Andhra Mirchi Bajji Recipe

Wash and slit

Wash the green chilies and pat dry. Make a lengthwise slit along one side of each chili from stem to tip, keeping stem intact so the pepper opens like a pocket. Remove seeds and membranes gently with the tip of a knife to reduce heat (leave some seeds if you want spicier).

Optional blanch (if very thick)

If chilies are very thick-walled, blanch them in boiling water for 30 seconds then transfer to ice water for 1 minute. Drain and pat dry completely. This softens walls and reduces frying time.

Combine stuffing ingredients

In a bowl mix the roasted peanut powder, toasted sesame seeds, tamarind pulp, jaggery, chopped curry leaves and 1/2 tsp salt. Taste and adjust sweet-sour balance: add more jaggery if too sour or more tamarind if too sweet. The mixture should be cohesive but crumbly.

Stuff chilies

Using a small spoon, gently fill each slit chili with about 1/2 to 1 teaspoon of the peanut-tamarind mixture. Do not overfill as batter needs to adhere. Close the slit gently by pressing edges together; keep stems intact.

Dry mix

In a mixing bowl combine 1 cup besan, 2 tbs rice flour, 1 tbs cornstarch, 1 tsp salt, 1 tsp turmeric, 1 tsp red chili powder, 1/2 tsp garam masala and 1/8 tsp asafoetida. Whisk so the flours and spices are evenly distributed.

Add water

Gradually add about 3/4 cup water while whisking to form a smooth, lump-free batter with the consistency of pancake batter — thick enough to coat the back of a spoon but fluid enough to flow slightly. Adjust with small amounts of water if needed.

Finish batter

Just before frying, sprinkle 1/8 tsp baking soda into the batter and stir gently to aerate. The batter will become slightly lighter — do not overmix.

Heat oil

Pour oil into a deep heavy-bottomed pan to about 2–2.5 inches depth and heat over medium. Bring oil to roughly 350°F (175°C) if you have a thermometer; otherwise test by dropping a little batter — it should sizzle and come up slowly without burning.

Prepare chilies for coating

Lightly dust each stuffed (or plain) chili with 1–2 tbs rice flour — this helps the batter adhere. Hold by the stem and dip each chili into the batter ensuring an even coat. Let excess batter drip off.

Fry in batches

Gently slide coated chilies into hot oil, frying 3–4 at a time depending on pan size. Keep oil temperature steady. Fry for 3–5 minutes, turning occasionally, until the exterior is golden brown and crisp and the chilies are cooked through. If chilies were blanched, they will cook faster (3 minutes); if raw and thick, cook up to 5 minutes.

Drain

Remove bajjis with a slotted spoon and drain on a wire rack or paper towels. Sprinkle a pinch of salt over hot bajjis if desired.

In a small pan heat 1 tsp oil, add 1/2 tsp mustard seeds. When they crackle, add 8 curry leaves and fry until crisp. Drizzle this hot tempering over the freshly fried bajjis or toss briefly to coat. This step imparts an aromatic, regional finish.

Serve the Andhra mirchi bajji hot, accompanied by tamarind chutney or coconut chutney. Best enjoyed immediately while crisp.