Mirchi Bajji’s with chai is unbeatable! These are India’s answers for Jalapeno Poppers, and I love them infinitely more. Although you might not be able to stop chewing them, it’s easy to smell the delicious aroma. We only use chaat masala to coat the inside of our fried chicken before we fry them.
Then I visited Bangalore and discovered that there are many versions. Mirapakaya/ Milagai bajji from Andhra Pradesh and Tamil Nadu are delicious and stuffed with onion masala or potato. They inspired these recipes!
Ingredients + How to Make Mirchi bajjis
These are often made with large, light-colored green chilies. Because of their large size, they are more accessible to stuff. These chilies are also known as ‘bajji’ and can be found in most vegetable markets. If your home is outside India, you can substitute jalapenos for a different flavor but still serve the same purpose.
Mirchi Bajji uses chilies.
Mirchi Bhajiyas Stuffing: There are two types of stuffing. The first is a potato/aloo filling, while the second is a quick onion filling with ajwain & coriander. Both are delicious. If you don’t feel like making an extra effort, you can leave them as is or slit them with a bit of chaat masala. They taste amazing.
Mirchi Bajjis’s batter This batter is very similar to my paneer recipe. This batter is simple and made from besan, rice flour (chaat masala), red chilli powder, salt, and besan. The consistency should be manageable so the batter stays on the bhajiyas. If the batter is too thin, it will prevent the mirchis from being appropriately coated, and the chilies won’t get the oil they need. You can see the batter consistency in the video.
Ingredients for the batter for pakora
How to cut, deseed, stuff, and fry mirchi bajjisWhen using these chilies, you will need to make a slit to allow for stuffing. Watch the video to see how to split the mirchis. Make one horizontal and one vertical slit. I prefer to remove the chilies, so they don’t get too spicy. However, if you love the heat, leave them in. These should be handled with gloves, and you shouldn’t touch your face afterward. Do not be foolishly brave like I was
These chili pakoras can be addictive! They are addictive! I make them almost every week.
Instructions
Batter
- Mix all ingredients in a bowl. Stir well to combine. Make sure there are no lumps. It should be thicker than idli batter. Keep aside.
Potato Filling
- Heat oil in a saucepan. Once the oil is hot, add cumin seeds to the pan and let them splutter. Add ginger and green chilies immediately and saute for about 30 seconds.
- Stir in the turmeric powder, chilli powder, and salt. Cook for 30 seconds. Mix in the mashed potatoes. Could you turn off the flame and let it cool?
