Mirchi Bajji - 2 Ways
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.
Servings 12 pieces
Calories 117kcal
Ingredients
Batter
- 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
Potato Filling
- 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
Mirchi Bajji
- 12 Long Green Chillies bajji mirchi
- 1 ½ cups Oil for frying
Instructions
Batter
- 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.
Potato Filling
- 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.
Mirchi Bajji
- 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 ½ 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!
Video
Nutrition
Calories: 117kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 306mg | Potassium: 97mg | Fiber: 3g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg