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 🙂
Preparation time: 15 mins
Cooking time: 15 mins
Bajji Mirchi/Jalapenos/long green chili – 4 (slit 3/4th 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
- Add dry mango powder, ½ tsp red chili powder, salt to taste to the mashed potato and set aside.
- 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.
- 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.
- Deep-fry the chili 2 at a time till they turn golden brown in color.
- Serve hot with a squeeze of lemon juice and tamarind (imli) chutney, green chutney or ketchup on the side.