Mirchi bajji recipe - Andhra style mirapakaya bajji are a popular street food made by batter frying the green chilies and then stuffing them with fresh cut onions & lemon juice mixture. These are served as a snack or as a side with a meal.
For best results follow my detailed step-by-step photo instructions and tips.
1Pinchcooking soda(if you skip this they will not puff)
Oil for deep frying
For stuffing (optional)
Salt to taste
red chili powderas needed (optional)
How to make the recipe
Make sure you use less spicy chilies. Rinse the chilies.
Wipe dry with a clean cloth or kitchen tissues.
Slit them in the center length wise, deseed and set aside. If any seeds are left inside they may burst in oil.
Heat oil in a pan for deep frying.
Mix flour, salt, soda, turmeric, red chili powder, ginger garlic paste & ajwain thoroughly in a bowl.
Pour water little by little to get the right consistency, not thin and not too thick. The batter should just coat the chili when it is dunked in the batter. Too thin batter will begin to drip off from the chilies .Too thick will not cling on to the chilies. Once you finish mixing, just whisk 4 to 5 times with a fork on a medium speed.
Making mirchi bajji
Check if the oil is hot enough by dropping a small portion of the batter to the hot oil. If it is ready, the batter will rise immediately without browning. Reduce the flame to medium.
Dip the chilies completely in the batter and coat them well.
Gently slide it in hot oil. Fry till they turn golden and crisp on a medium flame. Transfer them on to a kitchen tissue.
Optional step for extra crispness - Once you finish frying all, revert them back to the hot oil. Fry them again for 1 to 2 mins, to keep them crispy for longer time.
Mix together onions, chilies, red chilli powder (optional) and coriander leaves. Sprinkle some lemon juice. Mix all of them.
Take a small spoon or knife and open up the slit gently. Stuff all of them as desired with the onion & chilies.