Plain Mirchi Bajji (spicy) (gluten Free) (2) Recipe
Hot Green Peppers Mixed with Chickpeas Flour & fried
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Ingredients
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Batter & Coating
Peppers & Filling
To Fry & Serve
Method
Prepare Peppers
Wash and dry the peppers. Make one lengthwise slit in each pepper without cutting them completely open so they remain in one piece. If you prefer milder bajjis, remove the seeds and white ribs with a small spoon; otherwise leave intact for extra heat.
If using optional potato stuffing: mash the cooked potato until smooth, mix with chopped cilantro and a pinch of salt. Fill each slit pepper lightly with about 1 teaspoon of the mashed potato mixture and press closed.
Lightly dust each pepper with 1–2 teaspoons of rice flour or extra chickpea flour. This helps the batter adhere; shake off any excess.
Make Batter
In a medium bowl, whisk together chickpea flour, rice flour, cornstarch, salt, turmeric, red chili powder, garlic powder (if using), crushed ajwain or cumin, and baking soda until evenly distributed.
Gradually add about 3/4 cup of water while whisking to form a smooth, lump-free batter. The batter should be thick enough to coat a spoon and cling to the pepper (like pancake batter). Add more water up to the stated amount if needed.
Stir in the lime juice. Let the batter rest for 5–10 minutes. Resting hydrates the flours and improves adhesion.
If batter thickens too much after resting, adjust with a tablespoon of water to reach desired consistency. Do not make it runny.
Heat Oil
Pour oil into a deep, heavy-bottomed pan to a depth of about 2–3 inches. Heat over medium heat until it reaches 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small amount of batter into the oil — it should sizzle and rise steadily without browning instantly.
Coat & Fry
Holding a pepper by the stem, dip it into the batter, turning to coat evenly. Use a spoon to smooth batter over any exposed spots. Allow excess batter to drip back into the bowl.
Fry, turning occasionally, until the bajjis are golden brown and cooked through, about 3–5 minutes per batch depending on oil temperature and pepper size.
Use a slotted spoon to remove the bajjis and transfer to a wire rack or paper towel–lined plate to drain. Hold in a warm oven (90–100°C / 200–210°F) if making multiple batches so they stay crisp.
Finish & Serve