Mirchi Bajji Recipe | Chilli Bajji

That is a kind of recipes by which, it is possible for you to to get pleasure from chillies with out their spiciness. Thus, this Mirchi Bajji can also be a well-liked one at my dwelling and I make it on many events. Since, there’s no warmth from the chilies on this recipe, it’s appreciated by every person. There are numerous variations, just like the Mirchi Vada and Mirchi Pakoda well-known in Northern and Western India. However the Chilli Bajji is sort of a definite one from Southern India.

About Mirchi Bajji

Mirchi Bajji, additionally known as Mirapakaya Bajji or Milagai Bajji is a widely known avenue meals present in Andhra Pradesh and Karnataka in South India. These are merely batter-fried stuffed inexperienced chilies that are spot on with flavors and textures.

Whereas there could also be one common approach of creating these Chilli Bajji full of a filling, one other well-liked Andhra model is the one which is a reduce Mirchi Bajji. That is additionally equally tasty.

The kind of inexperienced chilies which might be normally used to make these bajjis and even different pakodas/bhajiyas is normally the big, thicker ones that are the mildest on the subject of the warmth issue. Additionally, for the reason that measurement of those chilies is bigger than the same old ones, it’s simpler to stuff them too.

These varieties can embrace bajji mirchi, Bhavnagri chilies, Bullhorn chilies or any comparable ones. One other dish that makes use of the identical sort of chilies is the Mirchi Ka Salan, the quintessential facet dish loved with a Hyderabadi Biryani.

You can also make the Mirchi Bajji as a beautiful tea time snack. They style nice simply as they’re. So, you actually don’t want any accompaniment with it. Though, a cup of tea or espresso doesn’t hurt both.

Extra On Mirapakaya Bajji

Whereas making the Mirapakaya Bajji recipe, I season the inexperienced chillies with a tangy spice combination. I learnt this technique from my mom, who had learnt it from certainly one of her Hyderabadi buddies.

The seasoning filling is made up of cumin powder, salt and lemon juice. Although as an alternative of lemon juice, you should utilize tamarind pulp as properly.

Firstly, I stuff the chillies with this tangy masala combination. The cumin powder offers a beautiful earthy and barely nutty taste to the inexperienced chillies. Then, the stuffed chillies are dipped in a gram flour batter (besan batter) and deep fried.

Later, the batter-fried chilies are as soon as once more full of a spiced tangy onion filling. The crunch from the spiced onions and the crispiness of the fried mirchi is a match made in heaven, actually tongue tickling!

As I already talked about earlier, the Mirchi Bajji is greatest made with the bigger number of inexperienced chilies which aren’t spicy in any respect.

However it’s a must to additionally discard the seeds and the pith of the chilies. If not eliminated, the chilies may impart a sizzling and pungent style to the dish. Furthermore the seeds can burst whereas frying, so do take away them whereas prepping the chillies.

With inexperienced chilies I make a number of extra recipes, aside from this South Indian fashion Chilli Bajji. Generally, I additionally fry inexperienced chilies as a facet with dal-rice.

The filling is of cumin powder (jeera powder), lemon juice and salt. With this, I stuff the inexperienced chilies after which fry these in some oil. Yum!

Step-by-Step Information

Tips on how to make Mirchi Bajji

Put together Inexperienced Chillies

1. Rinse 200 grams giant inexperienced chilies or 8 to 9 bajji mirchi very properly in water. Then, wipe dry every inexperienced chili and maintain apart.

2. With a small knife or a paring knife, slit one facet of the inexperienced chili. Maintain the stems intact on the inexperienced chilies.

3. Now with the deal with of a small spoon, take away the seeds and pith of the inexperienced chilies. Be certain that all of the seeds are eliminated.

4. Take 1.5 tablespoons cumin powder and 1 teaspoon salt or add as per style.

5. Add 2 tablespoons lemon juice.

6. Combine to a clean paste.

7. With a small spoon, stuff the ready spice paste in every inexperienced chili. Maintain the stuffed inexperienced chilies apart.

Make Batter

8. Take 1.5 cups gram flour (besan) and ¼ cup rice flour in a mixing bowl.

9. Add the next spices:

• ¼ teaspoon crimson chili powder
• ¼ teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• ½ teaspoon carom seeds (ajwain)
• ⅛ teaspoon baking soda (about 2 to three pinches)
• salt as per style

10. Add 1 cup water, in elements.

11. Now, start to combine to a thick flowing batter. Relying on the standard of gram flour you possibly can add ¾ to 1 cup water.

12. Combine to a clean and thick batter.

Fry Chilli Bajji

13. Warmth oil for deep frying in a kadai. Take a look at a tiny portion of the batter within the oil. It ought to come up steadily and progressively.

If it stays on the backside, then the oil just isn’t sizzling sufficient. If it comes up too rapidly, then the oil has turn out to be very popular.

14. Now, maintain the stuffed inexperienced chili with its stem and place within the batter.

15. Coat the stuffed inexperienced chili evenly with the batter. Be certain that the reduce facet can also be coated with the batter.

16. Place the batter coated stuffed inexperienced chilies within the sizzling oil. Don’t overcrowd the pan or kadai with the inexperienced chilies. Fry on medium warmth.

17. When one facet is gentle golden, gently flip over the stuffed chilli bajji and proceed to fry.

18. Flip over a few instances and fry until the chilli bajjis are golden and crisp.

19. Take away the crisp and golden fried chili bajji with a slotted spoon.

20. Place fried Mirchi Bajji on kitchen paper towels to take away additional oil. Fry the remaining stuffed inexperienced chilies in an identical method.

Make Stuffed Mirchi Bajji

21. In a small bowl, take ½ cup chopped onions and 2 tablespoons chopped coriander leaves.

22. Add the next spices and seasonings:

• ⅛ teaspoon crimson chili powder (or 2 to three pinches crimson chili powder)
• ½ teaspoon chaat masala powder
• ⅛ teaspoon salt
• 2 to three pinches salt or add salt as per style

23. Add 1 teaspoon lemon juice.

24. Combine very properly. Examine the style and add extra of the spices and seasonings if wanted.

Serve Mirapakaya Bajji

25. When the Mirchi Bajji are nonetheless sizzling or heat, take every bajji and reduce it from one facet.

26. With a spoon, place the ready spiced onion-coriander leaves stuffing in every inexperienced chili.

27. Serve Andhra fashion Mirchi Bajji straightaway with night chai or filter espresso. One of the best ways to relish these chilli bajji is to stuff and serve them whereas nonetheless sizzling or heat.

Professional Ideas

1. Spicier Style: In case you want to make a spicier Mirchi Bajji, then use inexperienced chillies that are barely spicy and sizzling.
2. Batter Consistency: Make a thick flowing batter. If the batter is skinny, it’s going to make the Mirchi Bajji oily as the skinny batter will take up lot of oil. A thick batter will lead to a denser texture on the skin, after being fried.
3. Coating Batter: Be certain the batter is coated evenly all around the chiilies. Don’t miss any sides, particularly the reduce facet. If the reduce facet just isn’t coated with the batter, oil might seep into the chilli and the cumin powder filling might spill out. 
4. Earlier than Frying: To test whether or not the oil is prepared for deep frying: Put a little bit portion of the batter within the oil. If it comes up steadily and progressively, it’s prepared. If it doesn’t and stays on the backside, then that you must warmth the oil extra. Additionally, if it comes up too rapidly, then the oil could be very sizzling.
5. Frying Chillies: You must fry the Mirchi Bajji on medium warmth or else they won’t prepare dinner evenly, each from inside and out of doors.
6. Stuffing Variations: Strive experimenting with different fillings, like that of potatoes, paneer, tomatoes and many others.

Extra Bajji Recipes To Strive!

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This Mirchi Bajji recipe from the archives first printed in February 2018 has been republished and up to date on November 2022.