📝 About This Recipe
A quintessential gem of South Indian street food, Mirchi Bajji features large, mild green chilies double-fried to golden perfection in a spiced chickpea batter. These fritters are traditionally stuffed with a tangy tamarind and carom seed paste, then sliced open and filled with crunchy onions and peanuts for an explosion of textures. It is the perfect balance of heat, tang, and crunch that captures the vibrant spirit of Hyderabad's bustling food stalls.
🥗 Ingredients
The Chilies
- 8-10 pieces Large Green Chilies (Use 'Bhavnagri' or 'Banana' chilies (mild variety))
Tangy Stuffing Paste
- 2 tablespoons Tamarind Paste (Thick concentrate)
- 1 teaspoon Ajwain (Carom Seeds) (Crushed)
- 1/2 teaspoon Cumin Powder (Roasted)
- 1/4 teaspoon Salt
The Crispy Batter
- 1.5 cups Besan (Chickpea Flour) (Sifted for no lumps)
- 1/4 cup Rice Flour (For extra crispiness)
- 1 teaspoon Kashmiri Red Chili Powder (For color and mild heat)
- 1/4 teaspoon Turmeric Powder
- 1/4 teaspoon Baking Soda (Ensures a light, airy texture)
- 1 tablespoon Hot Oil (Whisked into the batter)
- 3/4 cup Water (Adjust for thick consistency)
Street-Style Onion Filling
- 1 medium Red Onion (Finely chopped)
- 2 tablespoons Fresh Cilantro (Finely chopped)
- 2 tablespoons Roasted Peanuts (Crushed)
- 1 teaspoon Chaat Masala (For sprinkling)
- 1 tablespoon Lemon Juice (Freshly squeezed)
Frying
- 2-3 cups Vegetable Oil (For deep frying)
👨🍳 Instructions
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1
Wash the green chilies and pat them completely dry with a kitchen towel. This prevents the oil from splattering later.
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2
Make a vertical slit along the length of each chili, keeping the stem intact. Carefully scrape out the seeds and pith using a small spoon to reduce the heat level.
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3
In a small bowl, mix the tamarind paste, crushed ajwain, cumin powder, and salt to form a thick, tangy paste.
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4
Apply a small amount of this tamarind paste inside each deseeded chili. This adds an essential layer of flavor that cuts through the richness of the batter.
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5
To prepare the batter, whisk together the besan, rice flour, red chili powder, turmeric, baking soda, and salt in a large mixing bowl.
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6
Gradually add water while whisking constantly to create a smooth, thick batter. It should be thick enough to coat the back of a spoon without dripping off instantly.
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7
Whisk in one tablespoon of hot oil into the batter; this secret step ensures the bajji doesn't absorb too much oil and stays crisp.
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8
Heat the frying oil in a deep kadai or heavy-bottomed pan over medium-high heat. Test the temperature by dropping a small bit of batter—it should sizzle and rise to the surface immediately.
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9
Hold a chili by the stem, dip it into the batter to coat it evenly, and gently slide it into the hot oil. Fry in batches of 3 or 4 to avoid overcrowding.
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10
Fry the chilies until they are light golden brown. Remove them with a slotted spoon and drain on paper towels.
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11
For extra crunch, perform a 'double fry': increase the oil heat slightly and fry the bajjis a second time for 1 minute until deep golden and very crispy.
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12
While the bajjis cool slightly, mix the chopped onions, cilantro, crushed peanuts, lemon juice, and chaat masala in a bowl.
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13
To serve street-style, slit the fried bajji vertically (without cutting all the way through) and generously stuff the center with the onion-peanut mixture.
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14
Sprinkle a final pinch of chaat masala over the top and serve immediately while hot and crunchy.
💡 Chef's Tips
Always use rice flour in combination with besan; it’s the secret to a professional crunch that lasts. If your chilies are particularly spicy, soak them in salted water for 15 minutes before stuffing to mellow them out. Ensure the batter is thick; if it's too thin, it will slide off the smooth skin of the chili. Do not skip the ajwain (carom seeds) as they aid in digestion and provide the signature aroma of Indian fritters. For a variation, you can add a little mashed potato stuffing along with the tamarind paste inside the chili.
🍽️ Serving Suggestions
Serve hot with a side of sweet and spicy Tamarind Chutney or Mint-Coriander Chutney. Pair with a steaming glass of Masala Chai for the ultimate rainy-day snack experience. Serve alongside 'Murmura' (spiced puffed rice) to replicate the authentic South Indian 'Bajji-Mixture' street experience. Add a side of fried salted green chilies for those who crave even more heat. Garnish with extra fine sev (crunchy chickpea noodles) for added texture.