Mirchi Bajji
Mirchi bajji, commonly referred to as chili bajji or mirapakaya bajji, is a well-known street food and snack in India. Typically, large green chillies are filled with a mixture of crushed cumin, ajwain and salt, coated in spiced gram flour batter, and deep-fried until crispy and golden brown. The combination of spicy chilies and a crispy, flavorful outer layer is what makes Mirchi bajji so well-loved.
Servings: 3 people
Calories: 591kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For stuffing
- 1 Tablespoon Cumin seeds
- 1 Tablespoon Carom seeds/Ajwain
- Salt as needed
Instructions
- Place cumin seeds, ajwain and salt in a mixer jar.1 Tablespoon Cumin seeds, 1 Tablespoon Carom seeds/Ajwain, Salt
- Grind it to a coarse powder and set it aside.Spice blender or coffee blender could be used instead of a mixer jar to grind the spices.
- Wash and slit the green chilies lengthwise, remove the seeds.8-10 Padron Chilli Peppers
- Use a small spoon to stuff each slit chili with a mixture of cumin and carom seeds. Repeat the procedure for the remaining chillies and set aside all stuffed chillies.
- Heat oil in a deep frying pan or kadai over medium heat.Oil
- In a mixing bowl, combine gram flour, carom seeds, rice flour, salt, hot oil and a pinch of baking soda to prepare the batter. Add water gradually and mix until the batter becomes smooth and thick, similar to pancake batter.1 cup Gram Flour, 3 Tablespoons Rice Flour, ¼ Teaspoon Baking Soda (Bicarbonate of Soda), ¾ cup Water, 3 Tablespoons Oil, Salt, ¼ Teaspoon Carom seeds/Ajwain
- Dip the prepared stuffed green chilies into the batter, ensuring they are fully covered.
- Carefully slide the coated chilies into the hot oil and fry them until they turn golden brown and crisp. Fry them in batches to ensure the pan doesn't get overcrowded.
- Remove the mirchi bajjis from the oil using a slotted spoon and place them on a plate lined with a paper towel to remove excess oil.
- Serve stuffed mirchi bajji hot with mint chutney, tamarind chutney, or a cup of tea.
Notes
Choose the Right Chilies: Use mild green chilies like padron chilli peppers, banana peppers or Anaheim peppers. These chilies are less fiery, making them a better choice for this snack.
Slit and Seed Chilies Carefully: Slit the chilies lengthwise and remove the seeds if you want to reduce the heat. This step can make the bajjis less spicy.
Ensure that the batter has the right consistency. It should have enough thickness to coat the back of a spoon, but not too much. Adjust the water or flour quantity as necessary.
Adding a small pinch of baking soda can make the batter lighter and crispier. Be careful not to use too much, as it can make bajji taste soapy.
Heat the Oil: Heat the oil to the right temperature before frying. Drop a small amount of batter into the oil to check if it's hot enough. If it sizzles and rises to the surface, the oil is ready.
Fry in Batches: Avoid overcrowding the frying pan or kadai. Fry the mirchi bajjis in multiple batches to ensure they cook evenly and turn crispy.
Batter Coating: Ensure the chilies are evenly coated with the batter. This helps in creating a uniform and crispy texture.
Drain Excess Oil: After frying, place the mirchi bajjis on a plate lined with paper towels to remove excess oil. This prevents them from becoming greasy.
Serve Hot: Mirchi bajjis are best enjoyed when hot and fresh. Serve them immediately with chutney or sauce of your choice.
Be Cautious with Chilies: Be mindful of handling hot chilies. Avoid touching your face or eyes. Make sure to wash your hands thoroughly after handling chilies.
Sieve the flour: Ensure to sieve the gram flour before making the batter to break the lumps and to eliminate any debris or impurities if present.
Heat oil: Ensure to heat oil over medium flame. By using medium heat, you can keep the oil temperature stable and controlled. The oil can quickly overheat with high heat, resulting in uneven cooking and possibly food burning.
Nutrition
Calories: 591kcal | Carbohydrates: 42g | Protein: 11g | Fat: 43g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Sodium: 526mg | Potassium: 400mg | Fiber: 11g | Sugar: 9g | Vitamin A: 43IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 3mg
