Chilli Bajji is a tasty, crispy Indian pakora (fritter). Stuff green chilli peppers with a cheesy potato mixture, coat them in a gluten-free batter, and deep-fry till crisp and golden – sound temping, right? This vegetarian and vegan chilli bajji is a perfect snack to satisfy those fried food cravings. Be sure to watch the recipe video!
In India, teatime with a variety of fried snacks and a cup of masala tea is a serious affair. When I say serious, I mean there are thousands of Indian teatime snack recipes. And I guess that is enough to showcase how seriously we take our tea and the snacks served with it.
Chilli Bajji is one of the most popular teatime Indian snacks.
What exactly is Mirchi Pakoda? Take the big, thick, and plump green peppers (preferably low – mildly spicy). Stuff them with a spicy mashed potato filling and cheese (like we did), coat the entire chili in a thick gram flour pakora batter, and deep fry till crisp.
This chili fritter is also known as mirchi vada, mirch bajji, chilli bonda, or the chilli bajji. The term ‘pakora’, ‘pakoda’, or ‘bajji’ describe the same crispy Indian vegetable fritters.
Reasons to try Chilli Bajji RECIPE
- customizable filling
- so crispy and tasty
- always crowd’s favorite
- vegetarian and gluten-free
- perfect snack for a drinks or BBQ party
Ingredients Required For Mirchi Pakoda
The key ingredient is the sweet, tangy, mildly spicy chilli peppers. The banana peppers, Jalapeno, California Chilli, or any other similar variety are the perfect pick for this pakora recipe.
In India, peppers for making fritters are sold commonly as – bhajji mirchi or bajji chilli. They are pale green in color, mildly spicy like bell pepper, and almost the size of your palm.
For The Filling:
Boiled Potato: Any variety of boiled potatoes (that can be grated or mashed) are good for the filling. Try not to use the boxed mashed potatoes powder. Potatoes boiled from scratch are perfect.
Onion: They give a sweet flavor 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 center inside the spicy potato filling tastes so delicious.
Variation: You can add grated paneer or shredded cheese to the potato filling as well.
For The Pakora 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, fluffy, and yield extra crispy pakora.
Watch Chilli Bajji Recipe Video
Serving Suggestion
The mirchi vada or bajji taste best with spicy mint chutney.
In many parts of India, chilli bajji is served garlic chutney or sweet tamarind chutney as well. It is a fried snack that tastes delicious with a variety of chutney or dipping sauce. So the creative possibilities of serving chilli bajji are endless.
You can stuff mirchi pakora in between bun or bread slices for a more filling experience or enjoy just the pakora with a cup of masala tea.
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Chilli Bajji Recipe
- 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.
Josie Poolook says
I never thought we could do a delicious dish like this just with chili! Thanks for sharing it
Hina Gujral says
I am so glad you liked it! In India, making snacks using chili is an age-old tradition.