Onion Mirchi Bajji(2) Recipe

Wash and slit chilies

Rinse the two large green chilies and pat dry. Make a lengthwise slit along one side of each chili without cutting through to the other side—create a pocket. Remove seeds only if you want milder bajjis; for medium heat leave some seeds. Set aside.

Prepare onion-garlic filling

Peel and very finely chop the small onion and the garlic clove. In a small bowl combine chopped onion, minced garlic, chopped cilantro, lemon juice, 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Mix well—this will be the stuffing that gives the ‘onion mirchi’ flavor. If you prefer, you can thinly slice the onion instead of chopping for more texture.

Stuff chilies

Gently open each slit chili and spoon an equal amount of the onion-garlic-cilantro mixture into the pocket. Press lightly so filling stays inside but don't overstuff or it will burst while frying. Set stuffed chilies on a plate while you make the batter.

In a medium bowl add 3 tbs besan, 1 tbs rice flour and 1/2 tbs cornstarch. Add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp chaat masala, 1/8 tsp ajwain and 3/4 tsp salt. Whisk the dry ingredients so they are evenly distributed.

Gradually add about 6 tablespoons of water while whisking to form a smooth, moderately thick batter that coats the back of a spoon (similar to pancake-batter thickness but slightly thicker). If batter seems too thick, add up to 1 tablespoon more water. Just before frying, sprinkle 1/8 tsp baking soda into the batter and fold gently to aerate—this gives a light, crisp coating.

Heat oil in a deep pan or kadai over medium heat until it reaches about 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise slowly without browning immediately.

Working one at a time, hold a stuffed chili by the stem (or use a fork), dip it into the batter so it is evenly coated, letting excess batter drip back into the bowl. For a thicker crust, you can double-dip: let first coat rest 20–30 seconds, then dip again.

Gently slide the battered chili into hot oil. Fry 2–3 bajjis at a time (do not crowd) until golden brown on all sides, turning occasionally with a slotted spoon. This should take about 3–5 minutes per batch at correct temperature. Adjust heat to maintain steady frying without burning.

When evenly golden and crisp, remove bajjis onto a plate lined with paper towels to drain excess oil. Sprinkle a light pinch of chaat masala or salt while hot if desired. Repeat with remaining stuffed chilies and batter (there will be batter leftover for 2 bajjis).

If you want an extra onion element: you can thinly slice a little extra onion (not counted in core ingredients) and fry a small nest in the hot oil for 30–45 seconds until just crisp; remove and drain. Serve alongside for added crunch.

Serve the Onion Mirchi Bajji hot (makes 2), with tamarind and mint-coriander chutneys on the side. Best enjoyed immediately while crisp.