Meal Prep · Indian
Mirchi Bajji
Spicy green chili fritters, a popular Indian street food snack perfect for a rainy day.
Ingredients
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Step-by-step- Wash the green chilies thoroughly and pat them dry. Make a slit lengthwise on one side of each chili, being careful not to cut through completely. Remove seeds if you prefer less heat.
- If stuffing, mix chopped onion, coriander, chaat masala, and black salt. Gently stuff this mixture into the slit chilies.
- In a large bowl, combine besan, rice flour, ajwain, turmeric powder, red chili powder, asafoetida, baking soda (if using), and salt. Mix well.
- Gradually add water to the dry ingredients, whisking continuously to form a thick, smooth batter without lumps. The batter should be thick enough to coat the chilies evenly.
- Heat oil in a deep pan or kadai over medium-high heat. To check if the oil is hot enough, drop a tiny bit of batter; it should sizzle and rise immediately.
- Dip each stuffed or plain green chili into the besan batter, ensuring it’s fully coated. Carefully drop the coated chilies into the hot oil, a few at a time to avoid overcrowding the pan.
- Fry the Mirchi Bajjis until they are golden brown and crispy on all sides, turning them occasionally. This usually takes about 3-5 minutes per batch.
- Remove the fried bajjis with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve hot with coconut chutney, mint chutney, or tomato ketchup.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 8 g |
| Fat | 20 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 1-2 days
Store leftover Mirchi Bajji in an airtight container. They may lose their crispness but can be reheated.
Freezer Not recommended
Fried items like Mirchi Bajji do not freeze well as they become soggy upon thawing and reheating.
Reheat Oven/Air Fryer
To regain some crispness, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes, or in an air fryer at 350°F (175°C) for 3-4 minutes, until heated through and crisp.
Chef’s Corner
- For extra crispiness, ensure the oil is hot enough before frying, but not smoking. Also, adding a tablespoon or two of hot oil to the batter just before frying can make them extra crispy.
- If you find the chilies too spicy, you can blanch them in hot water for a minute or two before slitting and coating, or remove all the seeds and white membranes.
- Adjust the batter consistency: it should be thick enough to cling to the chilies but not so thick that it forms a heavy coating. A good test is to dip a spoon; the batter should coat the back of the spoon.
- Serve immediately for the best taste and texture. Garnish with a sprinkle of chaat masala for an authentic street-food experience.
