Aloo-stuffed Mirchi Bajji (Potato-stuffed Indian Jalapenos)

Mirchi Bajji is a very famous Indian street-food that is made from deep-fried battered long green chili/mirchi. Especially when it’s raining outside, a cup of tea along with a bowl of hot mirchi bajji is a wow moment.!!

During college, there used to be a small stall near our house where they used to sell aloo (potato) stuffed bajji. It used to be very huge and filling too. I just adored it soo much. Taking inspiration from that, I make this quick aloo-stuffed bajji and my husband simply loves them. We stopped making regular ones now, if it’s mirchi bajji it got to be a stuffed one 🙂

Ingredients:

Bajji Mirchi/Jalapenos/long green chili – 4 (slit 3/4^th lengthwise and seeds removed)

Aloo/potato – 1 big (boiled, peeled and mashed)

Red chili powder – ½ tsp + 1 tsp, divided

Amchur/dry mango powder – ½ tsp

Besan/chickpea flour – ½ cup

Baking powder – ½ tsp, optional

Turmeric powder – ½ tsp

Ajwain/carom seeds – ¼ tsp

Salt – to taste

Oil – to deep/shallow-fry

Procedure:

1. Add dry mango powder, ½ tsp red chili powder, salt to taste to the mashed potato and set aside.
2. In a mixing bowl, add together the chickpea flour, 1 tsp red chili powder, baking powder, turmeric powder, carom seeds, salt to taste and water just enough to make a thick batter.
3. Stuff the slit mirchi/chili with the mashed potato and dip the chili in the prepared batter. Make sure that the chili is coated well with the batter.
4. 
5. Deep-fry the chili 2 at a time till they turn golden brown in color.
6. Serve hot with a squeeze of lemon juice and tamarind (imli) chutney, green chutney or ketchup on the side.

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