Mirchi Bajji Recipe Street Style | Mirapakaya Bajji | Milagai Bajji – Spicy, crispy, and irresistibly delicious – It’s a burst of nostalgia in every bite!! There is nothing like Mirchi Bajjis with a Cup of Masala Chai…..even more better if it’s a rainy day!!
What is Mirchi Bajji?
Mirchi Bajji, a popular South Indian street food deep fried snack prepared with green chillies dipped in gram flour batter mixed with a few spices. Mirchi Bajji is more than just food—it’s a burst of nostalgia, a warm hug on a cold evening, and the perfect balance of spice and comfort. It reminds us of family gatherings, street corners filled with laughter, and moments when the simplest things bring the most joy. It’s not just a snack, it’s an emotion❤️. Mirchi Bajji Recipe is very easy to follow if you take care of certain tips I have mentioned.
My introduction to Mirchi Bajji🌶️💛
As a kid, I was never fond of snacks prepared with besan. But later, my husband was mad of such snacks. He comes from Tenali, a town known for its rich culture and heritage in Andhra Pradesh, Mirchi Bajji holds a special place among street food lovers. As you walk through the vibrant streets town, you can spot small food stalls and local vendors where the sizzling sound of Mirchi Bajji being fried fills the air and the vendors serving up hot, crispy, and spicy Mirchi Bajji, often accompanied by a tangy tamarind chutney or coconut chutney.
Similarly, walk off to any street in Vijayawada (where my parents live), you are sure to find carts making these bajjis, punugulu, bondas and many more. My hubby tempted me to try these and since then there was no look back. Mirchi Bajji not just a snack; it’s a little moment of joy. So, whenever we visited my in-laws, it was a ritual to go to a movie, have mirchi bajji at our favourite place & then hop on to the jalebi street to get some bellam Jalebi (This is another mid blowing expereience, which I will save for another post)
How to make Mirchi Bajji – Mirapakaya Bajji
Making the perfect Mirchi Bajji requires a bit of technique to get the right balance of spice, crunch, and flavor. Here are some tips to help you make Mirchi Bajji Recipe at home that’s crispy on the outside and packed with flavor on the inside.
Choosing the Right Chilies:
- Use medium-sized green chilies: Opt for long, thick green chilies that are slightly mild in heat but still provide that fiery flavor. You can also choose Jalapenos if you want a milder version.
- Test the spice level: Before stuffing the chilies, you can test the spice by taking a tiny bite from the tip of one. If it’s too hot, scrape out some of the seeds to reduce the heat. This step can also help prevent the chilies from bursting while frying.
Preparing the Chilies:
- Slit the chilies carefully: Slit the chilies from one side, making sure not to cut them in half. The goal is to create a pocket for stuffing without breaking the chili.
- Remove seeds for milder heat: If you want a less spicy version, use a small spoon to scrape out the seeds and the inner membranes. This step can also help prevent the chilies from bursting while frying.
- Lightly blanch the chilies (optional): If the chilies are too thick or hard, blanch them in hot water for a minute. This softens them, making it easier to stuff and fry.
Stuffing the Chilies:
- Get creative with stuffing: Mix & match ingredients of your choice.
- Ensure the stuffing is tightly packed: Don’t overstuff the chilies. The stuffing should be enough to fill them but not spill out when frying.
Batter Preparation:
- Use the right flour: A besan (gram flour) batter is a must for that crispy texture. You can mix a little rice flour for extra crispiness.
- Consistency of the batter: The batter should be thick enough to coat the chilies but not too runny. It should stick to the chilies and form a crispy layer when fried.
- Add seasoning to the batter: For added flavor, mix some spices into the batter. A pinch of baking soda can also be added to make it extra crispy.
Frying Tips:
- Right oil temperature: Make sure the oil is hot but not smoking. If the oil is too cold, the Mirchi Bajji will absorb too much oil and become soggy. If it’s too hot, they might burn on the outside before cooking through.
- Deep fry on medium heat: Fry the Mirchi Bajji on medium heat, turning them occasionally so they cook evenly on all sides. This will help achieve a golden, crispy texture without burning the batter.
- Don’t overcrowd the pan: Fry a few Mirchi Bajji at a time, giving them enough space to cook evenly.
Serving Tips:
- Serve hot: Mirchi Bajji is best served immediately while it’s hot and crispy.
- Garnish with onions and lemon: For extra flavor, serve with finely chopped onions mixed with coriander leaves and a squeeze of fresh lemon juice.
- Accompaniments: Serve with tangy tamarind chutney, coconut chutney, or a simple mint chutney for a burst of flavor.
Making it Healthier (Optional):
- Air fry instead of deep frying: For a lighter version, you can air fry the Mirchi Bajji. Preheat the air fryer and spray a little oil on the chilies before cooking them for about 15 minutes at 180°C (350°F), flipping halfway through. It may not taste as yummy as the deep fried version though!!
Storage Tip:
- For leftovers: If you have leftovers, store the Mirchi Bajji in an airtight container once they cool down. To reheat, simply place them in a preheated oven or air fryer for 5–10 minutes to regain their crispiness.
- Cut Mirchi: Another way is to prepare cut mirchi from leftovers. I will share this soon!!
With these tips, you’ll be able to make Mirchi Bajji just like the street vendors, crispy and full of flavor! 🌶️
Mirchi Bajji Recipe Street Style | Mirapakaya Bajji | Milagai Bajji
Ingredients
For the Bajji:
- 10-12 Green Chilies preferably mild
- 3/4 Cup Besan Gram Flour
- 1/4 Cup Rice Flour for extra crispiness
- 1 tsp Red Chili Powder
- 1/2 tsp Turmeric Powder
- Salt to taste
- A pinch of hing Asafoetida
- 1/8 tsp Baking Soda Optional
- 2 tbsp Hot Oil
- Water as needed
- Oil for deep frying
For Stuffing:
Variation 1:
- 1 tbsp Carom Seeds Ajwain
- Salt to taste
Variation 2:
- 1 tbsp Carom Seeds Ajwain
- 1/2 tsp Red Chili Powder
- 1/2 tsp Coriander Powder
- 1 tsp Amchur Powder Tamarind paste or Lemon juice
- Salt to taste
For Garnish:
- 1 Onion Finely Chopped
- A handful of fresh coriander leaves chopped
- Lemon wedges to serve on the side
Instructions
Prepare the Chilies:
- Wash and dry the green chilies.
- Slit each chilli lengthwise, removing the seeds carefully to reduce the heat (optional if you prefer milder).
Stuff the Chilies:
- Slit & stuff the chillies with the stuffing. Set them aside.
Prepare the Batter:
- In a mixing bowl, add besan (gram flour), rice flour, salt, red chili powder, turmeric powder, hing & baking soda. Give it a nice mix. Add 2 tbsp hot oil & mix well.
- Gradually add water to the mixture, whisking until you get a smooth batter that's thick enough to coat the chilies (but not too runny).
Fry the Mirchi Bajji:
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, dip each chilli into the prepared batter, coating it evenly. Hold and lift it at the stem, after dripping off excess batter, drop it gently into the hot oil.
- Gently drop the battered chilies into the hot oil, one at a time, without overcrowding.
- Fry the chilies over medium heat until they are golden brown and crispy, turning them occasionally for even cooking.
Drain and Serve:
- Remove the bajjis from the oil and drain excess oil on a paper towel.
How to Serve - Prepare the Onion-Coriander Mix:
- Finely chop the onions and chop fresh coriander leaves.
- In a small bowl, mix the onions and coriander. Squeeze in some lemon. Toss them together to make a tangy, crunchy garnish.
Serving the Mirchi Bajji:
- Arrange the Mirchi Bajji on a plate, freshly fried and still hot.
- Make a slit & spoon a generous amount of the onion-coriander mixture on top of each bajji or serve it on the side, allowing the flavors to blend with every bite.
- Optionally, squeeze fresh lemon juice over the Mirchi Bajji just before eating, adding a tangy kick to balance the spiciness.
Optional:
- You can sprinkle a little chaat masala or black salt over the onions for an extra zing.
- Serve with a small bowl of tamarind chutney or coconut chutney to add more flavors.
Recipe Video
Notes
- Consistency: Adjust the amount of water in the batter to get right consistency. If the bajji batter is too thin, it wont stick to the green chillies. If it is too thick, it will form a very thick coating around the chillies.
- Oil Test: To test the temperature of the oil, drop a tiny amount of batter into the oil. If it raises to the top immediately, the oil is hot. Reduce the heat to medium before frying bajjis.
- Alternate method is to stuff the green chillies with a classic potato filling, which I will be sharing soon. Potato stuffed green chillies are then coated with batter and fried in oil.
Some Popular snack from blog:
- Masala French Fries
- Punugulu With Idli Dosa Batter
- Challa Punugulu
- Bread Bonda
- Jeera Cookies
- Onion Pakoda
- Vegetable Chop
- Kunuku Recipe
- Mysore Bonda
Many more to come!!…..STAY TUNED!!
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Happy Cooking 
Cheers!!
Padma.
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