Mirchi Bajji Recipe | Spicy Chilli Bajji – Street Food Favorite

Mirchi Bajji is one of those recipes that allows you to enjoy the flavor of chillies without overwhelming spiciness. This South Indian delicacy is a household favorite, especially for occasions and evening snacks. Loved by all ages, the Mirchi Bajji stands apart from similar dishes like Mirchi Vada or Mirchi Pakoda, popular in Northern and Western India.

What is Mirchi Bajji?

Also known as Mirapakaya Bajji or Milagai Bajji, this crispy snack is a signature street food in Andhra Pradesh and Karnataka. These are large green chilies, stuffed with a tangy spice mixture, dipped in gram flour batter, and deep-fried to perfection.

While there’s a universal way to make Mirchi Bajji, the Andhra-style “cut Mirchi Bajji” is equally popular. Large, mild chilies such as Bajji Mirchi, Bhavnagri chilies, or Bullhorn chilies are preferred. Their mild heat makes them perfect for stuffing and frying without becoming too spicy.

These chilies are also used in dishes like Mirchi Ka Salan, a Hyderabadi favorite served with biryani.

Why Mirchi Bajji is Special

The secret to this snack lies in the tangy and aromatic stuffing. The spice mixture typically includes cumin powder, salt, and lemon juice (or tamarind pulp), which balances the mild heat of the chilies. Once stuffed, the chilies are coated in a crispy gram flour batter and deep-fried.

A final touch is the spiced onion-coriander stuffing, which adds crunch and bursts of flavor. Removing seeds and pith is crucial to prevent excess heat and avoid bursting during frying.

Ingredients

For the Stuffed Chilies:

• 200g large green chilies (8-9 pieces)
• 1.5 tbsp cumin powder
• 1 tsp salt (or to taste)
• 2 tbsp lemon juice

For the Batter:

• 1.5 cups gram flour (besan)
• ¼ cup rice flour
• ¼ tsp red chili powder
• ¼ tsp turmeric powder
• Pinch of asafoetida (hing)
• ½ tsp carom seeds (ajwain)
• ⅛ tsp baking soda
• Salt to taste
• ¾–1 cup water

For the Onion Stuffing:

• ½ cup chopped onions
• 2 tbsp chopped coriander leaves
• ⅛ tsp red chili powder
• ½ tsp chaat masala
• 1 tsp lemon juice
• Salt to taste

How to Make Mirchi Bajji

Step 1: Prepare Green Chilies

1. Wash and wipe dry the chilies.
2. Slit one side of each chili without removing the stem.
3. Remove seeds and pith carefully.
4. Mix cumin powder, salt, and lemon juice into a smooth paste.
5. Stuff each chili with the spice mixture and set aside.

Step 2: Prepare Batter

1. In a bowl, combine gram flour, rice flour, spices, baking soda, and salt.
2. Gradually add water to make a thick, smooth batter.

Step 3: Deep Fry the Chilies

1. Heat oil in a deep pan. Test with a small batter drop—it should rise slowly.
2. Dip stuffed chilies in batter, ensuring even coating.
3. Fry on medium heat until golden and crisp, turning occasionally.
4. Remove and drain excess oil on paper towels.

Step 4: Stuff with Onion Mixture

1. Mix chopped onions, coriander, red chili powder, chaat masala, lemon juice, and salt.
2. When bajjis are warm, slit each one slightly and stuff with the onion mixture.
3. Serve immediately with tea or filter coffee.

Serving Suggestions

Mirchi Bajji is best enjoyed hot or warm, straight from the fryer. It requires no additional accompaniments, though a steaming cup of tea or coffee perfectly complements the crispy, tangy snack.

Final Thoughts

This Andhra-style Mirchi Bajji recipe is a perfect blend of crispiness, tanginess, and mild chili flavor. Whether it’s a festive occasion, evening snack, or rainy day treat, these bajjis never fail to impress. Try it at home and relish the authentic taste of South India’s beloved street food.