Mirchi Bajji, also known as Chilli Bajji or Mirapakaya Bajji, is a beloved classic among Indian street snacks, celebrated for its bold flavors and irresistible crunch. Large green chillies are cloaked in a thick, spiced besan (gram flour) batter and deep-fried to golden perfection, making it the ultimate treat for monsoon evenings or cold winter days. Served hot and crisp, these fritters are the perfect companion to a cup of steaming chai and pair delightfully with green chutney, tomato ketchup, or even schezwan chutney for an added kick.
While some versions are stuffed with tangy potato or onion filling, this recipe focuses on the authentic plain street-style mirchi bajji that ignites nostalgic memories of bustling food stalls. A touch of ajwain (carom seeds) in the batter infuses subtle warmth, letting the natural zing of the chillies shine. Adjust the spice by deseeding the chillies or leave them whole for extra heat. With easy preparation steps and minimal ingredients, you can whip up a batch for family or friends in just minutes—guaranteed to transport you to the Indian streets with every crispy bite.
Mirchi Bajji Recipe | South Indian Chilli Bajji
Print RecipeIngredients
- 4 large green chillies
- 2 cups gram flour (besan)
- 2 tablespoons rice flour
- ¼ teaspoon ajwain (carom seeds)
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup water
- 1 tablespoon oil
- Oil for deep frying
Instructions
Rinse and pat dry the large green chillies. Make a slit down the center of each, removing the seeds for milder heat if desired.
In a large mixing bowl, combine the gram flour, rice flour, ajwain, baking soda, and salt. Whisk until evenly distributed.
Gradually add water, starting with half a cup, mixing to achieve a thick, smooth batter without lumps. Adjust consistency as needed with more water.
Pour in a tablespoon of hot oil into the batter and mix until silky and cohesive.
Dip each prepared chilli into the batter, coating it thoroughly, and let any excess drip off for an even layer.
Heat oil in a deep pan over medium heat. Gently slide the batter-coated chillies into the hot oil.
Fry the bajjis, turning occasionally, until they are golden brown and crisp on all sides.
Remove the cooked bajjis onto paper towels to drain excess oil. Serve immediately with your favorite chutney or sauce.
Notes
Tips:
For less spice, always deseed the green chillies before batter coating., Ensure the batter is thick (like idli batter) for a fluffy and crisp coating., Adding a spoonful of hot oil to the batter helps achieve a crisper texture., If desired, you can stuff the chillies with spiced onion for an Andhra twist—add just before serving for extra crunch.
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