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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.
Prepare the Chilies
Make the Stuffing
Stuff the Chilies
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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.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 404.62 calories per serving with 14.33g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Prepare the Batter
Heat Oil and Finalize Batter
Fry the Bajjis
Drain and Serve
Instead of tamarind paste, stuff the chilies with a mixture of mashed potatoes, amchur (dry mango powder), coriander, and spices.
Use a filling of crumbled paneer mixed with chaat masala, finely chopped coriander, and green chilies for a protein-rich version.
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.
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.
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.
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.
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.
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.
Oily bajjis are usually a result of the frying oil not being hot enough. When the oil temperature is too low, the batter absorbs oil instead of cooking quickly. Ensure your oil is at a steady medium-high heat before you start frying.
Mirchi Bajji is a deep-fried snack, which makes it high in calories and fat. While the ingredients like besan and chilies have health benefits, the preparation method makes it an indulgence. It's best enjoyed in moderation as an occasional treat.
A typical serving of 3 Mirchi Bajjis contains approximately 350-400 calories, primarily from the gram flour and the oil absorbed during deep-frying. The exact number can vary based on the size of the chilies and the amount of oil absorbed.
You can prepare the batter (without the baking soda) a few hours in advance and store it in the refrigerator. However, always add the baking soda just before you are ready to fry to ensure the bajjis are light and fluffy.
Mirchi Bajji pairs wonderfully with mint-coriander chutney (green chutney), sweet tamarind chutney, or simple tomato ketchup. It is traditionally enjoyed with a hot cup of masala chai, especially on a rainy day.