Mirchi Bajji Recipe

Prepare peppers

Wash and dry the green chilies. Using a small knife, make a slit lengthwise through each chili without cutting through completely so they remain intact (this allows steam to escape and hotness to mellow). If you prefer less heat, remove seeds carefully with the tip of a knife.

Optional potato stuffing

If using potato stuffing: boil the potato until tender, peel and mash. Mix mashed potato with chopped cilantro, 1/4 tsp salt, 1/8 tsp red chili powder (optional) and 1/8 tsp chaat masala (optional). Allow to cool. Stuff about 1 to 1 1/2 teaspoons of the potato mix into each slit chili and press gently to close.

Set the prepared chilies aside on a plate while you make the batter.

Make dry mix

In a medium bowl, combine 1 cup besan, 2 tbs rice flour, 1 tbs cornstarch (if using), 1 tsp red chili powder, 1 tsp turmeric, 1 tsp ajwain, 1/2 tsp garam masala (optional), and 1 tsp salt. Whisk the dry ingredients together to break lumps.

Adjust batter consistency

Gradually add about 3 tbs water to the dry mix while whisking to form a thick, smooth batter that coats the back of a spoon. If batter seems too thick to evenly coat chilies, add up to 1–2 additional tablespoons of water. Stir in 1 tsp vegetable oil to help the batter crisp. If using, sprinkle 1/4 tsp baking soda right before frying and fold in quickly.

The batter should be thick enough to cling to the peppers but runny enough to coat evenly (similar to pancake batter but slightly thicker). Keep batter covered to prevent drying.

Heat oil

Pour about 600 ml oil into a deep pan or kadai to a depth of roughly 5–7 cm and heat over medium-high heat. To test, drop a little batter into the oil—if it rises steadily and bubbles, the oil is ready at approximately 170–180°C (340–355°F).

Coat chilies

Working in batches (do not overcrowd), dip each prepared chili into the batter, turning to coat evenly and letting excess drip back into the bowl. For a thicker crust, you can double-dip: coat once, let the batter set for 20–30 seconds, then coat again.

Fry until golden

Carefully slide the battered chilies into the hot oil. Fry 4–6 pieces at a time, maintaining oil temperature—adjust heat if browning too quickly. Fry for 3–5 minutes, turning occasionally, until the bajjis are puffed and golden brown and the batter is cooked through. If stuffed with potato, ensure a slightly longer fry (about 4–6 minutes) so the filling is warmed.

Drain

Using a slotted spoon, remove the bajjis and drain on paper towels or a wire rack to remove excess oil. Sprinkle lightly with chaat masala and a pinch of salt while hot, if desired.

Serve the mirchi bajji hot with tamarind chutney or green chutney and a wedge of lemon. They are best eaten immediately while crisp outside and soft inside.

Leftovers can be reheated in a 180°C (350°F) oven for 5–7 minutes to regain some crispness, but they are best fresh.