Mirchi bajji is a popular Indian snack that originated in the state of Andhra Pradesh. It is made by stuffing large green chilies (known as mirchi) with a spiced filling, dipping them in a batter made of gram flour (besan), and deep-frying until crispy and golden brown.
The filling for mirchi bajji typically consists of a mixture of mashed potatoes, onions, spices such as turmeric, red chili powder, and cumin powder, and sometimes other ingredients like grated paneer (Indian cottage cheese) or grated coconut. The filling is stuffed into the chilies, which are then coated with the batter and fried.
Mirchi bajji is known for its contrasting flavors and textures. The spiciness of the chilies is balanced by the savory filling, and the crispy outer layer of the bajji adds a satisfying crunch. It is often served with a variety of chutneys, such as mint chutne
Mirchi bajji is a popular street food snack in India, especially in the southern states like Andhra Pradesh, Telangana, Tamil Nadu, and Karnataka. It is commonly enjoyed during monsoon seasons or as a tea-time snack. It is also served in some restaurants and is a favorite at festive occasions and celebrations.
Mirchi bajji is a popular street food snack in India, especially in the southern states like Andhra Pradesh, Telangana, Tamil Nadu, and Karnataka. It is commonly enjoyed during monsoon seasons or as a tea-time snack. It is also served in some restaurants and is a favorite at festive occasions and celebrations.
Ingredients:
- Large green chilies (mirchi)
- 1 cup gram flour (besan)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust according to your spice preference)
- 1/2 teaspoon cumin powder
- Salt to taste
- Water (as needed for the batter)
- Oil for deep frying
For the filling:
- 2 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- Salt to taste
Instructions:
- Wash the green chilies and pat them dry. Make a slit lengthwise in each chili, keeping the stem intact. Remove the seeds if you prefer a milder taste.
- In a mixing bowl, combine the mashed potatoes, chopped onions, red chili powder, cumin powder, and salt. Mix well to make the filling.
- Stuff the green chilies with the potato filling, ensuring they are evenly filled. Set aside.
- In a separate bowl, prepare the batter by combining gram flour, turmeric powder, red chili powder, cumin powder, and salt. Gradually add water to form a smooth and thick batter. The consistency should be thick enough to coat the chilies.
- Heat oil in a deep frying pan or kadai over medium heat.
- Dip each stuffed chili into the batter, ensuring it is coated completely. Gently slide the coated chili into the hot oil. Fry a few chilies at a time, depending on the size of your frying pan, until they turn golden brown and crispy. Flip them occasionally to ensure even frying.
- Once fried, remove the mirchi bajjis from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.
- Serve the mirchi bajjis hot with mint chutney, tamarind chutney, or any other chutney of your choice. You can also sprinkle some chaat masala on top for extra flavor.
- Enjoy your homemade mirchi bajjis as a delicious snack!
Serving Suggestions
- Chutneys: Mirchi bajjis pair well with a variety of chutneys. Serve them with mint chutney, tamarind chutney, or coriander chutney for a refreshing and tangy flavor.
- Sauce or Dip: You can also serve mirchi bajjis with tomato ketchup, sweet and sour sauce, or any other spicy or tangy dip of your choice.
- Chaat-style: Give your mirchi bajjis a chaat twist by topping them with some chopped onions, sev (crunchy chickpea flour noodles), and a drizzle of tangy tamarind chutney and mint chutney. This adds an extra layer of flavor and texture.
- Tea-time snack: Mirchi bajjis are a perfect accompaniment to a hot cup of tea or coffee. Serve them with your favorite hot beverage for a satisfying snack time.
- Party appetizer: Mirchi bajjis can be a great addition to your party menu. Serve them as a finger food at gatherings, potlucks, or festive occasions. They are sure to be a hit among your guests.
- Street food-style: Recreate the street food experience by serving mirchi bajjis on a paper plate or in a paper cone, just like the vendors do in India. This adds an authentic touch and enhances the fun factor.
Tips and Variations
Tips:
- For a crispier batter, you can add a tablespoon of rice flour or cornstarch to the gram flour batter. This helps create a lighter and crunchier texture.
- Customize the spice level of mirchi bajjis according to your taste preferences. Increase or decrease the amount of red chili powder and other spices in the filling and batter to achieve your desired level of spiciness.
- If the chilies are particularly spicy, you can soak them in lightly salted water for about 15 minutes before stuffing and frying. This can help reduce the heat level of the chilies.
- After frying the mirchi bajjis, place them on a wire rack or paper towels to drain any excess oil. This helps maintain their crispness and reduces the greasiness.
Variations:
- Stuffed: Instead of using a mashed filling, you can stuff the chilies with a mixture of spices, crushed peanuts, sesame seeds, and grated coconut. This gives a different texture and flavor profile to the bajjis.
- Cheese-Stuffed: For a cheesy twist, stuff the chilies with a mixture of grated cheese, such as paneer or cheddar. The cheese melts and adds a gooey texture to the filling when fried.
- Veggie: Experiment with different vegetable fillings. For example, finely chopped spinach, grated beetroot, or mashed sweet potatoes can be used as an alternative filling for a healthier and vibrant variation.
- Mini: Instead of using large chilies, you can make bite-sized bajjis by using small green chilies. This is a great option for serving as an appetizer or party snack.
- Gluten-Free: If you have gluten intolerance, you can substitute gram flour with gluten-free flours like rice flour, chickpea flour (made from white chickpeas), or a gluten-free flour blend for the batter.
FAQs
- What kind of chilies should I use for mirchi bajji?
Mirchi bajjis are typically made using large green chilies with thick walls. Popular choices include Bhavnagri chilies, banana peppers, or Anaheim peppers. Choose chilies that have a mild to medium level of spiciness according to your preference.
- Can I make mirchi bajjis without deep-frying?
Deep-frying is the traditional method for making them, as it gives them a crispy texture. However, if you prefer a healthier alternative, you can try baking or air frying them. The result may be slightly different in texture but can still be enjoyable.
- How do I reduce the spiciness of the chilies?
If you want to reduce the spiciness of the chilies, you can remove the seeds and inner membranes before stuffing them. This is where most of the heat is concentrated. Alternatively, you can use milder varieties of chilies that suit your taste.
- Can I make the filling for mirchi bajji in advance?
Yes, you can prepare the filling in advance. Store it in an airtight container in the refrigerator for up to 1-2 days. When you’re ready to make the bajjis, stuff the chilies with the pre-made filling and proceed with the batter and frying.
- Can I freeze mirchi bajjis?
It is not recommended to freeze them, as their texture may suffer upon thawing and reheating. They are best enjoyed fresh and hot right after frying for the best taste and texture.
- Can I reheat?
Mirchi bajjis are best enjoyed fresh and hot. However, if you have leftovers, you can reheat them in an oven or toaster oven at a low temperature to maintain their crispiness. Reheating in a microwave may result in a loss of crispness.
