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.

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!!

I have earlier shared many snacks recipes like these:

PREP TIME	COOK TIME	TOTAL TIME	SERVES
15 min	25 min	40 min	3

Ingredients

Potato/ Aloo – 1 (big sized, boiled, mashed)
Onion – 1 (small sized, chopped finely)
Ginger garlic paste – ¼ tsp
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Coriander powder – ½ tsp
Cumin powder – ½ tsp
Salt – to taste
Oil – 1 to 2 tsp

FOR BAJJI

Bajji chilli/ Mirchi/ Mirapakaya – 4
Besan/ Chickpea flour/ Kadalai mavu- 1 cup
Rice flour- ¼ cup
Baking soda- ¼ tsp
Salt- to taste
Water- ¾ cup approx. (to make thick batter)
Oil – for frying
Onion – 2 tbsp (for garnish)
Cilantro/ Coriander – 1 tsp (chopped finely)

Note

* 1 cup = 235 ml

How to make Mirapakaya bajji with step by step images

In a bowl place the boiled potato and mashed it well. Keep it aside.
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.
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.
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.
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.
Dip the mirchi/ chilli slices in besan batter well.
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.

Sandhya Riyaz

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Published by

Sandhya Riyaz

4 years ago

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