Mirchi Bajji/Chilli Bajji (Battered green chillies):

The yummiest street food of south India. My mouth is watering while writing the recipe. But my palette is satisfied as i just munched on these chilli bajjis or otherwise Green chills coated with bengal gram flour batter, then deep fried in oil. 

Last week we went to a Indian restaurant and had these bajjis. They were so good and  it's been a long time I did not make em.So I decided to make em today as weekend special.

There are couple ways you can make these Bajjiya. Stuffed or no stuffing.right now I'm making with no stuffing. Usually you can make a paste of sesame seeds, peanuts, tamarind and stuff inside green chillies. 

Coming to this recipe I used senagapindi/Besan for batter with little rice flour. Rice flour gives little crispness to these bajjis. The way it's served road side is with  onions coated with lemon juice. Also with Peanut chutney.. I used to love a place where they serve em with fried spicy poha(Atukulu) , with lemon juice squeezed on top.Anyway at home my way is sprinkle chat masala on top and onions on the side. Yum.I used long, thin chillies from Indian store for the recipe.I removed the seeds so it will not be spicy. But if you want more heat you can deseed a part of it.I always use olive oil for my cooking except for deep try's I use vegetable oil.But you can use any oil for this recipe.

Servings:
6 Bajjis
Total time:
25 minutes
Category:
snacks/Appetizers
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
6 Green chillis
1 cup besan
1.5 tablespoon Rice flour
1/8 teaspoon Baking soda
Oil to deep fry
salt to taste
2teaspoon chilli powder

Mirchi Bajji/Chilli Bajj step-by-step Recipe with Photos

1. Wash the green chillies.Do not remove stem.
   
2. Make a slit in the chili lengthwise leaving both ends intact. Remove seeds using back of a spoon or with knife.
   
3. Take a Kadai and heat oil for deep frying.
4. While oil is heating:
5. Take both flours in a bowl, add salt, chili powder and baking soda.
   
6. Make a thick batter with water.Mix it nicely to aerate the batter which helps to fluffen up the bajjis.
7. You will see bubbles on top of the batter which means it's mixed well.
   
8. Now drop little batter in oil and make sure it's hot. The batter springs back immediately with sizzling sound if it's ready.
9. Take a chilli , dip in the batter so as to evenly coat the batter and drop it in oil. When you drop Bajjis in oil they should puff up, if they are not that means- make sure oil is hot enough, add little more baking soda.
   
10. Do the same with rest of chillis.
    
11. Do not over crowd the Kadai as you need to flip the bajjis.
12. Fry bajjis on medium flame till nice brown color appears.
13. Take em on a paper napkin to drain oil.
14. Turn off the stove.
15. Sprinkle chat masala on top of the bajjis.Serve the bajjis with onions and a cup of Tea.
16. Enjoy :-)
    

Tips: 

• Adjust the batter quantity based on number of chillies.
• If you have left over batter you can slice a potato and make aloo Bajji.

Related Recipes:

• Aloo Bajji (Potato Bajji)
• Aloo Bonda (Potato Bonda)
• Egg Bonda
• Cut Mirchi (Refried Chilli Bajji)