, spiced, crunchy and engaging stuffed Mirchi Bajji. These scrumptious Chilli Bajji are often known as Mirapakaya Bajji in Andhra and is a well-known road meals there. 

4.91 from 11 votes

Prep Time 15 minutes

Cook dinner Time 25 minutes

Complete Time 40 minutes

Primary ingredient

For mirchi bajji batter

Stuffing 1 (earlier than frying)

Stuffing 2 (after frying)

Different ingredient

Preparation

  • Rinse the massive inexperienced chillies or 8 to 9 bajji mirchi very properly in water. Then wipe dry every inexperienced chilli and preserve apart.

  • With a small knife or a paring knife, slit one aspect of the inexperienced chilli. Do preserve the stems on the inexperienced chillies.

  • Now with the deal with of a small spoon, take away the seeds and pith of the inexperienced chillies.

Making stuffing 1

  • In a small bowl take the cumin powder. Add 1 teaspoon salt or add as per style.

  • Add lemon juice and combine to a easy paste.

  • With a small spoon stuff the cumin powder, lemon juice and salt combination in every inexperienced chilli. Hold the stuffed inexperienced chillies apart.

Making batter

  • Take gram flour and rice flour in a mixing bowl.

  • Add pink chilli powder, turmeric powder, asafoetida and carom seeds (ajwain). Additionally add baking soda and salt as per style.

  • Add 1 cup water in elements.

  • Including water in elements start to combine to a thick batter. Relying on the standard of besan you’ll be able to add ¾ to 1 cup water.

  • Combine to a easy and thick batter.

Frying mirchi bajji

  • Warmth oil for deep frying in a kadai. Take a look at a tiny portion of the batter within the oil. It ought to come up steadily and step by step. If it stays on the backside, then the oil just isn’t sizzling sufficient. If it comes up too shortly, then the oil has grow to be highly regarded.
  • Now maintain the stuffed inexperienced chilli with its stem and place within the batter.

  • Coat the inexperienced chilli evenly with the batter.

  • Place the batter coated inexperienced chillies within the sizzling oil. Don’t over crowd the pan or kadai with the inexperienced chillies. Fry on medium warmth.

  • When one aspect is gentle golden, then gently flip over the stuffed chilli bajji and proceed to fry.

  • Flip over a few occasions and fry until the chilli bajji are golden and crisp.

  • Take away the crisp and golden fried chilli bhajji with a slotted spoon.

  • Place fried chilli bajji on kitchen paper towels to take away further oil. Fry the remaining mirchi bajji in batches in an analogous method.

Making stuffing 2

  • In a small bowl take ½ cup chopped onions and a couple of tablespoons chopped coriander leaves.

  • Add pink chilli powder, chaat masala powder and ⅛ teaspoon salt (2 to three pinches salt or add salt as per style).

  • Add 1 teaspoon lemon juice and combine very properly.

Serving mirapakaya bajji

  • When the mirchi bajji are nonetheless sizzling or heat, take every bajji and lower it from one aspect.

  • With a spoon place the onion and spices stuffing in every inexperienced chilli.

  • Serve Mirapakaya Bajji straightaway with night chai.

  • For a spicier Mirchi Bajji, use inexperienced chillies which have a barely spicier and pungent style. 
  • You may pass over the onion stuffing should you want and serve the Mirchi Bajji after frying them. 
  • Make a thick flowing batter to coat the inexperienced chillies. A skinny batter will make the bajji very oily. A really thick batter will lead to a denser texture after frying.
  • Do take away all of the seeds from the chillies as they’ll burst within the oil whereas frying. 
  • Make sure that you batter coat the chillies evenly throughout. Don’t pass over any sides, particularly the lower aspect. If the lower aspect just isn’t coated with the batter, oil might seep into the chilli and the cumin powder filling might spill out. 
  • Scale the recipe simply to scale back the servings or enhance them. 

Diet Info

Mirchi Bajji Recipe | Chilli Bajji | Mirapakaya Bajji

Quantity Per Serving

Energy 196 Energy from Fats 135

% Day by day Worth*

Fats 15g23%

Saturated Fats 2g13%

Sodium 701mg30%

Potassium 168mg5%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 3g3%

Protein 2g4%

Vitamin A 283IU6%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 46mg56%

Vitamin E 6mg40%

Vitamin Okay 5µg5%

Calcium 32mg3%

Vitamin B9 (Folate) 12µg3%

Iron 2mg11%

Magnesium 19mg5%

Phosphorus 39mg4%

Zinc 1mg7%

* P.c Day by day Values are based mostly on a 2000 calorie eating regimen.

Like what you see?

Keep updated with new recipes and concepts.

This Mirchi Bajji recipe from the archives first revealed in February 2018 has been republished and up to date on November 2022.

Source

Leave a Reply

Your email address will not be published. Required fields are marked *