This weekend, we bring to you another tempting recipe for a deep-fried snack: Mirchi Bajji. It is much more than just a mirchi pakora. Mirchi bajji is a different type of stuffed pakoda. If you haven’t tried it before, you will find that this snack does not have stuffing inside the bread like other types of pakodas. Rather, mirchi ki bajjis are made by deep frying large green chillies, stuffed with a pungent paste and topped with flavored onions. Sounds fabulous, doesn’t it? If you like spicy food then this dish is perfect for you. If you can’t handle the heat, we recommend sticking to regular pakodas or, you can choose to be adventurous and test your limits with this bajji!
Chilli Pakora vs Chilli Bajji
There are many different versions of Mirchi or Mirchi Pakoda. It is usually made with large green chillies stuffed with a special masala or potato vegetable stuffing. The batter for pakodas is made from gram flour and various spices. Chilli Bajji Its stuffing has tamarind flavor which is what sets it apart. This tangy and mildly sweet ingredient makes this snack even more delicious. Although you can coat mirchi bajjis in a classic pakora batter, many recipes use an unflavored batter for these bajjis. This helps to balance the spice level. These bajjis are prepared in less than half an hour. Check out our recipe below.
(Also Read: This Stuffed Pepper Pickle Lasts for a Whole Year,
Stuffed big green chillies are deep fried in a spicy batter. photo credit: iStock
How to make Chilli Bajji at home | Easy Chilli Bajji Recipe
There are two parts to this recipe: preparing the stuffing and making the mirchi bajji. Remember that you have to use big, thick chillies like Bhavnagari chillies or bullhorn chillies to make these bajjis. Small green chillies should be avoided as they will not accommodate the stuffing.
- To make stuffing, grind Tamarind, coriander powder, coconut powder, celery, salt and brown sugar. You need to get a thick paste-like consistency.
- For the bajjis, cut the peppers lengthwise and remove the seeds. Boil them with salt in a pot on low heat till they become soft and then drain the water.
- Insert the stuffing paste inside the slits and then dip the whole chillies in the gram flour-water batter.
- Deep fry the chillies till they turn golden brown. Serve hot and sprinkle some chaat masala over the bajjis.
Often people put chopped onions in the furnace after frying. If you want to pack some extra heat, you can mix these onions with lime juice, chili powder, and other spices before tossing them on top of the bajjis.
Click here For the full recipe and ingredients list of Chilli Bajjis, visit here.
featured video of the day
About Toshita SawhneyToshita is inspired by the play of words, wanderlust, awe and alliteration. When she’s not blissfully thinking about her next meal, she enjoys reading novels and walking around town.