mirapakaya bajji recipe
Recipes, Snacks, Vadai/ Bonda/ Bajji/ Pakora Recipes

Mirapakaya bajji recipe, Stuffed mirchi bajji, Chilli bajji

Mirapakaya bajji/ Chilli bajji/ Stuffed mirchi bajji is one such popular and much loved deep fried fritter prepared by frying potato/ aloo stuffed and batter coated chilli to perfection. This is a popular street food in Andhra and I am sure none of us (been to Andhra) have missed gobbling at least one piece and the same fritter in this post in homestyle.

mirapakaya bajji recipe

We all are reminded of fritter during tea time/ winter season/ rainy season and since the weather is so perfect (cold now) it surely demands some of these yummy mirchi/ mirapakaya bajji along with some hot chai. I prepared these mirapakaya bajji/ chilli bajji with homegrown chilli so these were super yum and special too. This bajji is an enhancement to the regular chilli/ milagai bajji  and no rocket science (for beginners) just a potato filling to the regular mirchi along with some onion garnish makes all the difference. So let’s get to the making of stuffed mirchi bajji!!
mirapakaya bajji

I have earlier shared many snacks recipes like these:


stuffed mirchi bajji

Mirapakaya bajji recipe, Stuffed mirchi bajji, Chilli bajji
Serves 3
Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1. Potato/ Aloo – 1 (big sized, boiled, mashed)
  2. 2. Onion – 1 (small sized, chopped finely)
  3. 3. Ginger garlic paste – ¼ tsp
  4. 4. Turmeric powder – ¼ tsp
  5. 5. Red chili powder – ½ tsp
  6. 6. Coriander powder – ½ tsp
  7. 7. Cumin powder – ½ tsp
  8. 8. Salt – to taste
  9. 9. Oil – 1 to 2 tsp
FOR BAJJI
  1. 1. Bajji chilli/ Mirchi/ Mirapakaya - 4
  2. 2. Besan/ Chickpea flour/ Kadalai mavu- 1 cup
  3. 3. Rice flour- ¼ cup
  4. 4. Baking soda- ¼ tsp
  5. 5. Salt- to taste
  6. 6. Water- ¾ cup approx. (to make thick batter)
  7. 7. Oil – for frying
  8. 8. Onion – 2 tbsp (for garnish)
  9. 9. Cilantro/ Coriander – 1 tsp (chopped finely)
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a bowl place the boiled potato and mashed it well. Keep it aside.
  2. Heat oil in a pan add finely chopped onion and ginger garlic paste. Saute well until onions turn soft and raw flavor of ginger garlic paste goes.
  3. When the raw flavors are gone add turmeric powder, salt, chilli powder, cumin powder and coriander powder. Saute well for few seconds till the raw smell of the masala is gone. After a minute of sauteeing add mashed potato. Mix well until combined. When combined well check for salt and put off the flame. Keep the mixture aside. Allow it to cool down completely.
  4. Heat oil in a frying pan. In a bowl add besan, rice flour, chili powder, baking soda and salt. Mix well, add water gradually to form a thick batter( I used around ¾ cup water). Heat oil in a frying pan.
  5. Wash bajji mirchi/ chilli. Make a slit in each chili and remove the flesh from it. Now stuff each chilli with some potato stuffing as shown in the image. Do not overfill.
  6. Dip the mirchi/ chilli slices in besan batter well and drop it oil it in preheated oil. Repeat the process until you finish the batter and mirchi/ chilli is over. Flip the bajji after it has puffed. When both sides are cooked remove from oil and transfer it to a plate and serve it hot by making a slit in the center garnished with chopped onion, carrot and chopped coriander/ cilantro.
Sandhya's recipes https://www.sandyathome.com/

How to make Mirapakaya bajji with step by step images


  1. In a bowl place the boiled potato and mashed it well. Keep it aside.
  2. Heat oil in a pan add finely chopped onion and ginger garlic paste. Saute well until onions turn soft and raw flavor of ginger garlic paste goes. When the raw flavors are gone add turmeric powder, salt, chilli powder, cumin powder and coriander powder. Saute well for few seconds till the raw smell of the masala is gone.
  3. After a minute of sauteeing add mashed potato. Mix well until combined. When combined well check for salt and put off the flame. Keep the mixture aside. If the batter is not thick the stuffing will come out in the oil, so make sure to keep the batter thick.  Allow it to cool down completely.
  4. Heat oil in a frying pan. In a bowl add besan, rice flour, chili powder, baking soda and salt. Mix well, add water gradually to form a thick batter( I used around ¾ cup water). keep the batter aside.
  5. Wash bajji mirchi/ chilli. Make a slit in each chili and remove the flesh from it.
  6. Now stuff each chilli with some potato stuffing as shown in the image. Do not overfill.
  7. Dip the mirchi/ chilli slices in besan batter well.
  8. Drop the batter coated chilli it in preheated oil gently. Repeat the process until you finish the batter and mirchi/ chilli is over. Flip the bajji after it has puffed. When both sides are cooked remove from oil and transfer it to a plate and serve it hot by making a slit in the center garnished with chopped onion, carrot and chopped coriander/ cilantro.
    chilli bajji

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