Mirchi bajji also called as mirapakaya bajji in telugu, milagai bajji in tamil or chilli bajji is a popular street food of South India. Bajji are a kind of deep fried fritters and are often made at home to have it as a tea time snack especially during the monsoons or winters.
To make mirchi bajji, green chilies are dipped in gram flour batter and crisp fried to perfection. In north Karnataka region, these are served with puffed rice upma called as mandakki oggarne also called as borugula upma in andhra.
How to make mirchi bajji recipe
1. Wash chilies and make a slit and remove the seeds.
2. Add besan, corn flour, salt, ginger garlic paste, turmeric, ajwain, red chili powder and soda to a wide bowl.
3. Make a batter adding just enough water to make a neither too thick nor too thin batter. Whisk it gently 4 to 5 times for the soda to act well. Do not over do. After you beat the batter, you can add more water if needed and bring it to the correct consistency.
4. Heat oil in a deep pan for deep frying, Check if the oil is hot enough by dropping little batter in the oil, it floats if the oil is hot enough. Dip the green chili and sweep off the excess batter and add to the hot oil.For more instructions refer the recipe card below.
5. Fry till golden. If needed you can refry them to keep them crunchy for longer.
6. Mix the stuffing ingredients and stuff the mirchi bajjis. Serve mirchi bajji hot.
Mirchi bajji or mirapakaya bajji recipe below
- 6 bhajji mirchi (green chilies,plump and long)
- ¾ cup besan flour /gram flour/ chickpea flour
- 1 to 1 ½ tbsp. corn flour or semolina
- Salt to taste
- ½ tsp ajwain (carom seeds / vaamu)
- ¼ tsp ginger garlic paste (optional)
- ¼ tsp red chili powder (optional)
- ¼ tsp turmeric
- Pinch of cooking soda (if you skip this they will not puff)
- Oil for deep frying
- 1 onion finely chopped
- fistful of coriander leaves chopped
- Salt to taste
- 1 Green chili chopped
- 1 tbsp. lemon juice
- red chili powder as needed (optional)
- Wash the chilies and slit them in the center length wise, deseed and set aside.
- Heat oil in a pan for deep frying
- Mix flour, salt, soda, turmeric, red chili powder ginger garlic paste and ajwain thoroughly.
- Add water little by little to get the right consistency, not thin and not too thick. The batter should just coat the chili when it is dunked in the batter. Too thin batter will begin to drip off from the chilies .Too thick will not cling on to the chilies. Once you finish mixing, just whisk 4 to 5 times with a fork on a medium speed.
- Once the oil is hot enough, reduce the flame to medium. Dip the chilies completely in the batter and sweep off the batter with the edge of the batter bowl, from the side where the chili has been slit. So the slit part does not have any batter on it.
- Fry till they turn golden, transfer them on to a kitchen tissue.
- Once you finish frying all, revert them back to the hot oil to fry them again for 1 to 2 mins, to keep them crispy for longer time.
- Mix all the stuffing ingredients and stuff them.
- Serve mirchi bajji immediately with a cup of tea.