Mirchi Bajji (also known as Mirapakaya Bajji in Andhra Pradesh and Milagai Bajji in Karnataka) is a beloved street food that has captured the hearts and taste buds of many in South India. This crispy, deep-fried snack features large, mildly spicy green chilies dipped in a gram flour batter, creating a golden, crunchy exterior. The chilies, despite their intimidating size, are often deseeded to reduce their heat, making the dish a balanced mix of spice and flavor. It is typically enjoyed during the monsoon season when the weather calls for something warm and comforting, often accompanied by a steaming cup of tea.
What elevates this street favorite is the flavorful stuffing and garnishes. After being fried to perfection, the bajji is sliced open and stuffed with a tangy onion mixture, which adds a fresh, sharp contrast to the deep-fried chili. The bajjis are then often served with a side of coconut chutney, which provides a cool, creamy complement to the dish’s spiciness. Some even enjoy this snack paired with a hot cup of tea, creating a delightful harmony of flavors that is sure to leave you craving more. Whether served at roadside stalls or made at home, Mirchi Bajji is a perfect indulgence for any time of day.
The appeal of Mirchi Bajji lies in its versatility and ability to adapt to various regional preferences. In some variations, the gram flour batter is enhanced with spices like cumin, ajwain, and a pinch of turmeric, giving the bajji an extra burst of flavor. While traditionally made with green chilies, some street vendors and home cook experiment by using banana peppers or even sweet peppers for a milder version, making it accessible to those who prefer less heat. Whether you like it spicy or mild, Mirchi Bajji offers a satisfying crunch and an explosion of flavors with every bite.
This street food is not just a snack, but a reflection of the local culture and community spirit. In bustling markets and street corners of South India, you’ll often see vendors preparing these bajjis fresh on the spot, with customers eagerly lining up to grab a piping hot batch. The sizzle of the frying batter, the aroma of roasted chilies, and the chatter of people create a vibrant atmosphere that adds to the enjoyment. Whether it’s a quick evening snack or a special treat during festivals, Mirchi Bajji is a dish that brings people together, celebrating the simple pleasures of food.
Ingredients
• 6-7 Long Big Chilies (Big Jim/Bhavnagri/Hatch Green)
• 1 tsp Chaat Masala
• Rock Salt
• ¼ tsp Red Chili Powder
• 1 tsp Cumin Powder
• Oil For Deep Fry
For Besan Coating:
• 1 ½ cup Besan/Chickpeas Flour
• 1 tsp Turmeric Powder
• ½ tsp Red Chili Powder
• Pinch Of Hing/Asafetida
• ¼ Tsp Baking Soda
• ½ tsp Ajwain/Carom Seeds
• Salt
For Onion Mixture:
• 1 cup Chopped Onion
• 2-3 tbsp Chopped Coriander Leaves
• ½ tsp Red Chili Powder
• ½ tsp Cumin Powder
• ½ tsp Chaat Masala
• ½ Lime Juice
• Rock Salt
Method
Chilies Preparation:
• Wash and dry the chilies. Using the pointy part of a knife, make a long, lengthwise slit without halving the chili.
• Deseed the cut chilies using a small spoon or knife and set aside.
Spice Mix:
• In a small bowl, add chaat masala, cumin powder, red chili powder, and salt. Mix well.
• Gently open a cut chili with your fingers without breaking it, sprinkle the chaat masala mix inside, and set aside.
Besan Coating:
• In a mixing bowl, combine besan, turmeric, red chili powder, hing, soda, and ajwain.
• Gradually add water to create a thick but slightly droopy texture. The batter should coat the chili well when dipped. Keep aside.
Onion Mix:
• In a bowl, combine chopped onion, chopped coriander leaves, red chili powder, cumin powder, chaat masala, rock salt, and lime juice. Mix and set aside.
Cooking Process:
Heat oil in a deep pan for frying.
1. Once the oil is hot enough, dip a chili by holding the stem with your fingers into the besan batter, ensuring it is well-coated on all sides. Carefully drop it into the hot oil. Repeat with 1-2 more chilies. Fry 2-3 chilies at a time in a batch.
2. Use a slotted spoon to turn the chilies in the oil, frying each side until golden brown. Drain and place on kitchen paper towels to remove excess oil. Continue the same method to fry additional chilies.
Serving:
1. Arrange the mirchi bajjis on a plate. Make a lengthwise slit to open the fried mirchi bajjis, stuff and top each with the onion mixture.
2. Sprinkle additional chaat masala mix over them and serve with coconut chutney, tomato chutney, or masala chai. Enjoy!
Tips:
• Use medium-hot, big, long peppers.
• If the chilies are spicy, consider omitting the red chili powder from the chaat masala mix, besan coating, and onion mix.
• Ensure the batter is not too thin, or it will not coat the chilies properly.
• For crispier bajjis, add 1-2 tablespoons of rice flour and 1-2 teaspoons of oil to the batter.
- 6-7 Long Big Chilies (Big Jim/Bhavnagri/Hatch Green)
- 1 tsp Chaat Masala
- Rock Salt
- ¼ tsp Red Chili Powder
- 1 tsp Cumin Powder
- Oil For Deep Fry
- For Besan Coating:
- 1 ½ cup Besan/Chickpeas Flour
- 1 tsp Turmeric Powder
- ½ tsp Red Chili Powder
- Pinch Of Hing/Asafetida
- ¼ Tsp Baking Soda
- ½ tsp Ajwain/Carom Seeds
- Salt
- For Onion Mixture:
- 1 cup Chopped Onion
- 2-3 tbsp Chopped Coriander Leaves
- ½ tsp Red Chili Powder
- ½ tsp Cumin Powder
- ½ tsp Chaat Masala
- ½ Lime Juice
- Rock Salt
- Chilies Preparation:
- Wash and dry the chilies. Using the pointy part of a knife, make a long, lengthwise slit without halving the chili.
- Deseed the cut chilies using a small spoon or knife and set aside.
- Spice Mix:
- In a small bowl, add chaat masala, cumin powder, red chili powder, and salt. Mix well.
- Gently open a cut chili with your fingers without breaking it, sprinkle the chaat masala mix inside, and set aside.
- Besan Coating:
- In a mixing bowl, combine besan, turmeric, red chili powder, hing, soda, and ajwain.
- Gradually add water to create a thick but slightly droopy texture. The batter should coat the chili well when dipped. Keep aside.
- Onion Mix:
- In a bowl, combine chopped onion, chopped coriander leaves, red chili powder, cumin powder, chaat masala, rock salt, and lime juice. Mix and set aside.
- Cooking Process:
- Heat oil in a deep pan for frying.
- Once the oil is hot enough, dip a chili by holding the stem with your fingers into the besan batter, ensuring it is well-coated on all sides. Carefully drop it into the hot oil. Repeat with 1-2 more chilies. Fry 2-3 chilies at a time in a batch.
- Use a slotted spoon to turn the chilies in the oil, frying each side until golden brown. Drain and place on kitchen paper towels to remove excess oil. Continue the same method to fry additional chilies.
- Serving:
- Arrange the mirchi bajjis on a plate. Make a lengthwise slit to open the fried mirchi bajjis, stuff and top each with the onion mixture.
- Sprinkle additional chaat masala mix over them and serve with coconut chutney, tomato chutney, or masala chai. Enjoy!
If the chilies are spicy, consider omitting the red chili powder from the chaat masala mix, besan coating, and onion mix.
Ensure the batter is not too thin, or it will not coat the chilies properly.
For crispier bajjis, add 1-2 tablespoons of rice flour and 1-2 teaspoons of oil to the batter.
