Cut Mirchi Bajji (spicy) (gluten Free) Recipe
Hot Green Peppers Mixed with Chickpeas Flour, fried. Cut again and deep fried
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Ingredients
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Green pepper filling & peppers
Chickpea (besan) batter / coating (gluten free)
For deep frying & finishing
Method
Green pepper preparation
prepare peppers
Wash and dry the green chilies. Make a lengthwise slit down one side of each chili without cutting through completely so they remain in one piece (like a book). Remove seeds and membranes as desired for heat control, using a small spoon or knife. Pat dry again.
make filling
In a bowl combine chopped onion, chopped cilantro, chopped tomato (if using), roasted peanut powder, 1 tsp salt, and 1 tablespoon lime juice. Mix thoroughly and taste; adjust salt or lime. Spoon about 1 to 1.5 teaspoons of this mixture into each slit chili and press gently so filling is compact but not overstuffed.
secure peppers
If desired, use a toothpick to close each chili slit to keep the filling in while frying. Lightly dust the stuffed chilies with a tablespoon of chickpea flour to help the batter adhere.
Batter & coating
mix dry ingredients
In a mixing bowl whisk together chickpea flour, rice flour (if using), ajwain or cumin seeds, turmeric, red chili powder, garam masala, amchur (or chaat masala), baking soda and 1 tsp salt until evenly combined.
make batter
Gradually whisk in about 3/4 cup cold water to form a thick, smooth batter that will coat the back of a spoon — the consistency should be slightly thicker than pancake batter but pourable. If needed, add up to 2–3 tablespoons more water to reach the correct consistency. Stir in the optional chopped cilantro.
Let the batter rest for 5–10 minutes. The rest allows flours to hydrate and rice flour to contribute to crispness. Right before frying, give the batter a quick stir. If it has thickened too much, thin with a tablespoon of water.
First fry (par-fry) and cut
heat oil
Pour oil into a deep, heavy-bottomed pan to a depth of about 2–3 inches (enough for deep frying). Heat over medium-high until oil reaches 350°F (175°C) or until a small drop of batter sizzles and rises to the surface immediately. If you don't have a thermometer, test with a small bit of batter.
dip and par-fry
Holding each stuffed chili by the stem (or using tongs), dip it into the batter to coat fully, letting excess drip off. Carefully slide 3–4 battered chilies into the hot oil (do not overcrowd). Fry for about 2–3 minutes until the batter sets and is lightly golden but not deeply browned. The goal is a par-fry so the interior filling cooks slightly and batter forms a shell.
drain and cool
Remove chilies with a slotted spoon and transfer to a wire rack or paper towel-lined plate to drain. Let them cool for 3–4 minutes until safe to handle. Repeat with remaining chilies.
cut each bajji
Once par-fried and cooled slightly, use a sharp knife to cut each stuffed fried chili into 2–3 pieces (Cut Mirchi style). Cut at a slight angle to create attractive pieces. This exposes the inner filling and increases surface area for the final fry.
Final fry and serve
final deep fry
Return the oil to 350–360°F (175–180°C). Dip each cut piece briefly in the remaining batter (if needed to re-coat any exposed filling and edges) and gently slide into hot oil in batches. Fry 2–3 minutes until golden brown and crisp all over. Turn pieces gently so they brown evenly. Avoid over-browning.
drain
Using a slotted spoon, remove the pieces and drain on paper towels or a wire rack. Sprinkle with chat masala or a little extra salt while hot, if desired.