Mirchi Bajji
Long green chilies dipped in a spiced besan batter and fried until crisp outside and soft inside. This popular street-style snack is bold, savory, and best enjoyed hot with a squeeze of lemon or a side of chutney.
For 8 servings
- prep · ~5 min
Prepare the chilies.
1.Wash and dry the green chilies well.2.Make one slit lengthwise on each chili, keeping the stem intact.3.Remove the seeds gently if you want a milder bajji. - mix · ~5 min
Make the bajji batter.
1.Add chickpea flour, rice flour, red chili powder, turmeric powder, asafoetida, carom seeds, baking soda, and salt to a bowl.2.Pour in water little by little and whisk to make a smooth, thick batter.3.Mix until the batter coats the back of a spoon without running off too quickly.TIPA thick batter gives better coating and keeps the bajji crisp. - fry · ~5 min
Heat the oil for frying.
Heat oil for frying in a deep pan over medium heat until moderately hot. The batter should rise steadily when a small drop is added to the oil.
TIPKeep the heat medium so the batter cooks through before turning too dark. - fry · ~15 min
Dip and fry the chilies.
1.Dip each chili into the batter and coat it fully.2.Slide 2 to 3 coated chilies gently into the hot oil.3.Fry until golden and crisp, turning a few times for even color.4.Lift out and drain well before frying the remaining chilies. - serve
Serve the mirchi 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 chilies completely before dipping, or the batter will slide off and splutter in oil.
- 2Keep the slit shallow and the stem intact so the chili holds its shape while frying.
- 3Lightly crush the carom seeds between your palms before adding; this releases more aroma into the batter.
- 4If the batter thickens as it rests, add just a spoon or two of water so the coating stays even, not doughy.
- 5Fry only 2 to 3 bajjis at a time to avoid dropping the oil temperature and making them greasy.
- 6For street-style extra crispness, let the first fry set, then refry the bajjis briefly just before serving.
- 7Serve immediately with lemon or coconut chutney; the crust is at its crispiest in the first few minutes.
Adapt it for your goals.
Stuffed
Fill the slit chilies with a little spiced onion or tangy tamarind masala before dipping for a more robust street-style version.
low oilLow-oil
Shallow-fry in less oil with a slightly thinner coating if you want a lighter snack, though it will be less puffed than deep-fried bajji.
extra crispyExtra-crispy
Increase the rice flour slightly and double-fry the bajjis for a crunchier shell that holds up longer after frying.
milderMilder
Deseed the chilies fully and choose larger bajji mirchi for the same flavor and texture with gentler heat.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein and makes the snack more satisfying than a plain starch-based batter.
Digestive Spice Support
Carom seeds and asafoetida are traditional spices often used to make gram-flour batters feel easier to digest.
Gluten-Free Ingredients
This bajji uses besan and rice flour instead of wheat flour, making it suitable for those avoiding gluten ingredients.
Frequently asked questions
Use large bajji chilies with thick flesh and milder heat. They fry well and give the classic soft-inside, crisp-outside texture.
