Mirchi Bajji Recipe

Prepare chilies

Wash and pat dry the large green chilies. Make a lengthwise slit along one side of each chili without cutting all the way through (create a pocket). Remove seeds if you want milder bajjis; leave some seeds for more heat. Keep chilies whole with stems on for handling.

Make sweet-tangy filling

In a small bowl combine tamarind pulp, jaggery, roasted cumin powder, chaat masala and 0.25 tsp salt. Mix until jaggery dissolves. Taste and adjust sweet-sour balance. Spoon about 1 teaspoon of this mixture into each slit chili and close gently.

Mix dry ingredients

In a mixing bowl whisk together besan, rice flour, cornstarch (if using), baking soda, turmeric, red chili powder, carom seeds and 0.75 tsp salt until evenly combined.

Make batter

Gradually add about 0.5 cup cold water to the dry mix while whisking to form a smooth, thick batter that coats the back of a spoon. Add remaining 0.25 cup water only as needed to reach a drop-and-coat consistency—thicker than pancake batter but fluid enough to coat chilies evenly. Stir in lemon juice. If batter thickens, add a tablespoon of cold water.

Rest batter

Let the batter rest 5–10 minutes. This hydrates the flour and improves texture. Just before frying, give it one quick stir; if it appears too runny, add 1 tsp besan.

Heat oil

Pour oil into a deep, heavy-bottomed pan to a depth of about 2–3 inches. Heat over medium heat to 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small amount of batter: it should sizzle and rise slowly, browning in about 40–60 seconds.

Coat chilies

Working in batches, hold each stuffed chili by the stem and dip into the batter, turning to coat fully and letting excess drip back into the bowl. For a thicker crust, dip twice (first dip, quick shake, then a second dip). Use tongs or two forks to handle.

Fry until golden

Gently lower battered chilies into hot oil, taking care not to overcrowd the pan (3–4 at a time depending on pan size). Maintain oil temperature; adjust heat to keep steady simmering. Fry 3–5 minutes, turning occasionally, until batter is puffed and evenly golden-brown and crisp. Internal chili should be softened but not blackened.

Drain

Remove bajjis with a slotted spoon and drain on paper towels or a wire rack for 1–2 minutes to remove excess oil. Keep warm in an oven at low heat (90°C / 200°F) if frying multiple batches.

Repeat

Repeat coating and frying with remaining chilies and batter, reheating oil to the correct temperature between batches if it cools.

Finish & garnish

While still hot, you can sprinkle a pinch of chaat masala or salt on the bajjis. Serve immediately with tamarind chutney, green chutney, and a garnish of chopped onion and coriander.