Mirchi Bajji Recipe: Mirchi bajji is a spicy and savory snack made with green chillies, also known as jalapenos. It’s a perfect evening snack, especially during the monsoon or winter season, paired with a cup of tea or coffee. While it’s typically enjoyed on its own, it tastes fantastic with dips like green chutney, tomato sauce, or schezwan chutney.
I’m a big fan of chili recipes, and I always make sure to have some extra green chillies or banana peppers in my fridge for some lip-smacking recipes. My personal favorite is stuffed mirchi bajji with spiced capsicum and potato stuffing. However, I wanted to share a plain chili bajji recipe without any stuffing, as it’s more appreciated by many. Essentially, I’ve aimed to share an authentic street-style variation without adding extra spice to the batter. While some opt for garam masala, chili powder, or even chaat masala in their besan batter, I’ve kept it simple, following the tradition of street vendors by only adding ajwain and salt. This recipe doesn’t require additional spices as the chili or banana pepper provides sufficient heat.
Additionally, here are some important tips and recommendations for preparing the North Karnataka style mirchi bajji recipe. Firstly, in this recipe, I’ve deseeded the chilies before dipping them in the besan batter. This is crucial to reduce the chili’s temperature. However, if you’re comfortable with the spice level, you can leave them intact. Secondly, the besan batter should be thick, similar to idli batter, and not watery. A thick besan batter will result in fluffy mirchi bajjis after deep frying. Lastly, some people prefer to stuff the bajjis with finely chopped onions just before serving, which is popular in the Andhra variation. I’ve skipped this step, but feel free to experiment if you like.
Ingredients: Mirchi Bajji Recipe
- 4 large green chilies
- 2 cups gram flour (besan)
- 2 tablespoons rice flour
- ¼ teaspoon ajwain (carom seeds)
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup water
- 1 tablespoon oil
- Oil for frying
Instructions: Mirchi Bajji Recipe
- Firstly, take the long green chilies, slit them at the center, and remove the seeds.
- Now, prepare the bajji batter by combining 2 cups of besan and 2 tablespoons of rice flour in a large mixing bowl.
- Add ¼ teaspoon of ajwain, ¼ teaspoon of baking soda, and ½ teaspoon of salt. Mix well to ensure everything is combined evenly.
- Gradually add ½ cup of water and mix well to form a lump-free thick batter. Adjust the water as needed to achieve the right consistency.
- Pour 1 tablespoon of hot oil over the batter and mix well to create a smooth and silky batter.
- Dip the green chilies into the batter, ensuring they are completely coated.
- Wipe off any excess batter, allowing some of the green chili to be exposed.
- Heat oil for frying in a deep pan. Once the oil is hot, carefully drop the batter-coated chilies into the oil, frying them slowly.
- Maintain medium heat and flip the chilies over occasionally to ensure even frying on all sides.
- Fry the bajjis until they turn crisp and golden brown.
- Finally, enjoy the mirchi bajji with your favorite sauce or chutney.
Conclusion:
Mirchi Bajji Recipe is a popular and flavorful snack enjoyed across India, especially during the monsoon or winter season. Whether you prefer it spicy or mild, stuffed or plain, mirchi bajji offers a delightful combination of crunchy exterior and spicy filling. With simple ingredients and easy-to-follow instructions, you can recreate this beloved street food at home and impress your family and friends. So, grab some green chilies, whip up the batter, and indulge in the crispy goodness of mirchi bajji with your favorite dipping sauce!
FAQs about Mirchi Bajji Recipe
Can I use any type of chili for making mirchi bajji?
Yes, you can use any type of green chili or jalapeno for making mirchi bajji. However, ensure that the chilies are not too spicy for your preference.
How can I adjust the spice level of mirchi bajji?
To adjust the spice level, you can either deseed the chilies completely or partially before dipping them in the batter. Removing the seeds reduces the heat of the chilies.
Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to a day. Just ensure to give it a good stir before using it to coat the chilies.
What can I serve mirchi bajji with?
Mirchi bajji tastes great with various dips such as green chutney, tomato sauce, or schezwan chutney. You can also enjoy it with a cup of hot tea or coffee.
Can I make mirchi bajji without deep frying?
While deep frying is the traditional method, you can try shallow frying or air frying the coated chilies for a healthier alternative. However, the texture and taste may vary slightly.
