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

Introduction

Mirapakaya bajji, also known as mirchi bajji or chilli bajji, is a popular South Indian snack. This deep-fried treat features spicy green chillies coated with a crispy besan (gram flour) batter. For an added burst of flavor, the bajjis can be stuffed with chopped onions, coriander leaves, red chilli powder, and a squeeze of fresh lemon juice. Perfect for tea time, especially on rainy days, this mouthwatering snack is beloved across the region. Let?s explore the step-by-step process of making these delicious bajjis at home.

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

Quick Navigation:

• Ingredients
• For the Stuffing
• For the Batter
• Procedure
• Step 1: Prepare the Chillies
• Step 2: Make the Stuffing
• Step 3: Stuff the Chillies
• Step 4: Prepare the Batter
• Step 5: Coat and Fry the Chillies
• Step 6: Fry the Bajjis
• Step 7: Add the Stuffing
• Step 8: Serve Hot

Ingredients

Long chilli or bajji mirapakaya: 10

For the Stuffing

Bengal gram flour or besan flour: 1/4 bowl

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

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

Salt: 1/4 tbsp or as needed

For the Batter

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

Carom seeds (vaamu, ajwain): 1 tbsp

Lemon:

Cooking soda: A pinch

Salt: As required

Oil: To fry

Procedure

Step 1: Prepare the Chillies

Wash the chillies thoroughly and make a vertical slit on one side, taking care not to cut them in half. Remove the seeds partially, depending on how spicy you want the bajji to be. Set the chillies aside.

Step 2: Make the Stuffing

Blend the carom seeds, salt, and besan flour together into a fine mixture.

Mix this blended mixture with tamarind pulp to create a thick paste.

Step 3: Stuff the Chillies

Carefully stuff the slit chillies with the tamarind-besan mixture, ensuring they are filled but not overstuffed.

Step 4: Prepare the Batter

In a mixing bowl, combine the besan flour and water gradually, mixing until it reaches dosa batter consistency. Ensure there are no lumps in the batter. Add carom seeds, a pinch of cooking soda, and the required amount of salt. Mix well.

Note: Adding too much cooking soda will make the bajjis absorb more oil. For extra crispiness, you can add 1-2 tbsp of rice flour to the batter.

Step 5: Coat and Fry the Chillies

Ensure that the batter is slightly thick so that it coats the chillies well. Very thick batter may result in hard bajjis.

Preheat oil in a frying pan. To check if the oil is hot enough, drop a pinch of batter into the oil. If it rises immediately, the oil is ready for frying.

Step 6: Fry the Bajjis

Dip the stuffed chillies in the batter, holding them by the stem. Gently place them into the hot oil.

Fry a few bajjis at a time, based on the size of your frying pan. Fry both sides of the bajjis until they turn golden brown.

Step 7: Add the Stuffing

On a plate, mix chopped onions, lemon juice, and coriander leaves. Once the bajjis are fried, stuff this mixture into the slit on each bajji for extra flavor.

Step 8: Serve Hot

Your crispy and spicy mirchi bajjis are now ready! Serve them hot with ginger chilly pickle, coconut chutney, or tomato ketchup.