Kitchen Recipe Collection
Indian Mirchi Baji (Stuffed Chili Fritters)
Large, mild green chilies slit, stuffed with a tangy potato-tamarind mixture, coated in gram flour batter, and deep-fried to golden perfection.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- large mild green chilies (Bhavnagari or Jalapenos)
- besan (gram flour)
- rice flour
- ajwain (carom seeds)
- baking soda
- potatoes
- tamarind paste
- cumin powder
- chaat masala
- oil for frying
Equipment
- Mixing bowls
- Deep frying wok (Kadai)
Instructions
- 1
Prepare the Chilies
Wash and dry large, thick, mild green chilies. Make a single slit lengthwise down each chili. Carefully scrape out the seeds and white membranes to reduce the heat.
- 2
Make the Stuffing
Boil and mash a potato. Mix it with thick tamarind paste, roasted cumin powder, chaat masala, and a pinch of salt.
- 3
Stuff the Chilies
Fill the hollowed-out chilies generously with the tangy potato mixture. Press the slit closed.
- 4
Prepare the Batter
In a bowl, mix besan (gram flour), a tablespoon of rice flour, crushed ajwain seeds, turmeric, salt, and a tiny pinch of baking soda.
- 5
Whisk the Batter
Add water gradually and whisk to form a thick, lump-free batter. It must be thick enough to heavily coat the slick skin of the chili.
- 6
Heat Frying Oil
Heat a deep kadai of oil until it is medium-hot. (Test by dropping a speck of batter; it should rise steadily, not instantly).
- 7
Dip the Chilies
Hold the stuffed chili by the stem. Dip it into the batter, twirling it around so it is completely and thickly coated.
- 8
Fry the Bajis
Gently lower the coated chili into the hot oil. Do not overcrowd the pan.
- 9
Cook Until Golden
Fry on medium heat, turning occasionally, until the batter is crisp and golden brown on all sides (about 5-7 minutes).
- 10
Drain
Remove with a slotted spoon and drain on paper towels.
- 11
The Andhra Street Style Cut (Optional)
For true street style, slit the hot, fried baji open slightly and stuff it with finely chopped raw onions, coriander, and a squeeze of lemon.
- 12
Serve
Serve piping hot with a cup of strong Chai and sweet tamarind chutney.
Cooking Tips
- Removing the seeds is crucial unless you want a punishingly spicy snack.
- If the batter keeps slipping off the chili, the chili skin might be too wet (dry them thoroughly), or your batter is too watery.
Variations
- Plain Mirchi Baji: Skip the potato stuffing entirely. Just coat the deseeded chilies in batter and fry.
Chef's Notes & Storage
- A legendary street food in Andhra Pradesh and Rajasthan, perfect for rainy evenings.
Nutrition Estimate
280 calories · 7g protein · 32g carbs · 15g fat · 5g fiber per serving
