Mirchi Bajji – 2 Methods (Mirchi Bhajiya)

Mirchi Bajji is a unbelievable monsoon snack and one other addition to the pakora sequence. I’m exhibiting you how one can make them two methods – with a potato (aloo) stuffing and an onion coriander stuffing.

There may be nothing like Mirchi Bajji’s with a cup of chai! These are India’s reply to Jalapeno Poppers and I undoubtedly love these infinitely extra. You is likely to be sniffing your manner via it however you received’t cease consuming them. At dwelling, we solely sprinkle chaat masala on the within earlier than batter frying them.

Mirchi bajjis served on parchment paper with green chutney and ketchup

However then I got here to Bangalore and realised that there are just a few totally different variations. The favored Mirapakaya bajji/ Milagai bajji from Andhra and Tamil Nadu that are filled with potato or onion masala are sooo good. These recipes are impressed by them!

Elements + Find out how to make Mirchi Bajjis

These are normally made with massive inexperienced chillies that are a lightweight inexperienced in color. The massive measurement makes them simpler to stuff. These are particularly referred to as ‘bajji chillies’ while you go purchase them and are simply obtainable in most vegetable markets. If you reside outdoors India, you possibly can use jalapenos which have a distinct flavour however serve the aim!

Large green chillies required for Mirchi Bajji in a bowl
Chillies used for Mirchi Bajji

Stuffing for Mirchi Bhajiyas: I’ve recipes right here for two totally different stuffings. One is a potato / aloo filling and the opposite is a fast onion filling with ajwain and coriander. They’re each scrumptious. You possibly can additionally go away them plain or simply slit them and sprinkle a bit chaat masala inside in case you don’t need to do the additional effort. They nonetheless style fairly superb.

Picture of all the ingredients required for potato filling/aloo masala
Elements for aloo stuffing
Picture of all the ingredients required for the onion filling
Elements for onion stuffing
Step by step pictures to show how to make the fillings for stuffed mirchi bhajjis

Batter for Mirchi Bajjis: The batter is similar to my paneer pakora recipe. It’s a easy batter made with besan, rice flour, chaat masala, pink chilli powder and salt. The consistency must be thick, dropping consistency in order that the batter coats the bhajiyas and doesn’t come off. Additionally, if the batter is simply too skinny, the layer outdoors the mirchis received’t be thick sufficient and the chillies will really take in extra oil, and received’t prepare dinner correctly. Watch the video to see the consistency of the batter.

Picture of all the ingredients for the mirchi bhajiya batter
Elements for the pakora batter

Find out how to slit, deseed, stuff and fry mirchi bajjis: Whereas utilizing these chillies, a slit must be made to create a gap for the stuffing. The trick to splitting the mirchis is to make one vertical and one small horizontal slit (watch the video). I wish to deseed the chillies or the bhajiyas develop into too spicy, however in case you like the warmth, be happy to depart them in. Make certain to put on gloves whereas dealing with these and undoubtedly don’t contact your face after. Don’t be silly courageous like me 😂

How to slit, deseed chillies and fry mirchi bajjis - step by step pictures

These chilli pakoras are tremendous addictive! I actually make them each second week, and whereas lots of people like these with coriander chutney, I favor these with tomato ketchup to assist with the warmth 🔥

A collage to show the two stuffings in the bhajiyas side by side

Extra Pakora Recipes

Watch the Video

A collage to show the two stuffings in the bhajiyas side by side

Mirchi Bajji – 2 Methods

Mirchi Bajji is a unbelievable monsoon snack and one other addition to the pakora sequence. I am exhibiting you how one can make them two methods – with a potato (aloo) stuffing and an onion coriander stuffing.

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Course: Snacks & Appetizers

Delicacies: Indian, North Indian, South Indian

Key phrase: chilli pakora, mirchi bajji, mirchi pakora, mmirchi bhajiya, stuffed pakora

Prep Time: 15 minutes

Cook dinner Time: 10 minutes

Whole Time: 25 minutes

Servings: 12 items

Energy: 117kcal

Elements

Batter

  • ½ Cup Gram Flour Besan
  • ¼ Cup Rice Flour
  • ¼ Cup + 2 Tablespoons Water
  • ½ -1 Teaspoon Salt
  • ½ Teaspoon Pink Chilli Powder
  • ½ Teaspoon Chaat Masala
  • A Pinch Hing Asafoetida

Potato Filling

  • 2 Tablespoons Oil
  • ½ Teaspoon Cumin Seeds
  • 1 Teaspoon grated Ginger
  • 1 Teaspoon finely chopped Inexperienced Chilli
  • 1 Pinch Hing Asafoetida
  • ¼ Teaspoon Turmeric Powder
  • 1 Teaspoon Pink Chilli Powder
  • 1 Teaspoon Chaat Masala
  • ½ Cup boiled and mashed Potato 2 small potatoes approx
  • 1 Teaspoon Salt

Onion Coriander Filling

  • ¼ Cup finely chopped Onion
  • 2 Tablespoons finely chopped Coriander Leaves
  • ½ Teaspoon Carom Seeds Ajwain
  • 1 Teaspoon Chaat Masala
  • ¼ Teaspoon Salt

Mirchi Bajji

  • 12 Lengthy Inexperienced Chillies bajji mirchi
  • 1 1/2 cups Oil for frying

Directions

Potato Filling

  • Add oil to a saucepan and permit it to warmth up on a medium excessive flame. As soon as scorching, add cumin seeds and permit to splutter. Instantly add ginger and inexperienced chillies and saute for 30 seconds.

  • Add turmeric powder, chilli powder, salt and chaat masala and saute for 30 seconds. Add mashed potatoes and blend to mix. Flip off flame, put aside and permit to chill.

Mirchi Bajji

  • Slit the inexperienced chilli lengthwise in an L form as proven within the video. Don’t slice them in half, solely make a small slit making a pocket. Utilizing a spoon or your finger, scrape out the seeds inside and veins inside.

  • Repeat this with the remaining inexperienced chillies. Use a spoon to stuff the chillies with the ready fillings. Put aside.

  • Warmth 1 1/2 inch oil in a kadhai on a medium excessive flame upto 350-375F.

  • Dip the stuffed chillies within the ready batter and punctiliously drop it into the recent oil. Fry for 4-6 minutes on medium flame or till golden brown.

  • Use a skimmer or a slotted spoon to take away the fried chilli bajjis and switch to a tissue lined plate. Serve together with some mint coriander chutney or ketchup or simply have it as is!

Diet

Energy: 117kcal | Carbohydrates: 11g | Protein: 2g | Fats: 8g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Trans Fats: 1g | Sodium: 306mg | Potassium: 97mg | Fiber: 3g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg

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