Cut Mirchi Bajji Recipe

Prepare chilies

Wash and pat dry the large green chilies. Make a lengthwise slit along one side of each chili, keeping the stem intact. Remove seeds carefully with the tip of a knife (for less heat) or leave some for spicier bites. Set chilies aside on a tray.

Make potato filling

Boil or steam the potatoes until tender (about 15–20 minutes). Peel and mash them in a bowl. Finely chop the small onion and optional green chili. Add chopped onion, chopped coriander leaves, garam masala, amchur (or lemon juice), and 1 tsp salt to the mashed potato. Mix thoroughly until a cohesive stuffing forms. Taste and adjust salt and spice.

Stuff chilies

Using a small spoon, gently fill each slit chili with the potato mixture, pressing lightly so filling is compact but not overflowing. Wipe any excess filling off the outside of chilies so batter will adhere evenly. Place stuffed chilies on a plate and refrigerate for 10 minutes to firm up the filling (optional but helps batter adhesion).

Prepare batter

In a large bowl, whisk together besan, rice flour, cornstarch, baking soda, turmeric, red chili powder, ajwain (or cumin) and 1 tsp salt until uniform. Gradually whisk in cold water to form a smooth, lump-free batter with a thick but flowing consistency—similar to heavy pancake batter. If batter is too thin, add a tablespoon more besan; if too thick, add a little water. Let batter rest for 5 minutes.

Heat oil

Pour oil into a deep frying pan or kadai to a depth of about 2–3 inches (enough for deep frying). Heat over medium-high heat until oil reaches 170–180°C (340–360°F) or until a small drop of batter sizzles and rises slowly to the surface.

Batter-coat chilies

Stir the batter once. Holding each stuffed chili by the stem, dip it into the batter so it is evenly coated. Let excess batter drip back into the bowl. If you prefer a slightly thicker crust, double-dip by letting the first coat set for 30 seconds and then coat again.

Fry until golden

Carefully lower battered chilies into the hot oil (do not overcrowd — fry in batches of 3–4). Fry on medium heat, turning occasionally, until the batter is golden-brown and crisp, about 3–5 minutes per batch depending on size. Adjust heat so exterior browns steadily without burning; lower heat if color darkens too fast.

Drain

Use a slotted spoon to remove bajjis and drain on a rack or paper towels to remove excess oil. Keep fried bajjis warm in a low oven (100–120°C / 210–250°F) if making multiple batches.

Arrange Cut Mirchi Bajji on a serving platter. Garnish with extra chopped coriander if desired. Serve hot with tamarind chutney, green chutney and lemon wedges. Squeeze lemon over each bajji before eating for bright acidity.