Plain Mirchi Bajji(2) Recipe

Wash the two large chilies and pat dry. Make a single lengthwise slit along one side of each chili, about 2/3 down from the stem, leaving stem intact so chili holds its shape. Carefully remove seeds only if you want milder bajjis; for plain/balanced heat, remove a few seeds or leave them. Wipe inside with a paper towel.

If using the optional inside seasoning: sprinkle about 1/8 tsp salt and 1/2 tsp lemon juice inside each chili and spread gently. Set chilies aside on a plate.

In a mixing bowl combine 3 tbsp gram (besan) flour, 1 tbsp rice flour, 1 tsp cornstarch, 1/8 tsp baking soda, 1/4 tsp turmeric, 1/4 tsp red chili powder, 1/4 tsp amchur (or chaat masala) and 1/2 tsp salt. Whisk the dry ingredients together so they are uniformly mixed.

Add about 4–6 tablespoons water gradually while whisking to form a smooth, lump-free batter with a medium-thick consistency that coats the back of a spoon. It should be thicker than pancake batter but thinner than a paste. Adjust with the remaining water if needed.

Rest the batter for 5 minutes; if it thickens too much, add 1 tsp water at a time to bring it back to coating consistency. Just before frying, stir in 1 tsp oil (from the frying oil) or a few drops of water to loosen it and ensure bubbles will form when frying.

Pour about 400 ml oil into a deep frying pan or kadai and heat over medium-high heat. To test when the oil is ready, drop a small pinch of batter into the oil — it should sizzle and rise slowly without browning immediately (approx 170–180°C / 340–355°F).

Holding a chili by the stem, dip it into the batter, turning to coat completely. Allow excess batter to drip off so the coating is even but not dripping. If you prefer a thicker crust, dip twice after the first coat sets slightly, but for 'plain' mirchi bajji one even coating is typical.

Carefully slide the battered chili into the hot oil. Fry 1–2 chilies at a time (do not overcrowd) and maintain medium-high heat so the exterior crisps while the chili cooks through. Fry for about 3–4 minutes, turning occasionally, until golden brown and blistered. Adjust heat as needed to prevent burning.

Use a slotted spoon to remove the bajji and drain on a plate lined with paper towels. Sprinkle a pinch of salt over the hot bajji if desired. Repeat for the second chili.

Serve the plain mirchi bajji hot, with tamarind or green chutney and finely chopped onion on the side. Enjoy immediately for the best crispness.