Mirchi Bajji
Crispy, spicy green chili fritters stuffed with a tangy tamarind and spice filling. A popular Indian street food snack, perfect for a rainy day with a cup of hot chai.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Chilies
- b.Wash and pat dry the green chilies completely. Moisture can cause oil to splatter.
- c.Carefully make a slit lengthwise down one side of each chili, leaving the stem and the other side intact.
- d.Using a small spoon or your fingers, gently scrape out and discard the seeds and white membrane to reduce the heat.
- 2
Step 2
- a.Make the Stuffing
- b.In a small bowl, combine the tamarind pulp, 1 tablespoon (about 10g) of besan, 1 teaspoon of ajwain, and 0.5 teaspoon of salt.
- c.Mix thoroughly to form a thick, uniform paste. This tangy filling balances the spice of the chili.
- 3
Step 3
- a.Stuff the Chilies
- b.Carefully open the slit in each chili and fill it with a small amount of the prepared tamarind stuffing.
- c.Spread the stuffing thinly along the inside. Do not overstuff, as it may ooze out while frying. Set the stuffed chilies aside.
- 4
Step 4
- a.Prepare the Batter
- b.In a mixing bowl, combine the remaining besan (180g), rice flour, turmeric powder, red chili powder, hing, the remaining 0.5 teaspoon of ajwain, and the remaining 1 teaspoon of salt.
- c.Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
- 5
Step 5
- a.Heat Oil and Finalize Batter
- b.Pour oil into a kadai or deep pan for frying, ensuring it's about 2-3 inches deep. Heat over a medium-high flame.
- c.To test if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface quickly.
- d.Just before you begin frying, add the baking soda to the batter and mix gently. This will make the bajjis light and fluffy.
- 6
Step 6
- a.Fry the Bajjis
- b.Hold a stuffed chili by its stem and dip it into the batter, ensuring it is evenly coated on all sides.
- c.Carefully slide the battered chili into the hot oil. Fry in small batches of 3-4 to maintain the oil temperature and avoid overcrowding.
- d.Fry for 3-4 minutes, turning occasionally with a slotted spoon, until they are an even golden brown and crisp all over.
- 7
Step 7
- a.Drain and Serve
- b.Once cooked, remove the bajjis from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- c.Serve immediately while hot and crispy with green chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure chilies are completely dry before slitting and frying to prevent hot oil from splattering.
- 2The batter's consistency is key. If it's too thin, it won't coat the chili; if too thick, the coating will be doughy and uncooked inside.
- 3Maintain a consistent medium heat for frying. Oil that is too hot will brown the outside quickly, leaving the inside raw. Oil that isn't hot enough will result in greasy bajjis.
- 4For extra crispy bajjis, you can double-fry them. Fry them once until light golden, remove and let them cool slightly, then fry again for a minute until deep golden brown.
- 5For a classic street-food style serving, slit the fried bajjis open, stuff with finely chopped onions, sprinkle with chaat masala, and drizzle with lemon juice.
Adapt it for your goals.
Potato Stuffing
Instead of tamarind paste, stuff the chilies with a mixture of mashed potatoes, amchur (dry mango powder), coriander, and spices.
Paneer StuffingPaneer Stuffing
Use a filling of crumbled paneer mixed with chaat masala, finely chopped coriander, and green chilies for a protein-rich version.
Air Fryer MethodAir Fryer Method
For a healthier alternative, preheat your air fryer to 180°C (350°F). Arrange the battered chilies in a single layer, spray with oil, and air fry for 12-15 minutes, flipping halfway, until golden and crisp.
Cut Mirchi BajjiCut Mirchi Bajji
After frying, chop the bajjis into bite-sized pieces. You can serve them as is or lightly toss them in a pan with chopped onions and a sprinkle of chaat masala.
Why this is on our healthy list.
Rich in Vitamin C
Green chilies are an excellent source of Vitamin C, a powerful antioxidant that helps boost the immune system, fight off infections, and promote healthy skin.
Aids Digestion
The inclusion of ajwain (carom seeds) and hing (asafoetida) in the batter is a traditional practice to improve digestion. These spices are known to alleviate gas, bloating, and indigestion.
Good Source of Fiber
Besan (gram flour), the main component of the batter, is made from chickpeas and is a good source of dietary fiber and plant-based protein, which helps in promoting satiety and maintaining digestive health.
Frequently asked questions
Choose a milder variety of large green chili like Bhavnagri. The key is to thoroughly remove all the seeds and the white pith (membrane) from inside the chili, as that's where most of the heat is concentrated.