Stuffed Mirchi Bhajji Recipe, also known as Stuffed Menasinakai Bajji or Milagai Bajji, is a perfect spicy Monsoon snack or evening snack, especially when paired with a cup of tea.
These yummy fritters are made using green bullhorn chilies, and filled with a tasty mix of boiled mashed potatoes and spices. Although they are often enjoyed as a snack, they can also be served as a side dish or appetizer with a main meal. (Step-by-step-recipe-photo-video)
About Stuffed Mirchi Bhajji Recipe:
My first experience with stuffed mirchi Bajji happened during a small get-together in Bangalore. When the hosts brought out a plate of these Bhajiyas, I initially thought they were the usual plain mirchi Bajjis I used to have.
But, to my surprise, they were stuffed with a delicious potato filling!
I had never imagined that Mirchi Bajjis could have a stuffing. The first bite was magical – the crispy outside and the spicy, flavorful stuffing made it unforgettable.
Since then, these stuffed Mirchi Bajjis have become a favorite in my home, especially on cool evenings or when guests are over.
Stuffed Mirchi Bajji is a popular street food in many parts of India. These are often sold by vendors on busy streets and are especially popular during the rainy season.
The spicy, crunchy exterior combined with the soft, flavorful filling makes them a beloved snack for many. Additionally, this version of the recipe is unique as it does not contain onions or garlic, making it perfect for those who avoid these ingredients.
Plus, since I made this at home I avoided using baking soda, which I feel hardly makes any difference in these kinds of recipes and the bajjis are naturally crispy without any additives.
Sounds interesting right, so do try my homemade Mirchi Bajji at home and share your thoughts on this.
Serving Suggestion:
These Mirchi Bajjis are best enjoyed hot and crisp. Serve them with your favorite green chutney or sauce. And if you have a cup of masala chai, it makes the perfect combination for rainy evenings.
Storage Suggestion:
Although I would suggest making as much as you want them but case there are any leftovers keep them in an airtight container refrigerate them and reheat them in the oven before serving.
Pro Tips:
Less Heat: If you prefer less spicy bajjis, deseed the chilies before stuffing.
Hot Oil: Ensure the oil is properly heated before frying to get that perfect crispiness.
Batter Consistency: Make sure the batter is of medium thickness. If the batter is too thick, it won’t coat well; too thin, it won’t stick to the chilies.
Why You Should Make Chilli Bhajji at Home:
Quick and Easy: Perfect for a busy schedule with simple ingredients and steps.
Spicy and Delicious: Good for spice lovers.
Versatile: Great for Monsoon or tea time snack time or as an appetizer for guests.
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Basic Ingredients Used to Make this Recipe:
Green Chillies: The main ingredient that gives this dish its name and spicy flavor. These are typically mild to medium-hot green chilies, like bullhorn chilies, which are ideal for stuffing. If green bullhorn chilies are not available, you can use any mild to medium-hot green peppers.
Potatoes: Potatoes are the base for the stuffing. The potatoes are mashed to make a smooth, filling texture that balances the heat of the chilies.
Oil: Used for sautéing spices and adding moisture to the stuffing. You can use mustard oil to make masala if you want.
Cumin Seeds: Adds a warm, earthy flavor and aids digestion. You can skip it if not available.
Mustard Seeds: Provides a slightly pungent, spicy flavor and helps in tempering.
Asafoetida: Adds a unique, savory flavor and aids digestion. You can use garlic powder for a similar flavor profile.
Fennel Seeds: Adds a sweet, aromatic flavor that complements the spiciness of the chilies.
Red Chilli Powder: Adds heat and color to the stuffing.
Turmeric Powder: Adds color and a mild earthy flavor. There is no direct substitute, but you can omit it if unavailable.
Dry Mango Powder: Adds a tangy flavor that enhances the taste of the stuffing. Lemon juice can be used for tanginess.
Garam Masala: Adds a blend of spices that enhances the overall flavor.
Coriander Leaves: Add freshness to the recipe, try adding a lot of it.
Salt (to taste): Enhances the flavor of all ingredients.
Besan: Forms the batter that coats the stuffed chilies, creating a crispy outer layer.
Oil (for frying): Used for deep frying the stuffed and battered chilies, giving them a crispy texture. Substitute:
Stuffed Mirchi Bhajji Recipe
Equipment
Ingredients
- 12-14 Green Chillies
For Stuffing
- 700 gms Potatoes boiled
- 3 tbsp Oil
- 1 1/2 tsp Cumin Seeds
- 1 1/2 tsp Mustard Seeds
- 2 pinch Asafoetida
- 1 1/2 tsp Fennel Seeds
- 3/4 tsp Red Chilly Powder
- 3/4 tsp Turmeric Powder
- 1 1/2 tsp Dry Mango Powder
- 3/4 tsp Garam Masala
- 3 tbsp Coriander Leaves
- Salt to taste
For the Batter
- 3 cup Besan
- 2 Pinch Asafoetida
- Salt to taste
- Oil to Fry
Instructions
The Chillies
- Firstly, wash the chillies, pat them dry . Now slit them in length and set aside. (you can deseed them if you want)
Stuffing
- Next, Boil the potatoes using a pressure cooker for 3 whistles. Once cooled, peel and mash the potatoes and keep them aside.
- Heat oil . As soon as it’s hot add cumin seeds , mustard seeds, fennel seeds and a pinch of asafoetida. Add turmeric powder and sauté for a minute.
- Now add in the boiled mashed potatoes ,red chilly powder, garam masala, dry mango powder and salt .
- Add fresh coriander leaves and give it a good mix . Remove from fire and let the stuffing come to room temperature .
- Now take the slit chillies, fill a portion of the potato mix inside and seal it tight, similarly fill the potato mix into all the chillies.
Batter
- Take a large bowl, add besan along with salt and asafoetida. Add water and mix together into a lump-free batter. Make sure the batter is neither too thin or too thick.
Frying
- Heat oil for frying on medium heat. Now, dip the stuffed chilli into the prepared besan batter. Make sure the besan coats the chilli well from all the sides.
- Drop it carefully into the oil, and let it fry to a crisp golden. Flip the bajji in between for even cooking.
- Remove on a kitchen towel .
- Serve hot with chutney and a cup of tea .
Nutrition
Frequently Asked Questions About this Recipe:
Can I use any other chilies for this recipe?
Yes, you can use any large green chilies. Adjust the spice level by deseeding them.
Can I make these bajjis in advance?
Yes, you can prepare the stuffing and slit the chilies in advance. However, it is best to fry them just before serving.
How can I make my Stuffed Mirchi Bhajji less spicy?
Remove the seeds and veins from the chilies before stuffing them to reduce the heat.
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