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 mins
Cook Time20 minutes mins
Total Time50 minutes mins
Course: Snack
Cuisine: Indian
Servings: 8
Calories: 1093kcal
- 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
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.
- 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.
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