Stuffed Egg Mirchi Bajji
Large green chilies are slit, stuffed with spiced egg filling, dipped in a light gram flour batter, and fried until crisp outside and soft within. A popular street-style snack with gentle heat and plenty of savory flavor.
For 4 servings
- boil · ~12 min
Boil the eggs.
Place the eggs in a pan, cover with water, and boil until hard-cooked. Cool, peel, and set aside.
TIPCool the eggs before peeling so the filling stays neat and easy to handle. - prep · ~5 min
Prepare the chilies.
1.Wash and dry the large green chilies.2.Slit each chili lengthwise, keeping one side intact.3.Remove the seeds and membranes carefully for milder heat.4.Set the chilies aside while you make the filling. - mix · ~4 min
Make the egg stuffing.
1.Grate or crumble the boiled eggs into a bowl.2.Add onion, chopped green chili, coriander leaves, lemon juice, 0.25 tsp salt, red chili powder, and garam masala.3.Mix well until the filling holds together lightly.4.Taste and adjust with a little more lemon if needed. - assemble · ~5 min
Stuff the chilies.
Open each slit chili gently and fill it with the egg mixture, pressing the stuffing in so it stays in place. Do not overfill or the bajjis may break while frying.
- mix · ~7 min
Make the batter.
1.Add chickpea flour, rice flour, turmeric powder, red chili powder, cumin seeds, baking soda, and the remaining 0.25 tsp salt to a bowl.2.Pour in water gradually and whisk to a smooth, thick batter.3.Mix until there are no lumps and the batter coats the back of a spoon.4.Let the batter rest for 5 minutes.TIPKeep the batter thick so it clings to the chilies and seals the stuffing inside. - fry · ~8 min
Fry the stuffed mirchi bajjis.
1.Heat oil for deep frying over medium heat until moderately hot.2.Dip each stuffed chili in the batter and coat it evenly.3.Slide the coated chilies into the oil and fry in batches.4.Turn gently and cook until golden and crisp on all sides.TIPUse medium heat throughout; very hot oil browns the batter before the chili softens. - rest · ~2 min
Drain the bajjis.
Lift the fried bajjis out of the oil and drain them well so the crust stays crisp.
- serve
Serve hot.
Serve the stuffed egg mirchi bajji hot as a snack or side. They pair well with chopped onion and a squeeze of lemon.
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 well before stuffing so the batter grips instead of sliding off.
- 2Grate the boiled eggs finely; a finer filling packs neatly and is less likely to spill while frying.
- 3If the stuffing feels loose, let it sit 5 minutes so the onion and lemon bind it slightly.
- 4Keep the batter thick enough to seal the slit completely, especially around the stuffed edge.
- 5Fry on medium heat only; the bajji chili should soften inside by the time the coating turns golden.
- 6Do not overcrowd the kadai, or the oil temperature will drop and the coating can turn greasy.
- 7Serve immediately after frying for the best contrast between crisp besan crust and soft egg filling.
Adapt it for your goals.
Low-oil
Shallow-fry or air-fry after coating with a slightly thicker batter for a lighter version with less oil.
extra spicyExtra-spicy
Leave a few seeds in the bajji chilies and add more chopped green chili to the egg stuffing for stronger heat.
potato eggPotato-egg
Mix mashed potato into the grated egg filling for a softer, fuller stuffing that stretches the recipe.
cheese stuffedCheese-stuffed
Add a little grated cheese to the egg mixture for a richer center that melts slightly when hot.
Why this is on our healthy list.
Protein-rich filling
Hard-boiled eggs make the stuffing satisfying and add good-quality protein to this snack.
Contains fresh herbs and aromatics
Onion, coriander, green chili, and lemon juice add freshness and flavor without needing heavy sauces.
Gram flour-based coating
The outer batter uses chickpea flour, which brings plant-based protein and a more substantial texture than plain flour.
Frequently asked questions
Do not overfill the slit chilies, press the egg mixture in firmly, and use a thick batter that seals the opening well.
