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Mirapakaya Bajji/Chilli Poppers

Mirchi bajjis are popular street food in India.
The only thing that comes to my mind when I see plumpy green chillies at the Indian store is the most famous mirchi bajji. It is one of my favorite snack especially in rainy season. When it rains having a plate of bajjis to eat is a bliss..I bet you all will agree with me :).
 If done right they taste out of this world. Stuffed with onions, dash of lemon and pinch of chat masala makes it taste even better. Here is my version of Mirchi Bajjis..Enjoy!!


12 healthy plump green chillies (Serrano peppers will be a good substitute)
Oil for deep frying

For Filling

3 tbsp coarsely grounded ajwain/carom seeds (vaamu)
1 tbsp besan flour(senagapindi)
1/2 tbsp ghee or softened butter
Salt per taste

For the batter

2 cups besan flour
1 tsp coarsely ground ajwain/carom seeds(vaamu)
1 tsp cumin seeds
couple of pinches of baking soda(1/2 tsp)
1 tsp red chilli powder
Salt per taste


For Filling

In a bowl mix all the filling ingredients.
Wash and drain the green chillies. Make vertical slits in the chillies on one side. Keep the ends intact. Remove to the seeds depending on the spice level :
- for burning hot bajjis, do not remove the seeds
- for spicy but not burning hot bajjis, remove half of the seeds from the chilli
- for mild bajjis, remove all the seeds.
Once the cleaning process is done, stuff the chillies evenly and keep aside.

For Frying

Take the batter ingredients in a bowl. Adding water, prepare medium thick batter (thick enough to have a generous coating on the chilli). Line a plate with paper towels and keep aside.
In a heavy bottom pan or kadai heat oil for frying.
Once the oil is hot enough for frying, dip the stuffed chillis one by one in batter and gently drop from the sides of pan into hot oil and deep fry until golden.
Drain the fried bajjis on paper towels and let them stand for 2 minutes.


Chop a medium onion real fine and mix with a tsp of lemon juice. Cut the fried bajjis vertically and stuff with onion mixture and sprinkle a little chat masala on the top.
Bajjis are ready to eat!!


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