Mirchi Bajji
Fat green chillies stuffed with tangy spice, coated in chickpea batter and fried till puffy and crisp. A rainy-day South Indian favourite.
30 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1Slit the large mild chillies lengthwise and scoop out the seeds.
- 2Mix amchur, roasted cumin and salt, then rub the mixture inside each chilli.
- 3Whisk besan with rice flour, red chilli powder, ajwain, salt and water into a smooth thick batter.
- 4Heat oil for deep-frying to a medium heat.
- 5Dip each stuffed chilli in the batter to coat fully.
- 6Fry in batches until the crust is golden and crisp.
- 7Drain on paper and serve hot with chutney.
Frequently asked
About 30 minutes total — 15 min prep and 15 min cooking.
Yes — Mirchi Bajji is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
