Spicy and Delicious Mirchi Bajji Recipe

Ingredients

  • 6 Large Green Bell Peppers
  • 1 cup Gram Flour (Besan)
  • 1/4 cup Rice Flour
  • 2 tsp Red Chili Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Baking Soda
  • Salt to taste
  • Water as needed
  • Oil for deep frying
  • 1/2 tsp Cumin Seeds
  • 2 tbsp Tamarind Pulp
  • 2 tsp Jaggery (grated)
  • 2 tbsp Coriander Leaves (finely chopped)

Steps and instructions

  1. Wash the green peppers and pat dry. Slit them lengthwise, remove the seeds and keep aside.
  2. In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric powder, baking soda, and salt. Gradually add water to the mixture and stir well to make a thick batter.
  3. Heat oil in a deep frying pan over medium heat. Dip each green pepper in the batter, ensuring it is completely coated, and gently drop into the hot oil.
  4. Fry the peppers until they turn golden brown on all sides, then remove from oil using a slotted spoon and drain on kitchen paper to remove excess oil.
  5. In a separate small pan, heat a little oil and add the cumin seeds. When they start to splutter, turn off the heat and add tamarind pulp and jaggery. Stir until the jaggery melts completely.
  6. Pour this tamarind-jaggery sauce over fried peppers and garnish with chopped coriander leaves.
  7. Serve the Mirchi Bajji hot along with a cup of tea or coffee.

Tools for making

Recipe variations

  • Use different types of peppers, such as banana peppers or jalapenos, instead of green bell peppers.
  • Add spices or herbs to the batter for extra flavor, such as cumin powder, coriander powder, or garam masala.
  • Replace gram flour with chickpea flour or corn flour for a different texture.
  • Add a pinch of ajwain (carom seeds) to the batter for a unique flavor.
  • For a gluten-free option, use a gluten-free flour blend instead of gram flour and rice flour.
  • Try shallow frying the peppers instead of deep frying for a healthier version.
  • Stuff the peppers with a filling of your choice, such as potato masala or paneer, before dipping them in the batter.
  • Add a teaspoon of sesame seeds or crushed peanuts to the batter for added crunch.
  • Serve the Mirchi Bajji with a side of mint chutney or tamarind chutney for a tangy twist.
  • For a non-spicy version, use sweet bell peppers and skip the red chili powder.

Recipe overview

Mirchi Bajji is a popular Indian snack, typically enjoyed on rainy days with a hot cup of tea or coffee. This delightful dish features large green bell peppers, coated in a spicy gram and rice flour batter, deep fried to golden perfection, and drizzled with a tangy tamarind-jaggery sauce. The result is a delightful mix of textures and flavors - the crunch of the fried batter, the juicy sweetness of the pepper, the heat from the chili powder, and the tangy sweetness from the sauce. The recipe is simple, requiring basic pantry ingredients and straightforward cooking methods. So, whether you're new to Indian cooking or an experienced home cook, this Mirchi Bajji recipe will bring a bit of Indian street food magic to your kitchen. Enjoy making and savoring this dish!

Common questions

  1. How do I select the right peppers for Mirchi Bajji? - Look for large, thick-skinned green bell peppers that are fresh and firm.
  2. Can I use any other type of flour instead of gram flour (besan)? - Gram flour is traditionally used for Mirchi Bajji, but you can experiment with other flours like chickpea flour or all-purpose flour if desired.
  3. Is there a substitute for tamarind pulp? - If you don't have tamarind pulp, you can use lemon juice as a substitute. Adjust the quantity based on your taste preferences.
  4. How spicy are Mirchi Bajjis? - The level of spiciness can vary depending on the type of green peppers used. Generally, green bell peppers have a mild heat, but some varieties can be slightly spicier.
  5. Can I bake the Mirchi Bajjis instead of deep frying? - While deep frying gives the best results, you can try baking the stuffed peppers in a preheated oven at 375°F (190°C) for about 20-25 minutes or until they are crispy and golden.
  6. Can I make the batter ahead of time? - It is recommended to make the batter fresh for the best texture and results. However, you can prepare the dry ingredients in advance and add water to make the batter just before frying.
  7. How can I make the Mirchi Bajjis less spicy? - To reduce the spiciness, you can remove the seeds and veins from the green peppers before stuffing and frying them.

Serving dishes and utensils

  • Mixing Bowl - A bowl for combining the batter ingredients.
  • Deep Frying Pan - A pan with high sides for deep frying the peppers.
  • Slotted Spoon - A spoon with holes to remove the fried peppers from the oil.
  • Kitchen Paper - Absorbent paper to drain the excess oil from the fried peppers.
  • Small Pan - A small pan for making the tamarind-jaggery sauce.

Origin stories

Mirchi Bajji, also known as Mirapakaya Bajji, hails from the vivid and vibrant land of Andhra Pradesh in South India. It's a popular street food item, especially during the monsoon season, when the spicy heat of the chillies and the comforting warmth of the fried snack offer a delightful respite from the cold, damp weather. The dish is a testament to the region's love for chillies, which are an integral part of Andhra cuisine. Interestingly, the same dish takes on different forms and names in various parts of India. For instance, in Maharashtra, it's called 'Bhaji', while in South India, it's known as 'Pakora'. Despite these regional variations, the essence of Mirchi Bajji - a spicy, tangy delight enveloped in a crispy, golden exterior - remains unchanged, making it a beloved snack across the country.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.