Onion Mirchi Bajji (spicy) (chefs Spl) (gluten Free) (2) Recipe

Wash and prepare peppers

Rinse jalapeños under cold water and pat dry. Using a small paring knife, make a lengthwise slit in each pepper from stem to tip without cutting through completely — keep the stem intact if possible so peppers hold together. Remove seeds only if you want milder bajjis; for spicy version leave most seeds.

Make onion stuffing

In a bowl combine finely chopped red onion, cilantro, lemon juice, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Toss well and let sit for 5 minutes so flavors meld. If onions release a lot of moisture, gently squeeze out excess liquid so stuffing is not too wet.

Stuff peppers

Gently open each slit jalapeño and spoon about 1 to 1 1/2 teaspoons of the onion mixture into the cavity. Press lightly so the filling holds but avoid overstuffing which will cause filling to fall out during frying. Set stuffed peppers on a tray while you prepare the batter.

In a medium mixing bowl, combine 1 cup besan, 2 tbsp rice flour, 1 tsp crushed ajwain (or crushed cumin), 1 tsp red chili powder, 1 tsp turmeric, 1/2 tsp garam masala and 1.25 tsp salt. Whisk the dry ingredients to blend evenly and break up any lumps.

Slowly add about 3/4 cup cold water while whisking to form a smooth, lump-free batter with a thick coating consistency — it should cling to a spoon and coat peppers well (similar to pancake batter but slightly thicker). If batter is too thick add water 1 tbsp at a time; if too thin add a little more besan. Rest batter for 5 minutes.

Heat oil in a deep, heavy-bottomed pan or kadai over medium heat. Heat about 3–4 inches (approx. 600 ml oil) so there is enough depth for deep frying. To test readiness drop a small bit of batter into oil; it should sizzle and rise slowly to the surface and become golden in about 40–60 seconds. Adjust heat to maintain oil temperature ~170–180°C (340–355°F).

Lightly dust each stuffed jalapeño with 1/2 tsp semolina or extra besan (optional) — this helps batter adhere and gives extra crunch. Hold the pepper by the stem and dip into the batter, rolling to coat completely. Allow excess batter to drip back into the bowl, but keep an even, generous coating.

Carefully slide 3–4 peppers into the hot oil (do not overcrowd). Fry, turning occasionally with a slotted spoon, until batter is golden brown and crisp on all sides, about 3–4 minutes depending on size and oil temperature. If they brown too quickly, lower heat; if they take too long, increase slightly.

Remove fried bajjis with a slotted spoon and drain on a wire rack or paper towels to remove excess oil. Fry remaining peppers in batches, keeping cooked ones warm in a low oven (90–100°C) if desired.

Serve onion mirchi bajji hot with chutneys such as green cilantro-mint chutney, sweet tamarind chutney, or ketchup. Squeeze a little lemon over before serving if desired.

Best enjoyed immediately while crispy. Leftovers can be briefly re-crisped in a 180°C (350°F) oven for 5–7 minutes.