Meal Prep · Indian
Mirchi Bajji
Crispy, spicy, and utterly delicious, Mirchi Bajji is India’s beloved chili fritter, perfect for a rainy day snack.
Ingredients
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Step-by-step- Wash the large green chilies thoroughly. Make a slit lengthwise on one side of each chili, being careful not to cut through completely. Remove seeds if you prefer less heat.
- In a large bowl, combine chickpea flour, rice flour, red chili powder, turmeric powder, carom seeds, asafoetida, baking soda (if using), and salt.
- 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 heat. To check if the oil is hot enough, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
- Dip each slit chili into the prepared batter, ensuring it’s fully coated. Carefully slide the coated chili into the hot oil.
- Fry 3-4 bajjis at a time, depending on the size of your pan, turning occasionally, until they turn golden brown and crispy on all sides.
- Remove the fried bajjis with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with a sprinkle of chaat masala, lemon wedges, and finely chopped onions, or your favorite chutney.
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 fried Mirchi Bajji in an airtight container in the refrigerator. They may lose some crispiness.
Freezer Not recommended
Freezing fried bajjis is not recommended as they become soggy upon thawing and reheating.
Reheat Oven/Air Fryer
To regain crispiness, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes, or in an air fryer at 375°F (190°C) for 3-5 minutes, until heated through and crispy.
Chef’s Corner
- For extra flavor, you can stuff the chilies with a mixture of tamarind pulp, roasted peanuts, and spices before dipping in batter.
- Ensure your oil is at the right temperature; if it’s too cold, the bajjis will absorb too much oil, and if too hot, they will burn outside before cooking inside.
- A pinch of baking soda in the batter helps make the bajjis light and puffy.
- Adjust the consistency of the batter – it should be thick enough to coat but not so thick that it forms a heavy layer.
