Mirchi Bajji is a fantastic monsoon snack and another addition to the pakora series. I’m showing you how to make them two ways – with a potato (aloo) stuffing and an onion coriander stuffing.
There is nothing like Mirchi Bajji’s with a cup of chai! These are India’s answer to Jalapeno Poppers and I definitely love these infinitely more. You might be sniffing your way through it but you won’t stop eating them. At home, we only sprinkle chaat masala on the inside before batter frying them.
But then I came to Bangalore and realised that there are a few different versions. The popular Mirapakaya bajji/ Milagai bajji from Andhra and Tamil Nadu which are stuffed with potato or onion masala are sooo good. These recipes are inspired by them!
Ingredients + How to make Mirchi Bajjis
These are usually made with large green chillies which are a light green in colour. The large size makes them easier to stuff. These are specifically called ‘bajji chillies’ when you go buy them and are easily available in most vegetable markets. If you live outside India, you can use jalapenos which have a different flavour but serve the purpose!
Stuffing for Mirchi Bhajiyas: I have recipes here for two different stuffings. One is a potato / aloo filling and the other is a quick onion filling with ajwain and coriander. They are both delicious. You could also leave them plain or just slit them and sprinkle a little chaat masala inside if you don’t want to do the extra effort. They still taste pretty amazing.
Batter for Mirchi Bajjis: The batter is very similar to my paneer pakora recipe. It’s a simple batter made with besan, rice flour, chaat masala, red chilli powder and salt. The consistency should be thick, dropping consistency so that the batter coats the bhajiyas and doesn’t come off. Also, if the batter is too thin, the layer outside the mirchis won’t be thick enough and the chillies will actually soak up more oil, and won’t cook properly. Watch the video to see the consistency of the batter.
How to slit, deseed, stuff and fry mirchi bajjis: While using these chillies, a slit needs to be made to create an opening for the stuffing. The trick to splitting the mirchis is to make one vertical and one small horizontal slit (watch the video). I like to deseed the chillies or the bhajiyas become too spicy, but if you like the heat, feel free to leave them in. Make sure to wear gloves while handling these and definitely don’t touch your face after. Don’t be stupid brave like me 😂
These chilli pakoras are super addictive! I literally make them every second week, and while a lot of people like these with coriander chutney, I prefer these with tomato ketchup to help with the heat 🔥
More Pakora Recipes
- Onion Pakoda
- Paneer Pakora – 2 Ways
- Vegetable Pakoras
- Punjabi Samosa
- Chicken 65
- Sabudana Vada
- Crispy Veg Nuggets
Watch the Video
Mirchi Bajji – 2 Ways
- ½ Cup Gram Flour Besan
- ¼ Cup Rice Flour
- ¼ Cup + 2 Tablespoons Water
- ½ -1 Teaspoon Salt
- ½ Teaspoon Red Chilli Powder
- ½ Teaspoon Chaat Masala
- A Pinch Hing Asafoetida
- 2 Tablespoons Oil
- ½ Teaspoon Cumin Seeds
- 1 Teaspoon grated Ginger
- 1 Teaspoon finely chopped Green Chilli
- 1 Pinch Hing Asafoetida
- ¼ Teaspoon Turmeric Powder
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Chaat Masala
- ½ Cup boiled and mashed Potato 2 small potatoes approx
- 1 Teaspoon Salt
Onion Coriander Filling
- ¼ Cup finely chopped Onion
- 2 Tablespoons finely chopped Coriander Leaves
- ½ Teaspoon Carom Seeds Ajwain
- 1 Teaspoon Chaat Masala
- ¼ Teaspoon Salt
- 12 Long Green Chillies bajji mirchi
- 1 1/2 cups Oil for frying
- Combine all the ingredients in a bowl and whisk well to mix. Ensure there are no lumps. The consistency must be slightly thick like an idli batter. Keep aside.
- Add oil to a saucepan and allow it to heat up on a medium high flame. Once hot, add cumin seeds and allow to splutter. Immediately add ginger and green chillies and saute for 30 seconds.
- Add turmeric powder, chilli powder, salt and chaat masala and saute for 30 seconds. Add mashed potatoes and mix to combine. Turn off flame, set aside and allow to cool.
Onion Coriander Filling
- Combine all the ingredients in a bowl and set aside for later.
- Slit the green chilli lengthwise in an L shape as shown in the video. Do not slice them in half, only make a small slit creating a pocket. Using a spoon or your finger, scrape out the seeds inside and veins inside.
- Repeat this with the remaining green chillies. Use a spoon to stuff the chillies with the prepared fillings. Set aside.
- Heat 1 1/2 inch oil in a kadhai on a medium high flame upto 350-375F.
- Dip the stuffed chillies in the prepared batter and carefully drop it into the hot oil. Fry for 4-6 minutes on medium flame or until golden brown.
- Use a skimmer or a slotted spoon to remove the fried chilli bajjis and transfer to a tissue lined plate. Serve along with some mint coriander chutney or ketchup or just have it as is!