Mirapakaya Bajji
Long green chilies are slit, lightly seasoned, dipped in a gram flour batter, and fried until puffed and golden. This Andhra street snack is crisp outside, soft inside, and especially good with tea on rainy evenings.
For 8 servings
- prep · ~8 min
Prepare the chilies.
1.Wash and dry the green chilies well.2.Make one slit lengthwise on each chili without cutting it into two pieces.3.Loosen some seeds with a small spoon if you want less heat.4.Rub the inside of each chili with tamarind paste and a little of the salt.TIPDry chilies help the batter cling better and prevent oil splatter. - mix · ~7 min
Make the bajji batter.
1.Add chickpea flour, rice flour, red chili powder, turmeric powder, cumin seeds, asafoetida, baking soda, and the remaining salt to a bowl.2.Pour in water a little at a time and whisk to a smooth, thick batter.3.Mix until there are no lumps and the batter coats the back of a spoon.4.Rest the batter for 5 minutes. - rest · ~5 min
Let the batter sit for 5 minutes.
- fry · ~15 min
Heat the oil and fry the bajjis.
1.Heat oil for frying in a deep kadai over medium heat.2.Dip each chili in the batter and coat it evenly from all sides.3.Slide 2 to 3 coated chilies into the hot oil without crowding the pan.4.Fry until puffed and golden, turning once or twice for even color.5.Lift out and drain the bajjis well before frying the next batch.TIPKeep the heat at medium so the batter cooks through before the outside gets too dark. - serve
Serve the mirapakaya bajji hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the slit chilies thoroughly before dipping; any surface moisture makes the batter slide off and can splatter in oil.
- 2Keep the batter thick enough to cling in one coat; if it runs off the chili, whisk in a little more chickpea flour.
- 3Resting the batter for 5 minutes helps the besan hydrate, giving a smoother coating and more even frying.
- 4Fry on medium heat only; if the oil is too hot, the outside browns before the chili softens and the batter cooks through.
- 5Lightly crushing the cumin before adding it releases more aroma and gives the bajji a stronger street-style flavor.
- 6Serve immediately after frying for the best contrast between the crisp shell and the soft, tangy chili inside.
- 7If making ahead, re-crisp the bajjis in a hot oven or air fryer for a few minutes rather than microwaving.
Adapt it for your goals.
Stuffed-onion
Stuff the slit chilies with finely chopped onion, lemon juice, and a little chaat masala before battering for a fuller street-stall style snack.
low spiceLow-spice
Remove more seeds and membranes from the bajji chilies before seasoning to keep the flavor but reduce the heat.
air fryerAir-fryer
Use a slightly thicker batter, brush with oil, and air-fry for a lighter version with less mess than deep frying.
ajwain flavoredAjwain-flavored
Add a pinch of ajwain to the batter along with cumin for a more aromatic, digestion-friendly North-South fusion twist.
Why this is on our healthy list.
Protein from Besan
Chickpea flour adds plant-based protein and makes this snack more filling than a plain refined-flour fritter.
Spice-Rich Ingredients
Green chilies, cumin, turmeric, and asafoetida bring bold flavor with naturally aromatic compounds, so the batter needs only simple seasoning.
Legume-Based Coating
Using besan as the main batter gives the bajji a pulse-based outer layer instead of wheat flour.
Frequently asked questions
Use large, mild bajji chilies rather than small hot green chilies. They are easier to stuff, coat, and fry without becoming overwhelmingly spicy.
