Mirapakaya Bajji Recipe | Mirchi Bajji | Chilli Bajji | Milagai Bajji 

Recipe Prepared By

Smt Jhansi Lakshmi

*****
Article Written By



Mirapakaya Bajji | Mirchi Bajji | Chilli Bajji | Milagai Bajji

Mirapakaya bajji or mirchi bajji is deep fried crispy green chilli with besan covering. They can also be stuffed with onions, lemon juice, coriander leaves and red chilli powder. This is a mouthwatering tea time spicy snack, especially during rainy season. This stuffed chilli bajji is famous in South India. Here are the step by step instructions.

Mirapakaya bajji or mirchi bajji is deep fried crispy green chilli with besan covering. They can also be stuffed with onions, lemon juice, coriander leaves and red chilli powder. This is a mouthwatering tea time spicy snack, especially during rainy season. This stuffed chilli bajji is famous in South India. Here are the step by step instructions.

Preparation time: 10 minutes
Cooking time: 5 minutes
Course: Snack
Main ingredient: Long chilli
Yield: 10-12 Bajji's
1 Bowl measurement: 250 ml

 
Ingredients 

Long chilli or bajji mirapakaya: 10
Long chilli or bajji mirapakaya: 10

 

For the stuffing

Bengal gram flour or besan flour: 1/4 bowl
Bengal gram flour or besan flour: 1/4 bowl

 

Carom seeds or ajwain or vaamu: 1/2 tbsp
Carom seeds or ajwain or vaamu: 1/2 tbsp

 

Tamarind pulp (lemon size tamarind soaked and filtered): 2 tbsp
Tamarind pulp (lemon size tamarind soaked and filtered): 2 tbsp

 

Salt: 1/4 tbsp or as needed
Salt: 1/4 tbsp or as needed

 

For the batter

Bengal gram flour or besan flour: 1&1/2 bowl
Bengal gram flour or besan flour: 1&1/2 bowl

 

Carom seeds (vaamu, ajwain): 1 tbsp
Carom seeds (vaamu, ajwain): 1 tbsp

 

Lemon
Lemon

 

Cooking soda: very little or a pinch

Salt: As required

Oil: To fry





Procedure

Step 1: Wash the chillies and cut them vertically on one side as shown, remove the seeds partially based on the spiciness required. Keep them aside
Step 1: Wash the chillies and cut them vertically on one side as shown, remove the seeds partially based on the spiciness required. Keep them aside

 

Step 2: Blend carom seeds, salt and besan flour
Step 2: Blend carom seeds, salt and besan flour

 

Step 3: Add the powder to tamarind pulp, make it a thick paste 
Step 3: Add the powder to tamarind pulp, make it a thick paste

 

Step 4: Stuff the chilly inside the cut 
Step 4: Stuff the chilly inside the cut




Step 5: In a mixing bowl, add besan flour and keep adding the water till it comes to dosa batter consistency. Make sure that there are no lumps formed in the batter, add carom seeds, a pinch of cooking soda and required salt.
Note:
Adding more cooking soda will absorb more oil. For crispy bajji add 1 or 2 tbsp rice flour to the batter
Step 5: In a mixing bowl, add besan flour and keep adding the water till it comes to dosa batter consistency. Make sure that there are no lumps formed in the batter, add carom seeds, a pinch of cooking soda and required salt.

Note: Adding more cooking soda will absorb more oil.

 

Step 6: The chilly should be well coated with the batter so the batter should be slightly thick. 
Note: Very thick batter gives us hard bajji
Step 6: The chilly should be well coated with the batter so the batter should be slightly thick.

 

For frying bajjis: Pre-heat oil. To check the heat of the oil, put a pinch of batter and if it rises immediately, it means oil is ready. 

Step 7: In medium flame, take a stuffed chilly and dip in the batter holding its stem
Step 7: In medium flame, take a stuffed chilly and dip in the batter holding its stem

 

Gently leave it in hot oil
Gently leave it in hot oil




Fry few bajji's at a time according to frying pan capacity
Fry few bajji's at a time according to frying pan capacity

 

Deep fry both the sides till golden brown colour
Deep fry both the sides till golden brown colour

 

Step 8: On a plate, add lemon juice and coriander leaves to chopped onion. Mix well and stuff it in the bajji
Step 8: On a plate, add lemon juice and coriander leaves to chopped onion. Mix well and stuff it in the bajji

 

Hot and tasty mirchi bajji's are ready, serve them with ginger chilly pickle or coconut chutney or tomato ketchup :)
Hot and tasty mirchi bajji's are ready, serve them with ginger chilly pickle or coconut chutney or tomato ketchup :)






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