Published: | Modified: by Hina Gujral
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Stuffed green chilli peppers with a cheesy potato mixture, deep fried till crisp and golden – sounds tempting? Chilli Bajji is a tasty, crispy Indian pakora. Be sure to watch the recipe video!
In India, teatime with various fried snacks and a cup of masala tea is a serious affair. This chilli bajji is a perfect snack to satisfy those fried food cravings during teatime.
What exactly is Mirchi Pakoda? Take the big, thick, plump green peppers (preferably low – mildly spicy). Stuff them with spicy mashed potato filling and cheese (like we did), coat the chilli in a thick gram flour pakora batter, and deep fry until crisp. It is one of the most popular teatime Indian snacks.
The term ‘pakora’, ‘pakoda’, or ‘bajji’ describes the crispy Indian vegetable fritters.
The chilli bajji is also known as mirchi vada, mirch bajji, chilli bonda, or the mirch pakoda.
More Reasons to Try Chilli Bajji RECIPE
- customizable filling
- so crispy and tasty
- vegetarian and gluten-free
- always the crowd’s favourite
- perfect snack for a drinks or BBQ party
Ingredients Required
Green Chilli: The key ingredient is the sweet, tangy, mildly spicy chilli peppers. The banana peppers, Jalapeno, California Chilli, or similar varieties are perfect for this pakora recipe.
In India, peppers for making fritters are commonly sold as – bhajji mirchi or bajji chilli. They are pale green, mildly spicy like bell pepper, and almost the size of your palm.
Ingredients For The Filling
- Boiled Potatoes (grated or mashed) are good for the filling. Try not to use the boxed mashed potato powder. Potatoes boiled from scratch are perfect.
- Onion: They give a sweet flavour and crunch to the potato filling.
- Herbs: Ginger, Garlic, Green Chilli (optional), Coriander. You can use parsley or chives as well instead of fresh coriander.
- Spices: Salt, Turmeric, Red Chilli or Red Paprika, Chaat Masala
SECRET Ingredient: In between potato filling, add a stick of mozzarella, paneer, or any other cheese you like. That soft cheesy centre inside the spicy potato filling tastes so delicious.
Variation: Add grated paneer or shredded cheese to the potato filling.
Ingredients For The Batter
- Gram Flour: Most Indian pakoras are made with gram flour (besan). It is a gluten-free, plant-based flour made with chickpeas.
- Rice Flour: It adds crunch to the pakora and makes the texture of the coating light. You can add tempura flour or all-purpose flour as well.
- Seasoning: Salt, Red Chili Powder or Paprika, Cumin Powder
SECRET Ingredient: Baking Soda and piping hot oil makes the bajji batter light, and fluffy.
Watch Chilli Bajji Video
Serving Suggestion
The mirchi vada or bajji tastes best with spicy mint chutney.
In many parts of India, chilli bajji is served with garlic or sweet tamarind chutney. It is a fried snack that tastes delicious with a variety of chutney or dipping sauce. So the creative possibilities of serving mirch pakoda are endless.
You can stuff mirchi pakora between bun or bread slices for a more filling experience or enjoy just the pakora with a cup of masala tea.
More Indian Snack Recipes
- Crispy Aloo Pakora
- Vegetable Cutlet
- Peanut Chaat
- Matar Kachori
- Maddur Vada
- Dal Samosa
- Bread Roll
- Corn Chaat
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Chilli Bajji Recipe
Chilli Bajji is a tasty, crispy Indian pakora (fritter). Learn how to make cheese stuffed mirchi pakoda in a few simple steps.
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Course: Snack
Cuisine: Indian
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 50 minutes minutes
Servings: 8
Calories: 1093kcal
Author: Hina Gujral
Deep Frying Pan
Ingredients
- 6 green chilli or bajji chilli
- 4 Cup vegetable oil, for deep frying
Ingredients For Batter
- 1 Cup gram flour (besan)
- ¼ Cup rice flour
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon salt or to taste
- ½ Cup water, room temperature
- 1 tablespoon vegetable oil, hot
- ¼ teaspoon cooking soda or baking soda
Ingredients For Filling
- 2 Cup boiled potato, mashed
- ½ Cup chopped onion
- 1 green chilli
- 1 teaspoon ginger – garlic paste
- 2 tablespoon chopped fresh coriander
- Salt to taste
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon Chaat Masala
- 6 sticks of cheese or paneer
Instructions
Prepare Potato Filling:
Combine boiled potato, onion and other ingredients for the filling in a mixing bowl. Mash the potatoes and mix all the ingredients until no lumps remain in the filling mixture. Taste and adjust the seasoning accordingly. Set aside till required.
Prepare Chilli:
Clean, wash, and pat dry the green chilli.
Slit the chilli lengthwise from one side with a sharp knife. Discard the inner white seeds and pith. Similarly, prepare all the green chilli for filling.
Prepare Batter:
Combine, gram flour, rice flour, spices, and salt. Mix nicely.
Add ¼ cup water at a time and form a smooth, lump-free batter. Set aside for 5 minutes. Add hot oil, baking soda, and once again whisk the batter for 10 – 20 seconds.
Prepare Chilli Bajji:
Heat oil for deep-frying in a heavy bottom kadai.
Stuff each chilli with a 1 – 2 tablespoon of potato filling. Add a cheese or paneer stick in between the potato filling. Press the chilli tightly to close the opening. Similarly, stuff all the chilli.
Coat each piece of chilli in gram flour batter. Add batter coated chilli to the preheated oil.
Deep fry the chilli till crisp and golden from all sides.
Serve chilli bajji with green chutney and masala tea.
Recipe Notes:
- DO NOT turmeric in the gram flour batter as it reacts with baking soda and you might end up with deep red chilli bajji.
- The coating batter should be thick, smooth, lump-free, and of sticking consistency. Add water in small batches.
- After adding baking soda and hot oil, do not let the batter sit or store it. Use it immediately.
- Use a heavy bottom, wide kadhai for deep-frying the chilli.
- Do not flip the chilli again and again while frying. Let them turn crisp from one side, flip, and then cook from the other side.
- Fry them over medium-high flame so that the chilli is cooked from the inside as well.
- It is best to serve and eat chilli bajji immediatley. They turn soggy after 1 – 2 hour. You can store the potato filling in the refrigerator for 2 – 3 days.
Nutrition
Calories: 1093kcal | Carbohydrates: 26g | Protein: 5g | Fat: 112g | Saturated Fat: 91g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 479mg | Potassium: 384mg | Fiber: 5g | Sugar: 4g | Vitamin A: 166IU | Vitamin C: 16mg | Calcium: 24mg | Iron: 1mg
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Reader Interactions
Comments
Josie Poolook says
I never thought we could do a delicious dish like this just with chili! Thanks for sharing it
Reply
Hina Gujral says
I am so glad you liked it! In India, making snacks using chili is an age-old tradition.
Reply
