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Stuffed Mirchi bajji
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5 from 1 vote

Stuffed green chilli bajji

Stuffed green chilli bajji is also known as Mirapakaya bajji in Telugu, Milagai bajji in Tamil, is the most popular street food of South India and is also enjoyed all over India.
Prep Time10 mins
Active Time10 mins
Total Time20 mins
Course: Appetizer, Side Dish
Cuisine: South Indian
Keyword: Stuffed mirchi bajji
Yield: 7 Stuffed chillies
Calories: 275kcal

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.

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