Mirchi Bajji | Mirapakaaya Bajji

Mirchi bajji recipe | Mirapakaaya bajji – with detailed photo and video recipe. Mirapakaaya Bajji is a traditional and popular dish in Rayalaseema region, Andhra Pradesh. A spicy and savory snack recipe made with green chilies and besan. It is generally eaten as it is as a snack but also makes a great side for Uggani or Puffed Rice Upma. Uggani with Bajji is a great and popular combination in Rayalaseema and also a popular street food. It is a perfect evening snack with a cup of tea or coffee, especially during monsoon or winter season.

To make Mirchi bajji green chillies are dipped into besan(gram flour) batter and crisp fried to perfection. Green chillies can be substituted with Banana peppers or Jalapeno peppers.

Batter should be neither too thick nor too thin. It should be medium thick consistency yet runny.

How to make Mirchi Bajji

PREP TIME: 15 MINS  COOK TIME: 15 MINS  TOTAL TIME: 30 MINS  COURSE: SNACKS/SIDES CUISINE: SOUTH INDIAN SERVINGS : 4

Ingredients

  • besan or gram flour – 2 cups
  • rice flour – 2 tbsp
  • oil – 2 tsp and for deep fry
  • azwain seeds (vamu) – 1 tsp
  • salt – 1/2 tsp
  • baking soda – 1/2 tsp
  • For Stuffing
    • dry coconut powder – 3 tbsp
    • jeera(cumin) – 2 tsp
    • salt

Instructions

  1. Firstly, take long green chilis and slit at the center and remove seeds.
  2. Add dry coconut, jeera and salt in a small blender and blend to smooth powder.
  3. Stuff the chillies with ground stuffing from step 2.
  4. Now prepare the bajji batter by taking 2 cup besan, 2 tbsp rice flour, 1 tsp azwain, 1/2 tsp salt and 1/2 tsp baking soda in a wide mixing bowl.
  5. Mix well making sure everything is combined well.
  6. now add 1/2 cup to 1/3 cup of water and mix well.
  7. Add water as required and prepare a lump free thick and silky batter.
  8. Now dip the green chilli, stuffing side up and coat it well with besan batter completely.
  9. Wipe off slightly, exposing green chilli slightly.
  10. Deep fry in hot oil dropping batter coated chillis slowly.
  11. Keeping the flame on medium, flip over and fry all the sides.
  12. Fry until the bajjis turn crisp and golden brown.
  13. Serve Bajjis as a snack or side with Uggani (puffed rice upma).

Tips

  1. Batter should be neither too thick nor too thin.
  2. Adding azwain helps to remove gastric problems.
  3. Stuffing could be omitted and make bajjis without any stuffing.
  4. If you could eat hot mirchi bajji, skip removing seeds from chilli.

Step by step photo instructions

  1. Firstly, take long green chilis and slit at the center and remove seeds.

2. Add dry coconut, jeera and salt in a small blender and blend to smooth powder.

3. Stuff the chillies with ground stuffing from step 2.

4. Now prepare the bajji batter by taking 2 cup besan, 2 tbsp rice flour, 1 tsp azwain, 1/2 tsp salt and 1/2 tsp baking soda in a wide mixing bowl.

5. Mix well making sure everything is combined well.

6.now add 1/2 cup to 1/3 cup of water and mix well.

7. Add water as required and prepare a lump free thick and silky batter.

8. Now dip the green chilli, stuffing side up and coat it well with besan batter completely. Wipe off slightly, exposing green chilli slightly.

9. Deep fry in hot oil dropping batter coated chillis slowly.

10. Keeping the flame on medium, flip over and fry all the sides.

11. Fry until the bajjis turn crisp and golden brown.

12. Serve Bajjis as a snack or side with Uggani (puffed rice upma).

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