Stuffed mirchi bajji recipe | Menasinakai bajji | How to make Mirapakaya bajji recipe
Recipe for mirchi bajji | Maligai bajji | Menasinakai bajji | How to make Mirapakaya bajji recipe with step by step photos & video. Stuffed green chilli bajji is also known as Mirapakaya bajji in Telugu, Milagai bajji in Tamil. Recipe for mirchi bajji is the most popular street food of South India and is also enjoyed all over India. This is an all-time favourite snack usually served with chutneys like Coriander chutney, tomato chutney, etc.
Mirapakaya bajji originally belongs from Andhra Pradesh and is made using long green chillies. This bajji’s are kind of deep fried fritters which is stuffed with either spiced potato stuffing or a sweet & tangy tamarind paste. And then coated with thick besan batter before frying. This serves as a perfect evening tea-time snack with a hot cup of masala chai in monsoon or winter season.
For making this Recipe for mirchi bajji, make sure to use the larger size of green chillies. These chillies are also called as bullhorn chillies. It’s a kind of longer and wider in size, which is usually used for making any stuffing recipe. They are less hot and spicy and can be consumed on its own. Do not use the regular small chillies otherwise you would end up with a red face with teary eyes.
To start with the spicy bajji recipe, first, rinse the bullhorn chillies and dry well. The most important thing is to make a vertical incision on chillies without tearing it into two pieces. Then gently remove the seeds and stock from the chillies to prevent the spiciness and the pungent taste after they are fried. Later Stuff the mirchi with spiced potato stuffing. Dip the stuffed mirchi in the thick besan batter and coat it uniformly from all sides. Immediately, after coating add it in the moderate hot oil and deep fry till it turns golden brown and crisp.
Recipe for mirchi bajji – Recipe Card
Stuffed green chilli bajji
Materials
For making Potato stuffing
- 5 boiled Potatoes
- ½ Onion finely chopped
- 2 Green chillies finely chopped
- 1-inch Ginger finely chopped
- 2 tbsp fresh Coriander leaves finely chopped
- ¼ tsp Haldi/ Turmeric powder
- 1 tsp Lal mirch powder/red chili powder
- 2 tsp Jeera/cumin seeds
- Salt as per taste
- Pinch of hing/ Asafoetida
- 1 tsp Amchur (dry mango) powder
For making besan batter
- ¼ cup Besan (Bengal gram flour)
- 2 tbsp Rice flour
- 1 tsp Red chilli powder
- ¼ tsp Haldi/Turmeric powder
- Salt as per taste
- Pinch of hing/asafoetida
- Water as required to make a thick batter
Other Ingredients
- 7 Long green chillies Bullhorn chillies/ Bhavnagri chillies
- OIl for deep frying
Instructions
For making Potato stuffing
- In a large mixing bowl, mash the boiled potatoes through the masher or with your hands.
- Then add finely chopped veggies - ½ onion, green chillies, ginger, fresh coriander leaves.
- Then add dry spices - haldi, red chilli powder, jeera, salt as per taste, pinch of hing, & amchur (dry mango) powder.
- MIx all the ingredients nicely to form a homogenous mixture.
- Keep it aside till you prepare the chillies for stuffing.
Preparing Green chillies for stuffing:
- Start by making a vertical slit at the centre of green chillies. Do it gently to prevent tearing green chillies in 2 parts.
- Then with the help of the spoon or the fork, gently remove the seeds and stock from the chillies.
- Now, stuff 2 to 3 tbsp of potato masala into the green chillies and keep it aside till you make besan batter.
For making besan batter:
- In a large mixing bowl, take ¼ cup of besan or bengal gram flour.
- Now, add 2 tbsp of rice flour followed by dry spices - red chilli powder, haldi, salt, & pinch of hing.
- Mix all the dry ingredients properly, before adding water, with the whisker or the spoon.
- Then add water in batches to for semi thick pouring consistency of batter. Avoid adding water all at a time to prevent making flowy batter.
Deep frying mirchi bajji:
- Heat the oil in the kadhai or thick bottom wide pan for frying bajjis.
- Take the aloo stuffed mirchi and dip in the besan batter.
- Coat the stuffed mirchi with besan batter uniformly from all sides.
- Now, deep fry the besan coated bajjis in moderate or medium hot oil. Make sure the oil is not smoky hot, this will burn the outer layer of bajjis without cooking it from inside.
- Flip and fry from all the sides till it turns golden brown in colour and crisp in texture.
- Remove it from the kadhai and place it on a kitchen towel.
- Finally, stuffed green chilli bajji is ready to be served with coriander tomato green chutney, or with pav.
Video
Step by step Instructions
For making Potato stuffing:
- In a large mixing bowl, mash the boiled potatoes through the masher or with your hands.
- Then add finely chopped veggies – ½ onion, green chillies, ginger, fresh coriander leaves.
- Then add dry spices – haldi, red chilli powder, jeera, salt as per taste, a pinch of hing, & amchur (dry mango) powder.
- Mix all the ingredients nicely to form a homogenous mixture.
- Keep it aside till you prepare the chillies for stuffing.
Preparing Green chillies for stuffing:
- Start by making a vertical slit at the centre of green chillies. Do it gently to prevent tearing green chillies in 2 parts.
- Then with the help of the spoon or the fork, gently remove the seeds and stock from the chillies.
- Now, stuff 2 to 3 tbsp of potato masala into the green chillies and keep it aside till you make besan batter.
For making besan batter:
- In a large mixing bowl, take the ¼ cup of besan or Bengal gram flour.
- Now, add 2 tbsp of rice flour followed by dry spices – red chilli powder, haldi, salt, & a pinch of hing.
- Mix all the dry ingredients properly, before adding water, with the whisker or the spoon.
- Then add water in batches to for semi thick pouring consistency of the batter. Avoid adding water all at a time to prevent making a flowy batter.
Deep frying mirchi bajji:
- Heat the oil in the kadhai or thick bottom wide pan for frying bajjis.
- Take the aloo stuffed mirchi and dip in the besan batter.
- Coat the stuffed mirchi with besan batter uniformly from all sides.
- Now, deep fry the besan coated bajjis in moderate or medium hot oil. Make sure the oil is not smoky hot, this will burn the outer layer of bajjis without cooking it from inside.
- Flip and fry from all the sides till it turns golden brown in colour and crisp in texture.
- Remove it from the kadhai and place it on a kitchen towel.
- Finally, stuffed green chilli bajji is ready to be served with coriander tomato green chutney, or with pav.
Important tips for making Mirchi ka salan:
- Use the long and wide green chillies which are less spicy and hot.
- To remove the spiciness from the chillies, deseed it before frying. Also, deseeding prevents the pungent flavour after frying the bajjis.
- Give special attention while slitting the chillies. If it gets torn in 2 parts, you won’t be able to stuff and fry.
- Adjust the spices according to your taste varying from less spicy to spicier.
- Adding rice flour to besan batter makes it more crispy. You can even add a pinch of baking soda.
- Make sure the oil is moderate hot while frying, this will cook the chillies from inside while making the outer layer crisp and crunchy.
- Serve the stuffed mirchi bajji with green coriander tomato chutney to enhance its taste and flavour.
Finally, I would like to share my other veg Curry recipes from my blog. This includes Dum aloo recipe, Paneer kadhai recipe, Mushroom kadhai gravy recipe, Matar Jhol recipe, spicy misal pav recipe, matar ke chole recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe. In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc.
I would love to try this recipe. Is there a way to make it less spicy?
Thank you so much Rajeshri for your nice feedback. FOr making it less spicy, you can deseed the green chillies after slitting. And also you can use tamarind paste as stuffing to reduce its spice level.