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Mirchi Bajji

Snigdha's picture
Mirchi Bajji is a common Indian tea-time snack. Though it involves deep-frying, this snack can be enjoyed once in a while for its hot and tangy taste.
  Chickpea flour 2 Cup (32 tbs)
  Warm water 1 Cup (16 tbs)
  Soda bicarbonate 1 Pinch
  Ajwain 1⁄4 Teaspoon
  Coriander powder 1⁄2 Teaspoon
  Salt To Taste
  Green chilies 20
  Groundnuts 1 Cup (16 tbs)
  Tamarind paste 1 Teaspoon
  Dried red chili 5
  Fenugreek seeds 6
  Chili powder To Taste
  Oil 2 Cup (32 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chaat masala 3 Pinch
  Lime juice 1 Tablespoon

Slit the Long green chillies in the center making sure that you do not slit them into halves, remove all seeds and boil in hot water for 2 minutes. Remove, Drain and Keep aside.

In a bowl, combine Besan and warm water. Add the soda bi carb, ajwain seeds, dhaniya powder and salt and mix well to make a semi-thick batter (make sure the batter is not watery. It should be thick enough to coat the chillies well). Keep aside.

Heat a skillet and roast the groundnuts until they change color.

In a blender/grinder, add the roasted groundnuts, methi seeds, tamarind paste, red chillies, salt, chilly powder and 1 cup of water and grind into a semi-smooth paste (masala).

Now take 1 slit green chilli, fill it with a small quantity of the ground masala. Hold the chilli by its stem and dip it in the besan batter and make sure the batter coats the chilli properly on all the sides, remove from batter and immediately drop in the hot oil and deep fry. Repeat procedure with the other chillies.

Fry until the chilli turns into a golden brown color. Remove and drain excess oil on a kitchen towel/absorbent sheet.

You may serve the bajji as it is or as an optional step you may again slit the fried bajji in the center, fill it with chopped onions, sprinkle some chaat masala and lime juice and serve hot.

Recipe Summary

Difficulty Level: 
Deep Fried
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 3.8 (14 votes)


Sharonah's picture
sounds good can alternate the peppers with other vegetables
Sharonah's picture
sounds good can alternate the peppers with other vegetables
Snigdha's picture
Yes Sharonah, you may use bell peppers, potatoes, onions, carrots, eggplant spinach to make bajjis but it may not be possible to use the 'masala' in these bajjis.
vandana's picture
Yummy mirchi bhajjis snigdha...the ones in Andhra are supposed to be the fire brand. They make it really well here...great street food.
Amera Fatima's picture
yum yum i shall try it rt mouth already started waterning....
shilpa.vidhale's picture
its just great
aparna.priya's picture
very yummy!!
veg.foodie's picture
oh.. This just makes me good. nothing better than good snacks easily prepared at home. Im a veggie so I was looking for a nice veg snack.. this one is perfect. thanks snigdha. read ur profile and it so sweet and inspiring! take care :) P.S. - Could post some more veggie recipes..?
Snigdha's picture
Andhra Mirchi Bajji is supposed to be very very spicy. The first step where you remove the seeds and boil the chillies will pretty much get rid of most of the hotness of the mirchi. Also in the masala, the added tamarind paste will subdue the spice level in spite of adding red chillies. You may skip adding chilly powder if you wish to do so.
Snigdha's picture
Thank you Shammi. I am glad your family enjoyed the snack!
Mirchi Bajji Recipe