Go Back
–+ servings
aerial shot of chilli bajji stacked on a brown wooden platter with tea, and chutney
Print Recipe
No ratings yet

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.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Snack
Cuisine: Indian
Servings: 8
Calories: 1093kcal
Author: Hina Gujral

Equipment

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.

Video

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