Stuffed Mirchi Bajji

Stuffed Mirchi Bajji

Stuffed Mirchi bhajji also known by different names like Mirapakaya bajji or Menasinakai bajji in Karnataka and Andhra Pradesh and Mirch Pakora in Madhya Pradesh.

 

Stuffed Mirchi Bhajji is prepared using bhavnagri green chillies which are thick and not so spicy version of chillies. Bhavnagri Mirchi is slit, deseeded and stuffed with mashed potato mixture, dipped in besan batter and deep-fried.

 

Stuffed Mirchi bajji comes from the land of Rajasthan which is now popular in many regions of India. Though every state has its own version to make it depending on the ingredients available and used in that particular area.

 

Mirch Pakora has now become the famous street food in India which people prefer for breakfast. These chillies aren’t available all round the year. So, whenever I spot these chillies at a vegetable vendor I pick it up to make different varieties.

 

This time around, since monsoon is extended till Oct and making us all crave for some fried stuff I thought of making this stuffed mirchi bajji and enjoy with a cup of tea.

 

It makes for a perfect tea time snack or a side dish with a meal.

 

Video Recipe –

 

How to prepare for Stuffed Mirchi Bajji –

 

Most important part while making mirchi bajji is to slit and deseed mirch (chillies). Always use bhavnagri chillies to make this bhajji. Make sure to pat dry the chillies after washing it. Boil and mash potatoes. Prepare besan batter and keep it ready.

 

Stuffed Mirchi Bajji

 

 

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How to make Stuffed Mirchi bajji or Mirapakaya bajji –

Prepare the stuffing by adding required spices in mashed potatoes. Fill the stuffing in deseed chillies. Dip the chillies in besan batter and deep fry.

 

What kind of chillies can be used –

 

The not so spicy version of chillies called bhavnagri chillies is the best for this recipe. However, if you can handle the heat, you can try other varieties as well. Make sure to use thick chillies for this recipe.

 

 

Stuffed Mirchi Bajji

 

Step by Step Recipe of Bharwa Mirch Bhajji –

 

Slit and Deseed Chillies –

 

Stuffed Chilli

 

1. Wash and pat dry chillies. Make a slit vertically and deseed completely using the back of the spoon.

 

Prepare Stuffing –

 

1. In a mixing bowl, mash boiled potatoes.

Stuffing

 

2. Add salt to taste, chaat masala, red chilli powder, black salt, dry mango (amchur) powder and finely chopped coriander.

 

Stuffing

 

3. Mix everything well together.

 

Stuffed Chillies

 

4. Fill the stuffing in slit green chillies.

Prepare besan batter (For Coating) –

 

Batter

 

1. In a mixing bowl add besan (gram flour), rice flour, turmeric powder, coriander powder, dry mango (amchur) powder, salt to taste, asafetida, red chilli powder. Mix everything well together.

2. Add curd and mix well.

 

Batter

 

3. As required, add water as required to give thick yet flowing consistency.

4. Just before frying add the fruit salt and a Tsp of water.

5. Mix gently.

 

For Frying –

 

1. Use whole stuffed chilli or cut into two.

 

Mirch Pakoda

 

2. Dip it into besan batter and coat nicely.

 

Mirch Bhajji

3. Deep fry in a medium-hot oil on a medium flame till golden crisp.

4. Serve hot.

Stuffed Mirchi Bajji

 

Please do comment below your feedback if you try this recipe. Also, share your views on my Social media channels – Instagram, Facebook

Mirchi Bhajji

Stuffed mirchi bhajji is Rajathani street food. Bhavnagri chillies are stuffed with potato mix, dipped in gram flour batter and deep fried.
Prep Time20 mins
Cook Time25 mins
0 mins
Total Time45 mins
Course: Snack
Cuisine: Indian
Servings: 3

Ingredients

  • Bhavnagri Green Chillies – 4 No.

For Stuffing

  • Mash Boiled Potatoes - 4 No.
  • Salt to taste
  • Chaat Masala - 1 Tsp
  • Red Chilli Powder - 1/2 Tsp Optional
  • Black Salt to taste
  • Dry Mango Amchur Powder - 1 Tsp
  • Finely Chopped Coriander - 2 Tbsp

For Batter

  • Besan Gram Flour - 1 Cup
  • Rice Flour - 1 Tbsp
  • Turmeric Powder - 1/2 Tsp
  • Coriander Powder - 1/2 Tsp
  • Dry Mango Amchur Powder - 1/2 Tsp
  • Salt to taste
  • Asafetida - 1/8th Tsp
  • Red Chilli Powder - 1/2 Tsp
  • Curd - 2 Tbsp
  • Water as required
  • Fruit Salt - 1/2 Tsp
  • Oil for frying

Instructions

  • Slit and Deseed Chillies –
  • Wash and pat dry chillies. Make a slit vertically and deseed completely using the back of the spoon.

Prepare Stuffing

  • In a mixing bowl, mash boiled potatoes.
  • Add salt to taste, chaat masala, red chilli powder, black salt, dry mango (amchur) powder and finely chopped coriander.
  • Mix everything well together.
  • Fill the stuffing in slit green chillies.
  • Prepare besan batter (For Coating) -
  • In a mixing bowl add besan (gram flour), rice flour, turmeric powder, coriander powder, dry mango (amchur) powder, salt to taste, asafetida, red chilli powder. Mix everything well together.
  • Add curd and mix well.
  • Add water as required to give thick yet flowing consistency.
  • Add fruit salt and a Tsp of water.
  • Mix gently.

For Frying

  • Use whole stuffed chilli or cut into two.
  • Dip it into besan batter and coat nicely.
  • Deep fry in a medium hot oil on a medium flame till golden crisp.
  • Serve hot.

Video

Notes

• Make sure the consistency of batter is thick yet flowing.
• Deep fry on a medium flame.
• Make sure to deseed properly.
• If your fingers start burning while deseeding, apply ghee all over your palms.


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