Ingredients for Mirchi Bajji Recipe
Green Pepper/ Chili – 8 pieces
Boiled potatoes – 1 cup
Coriander Powder – 1 tsp.
Mango Powder/ amchur – ¼ tsp
Cumin Powder – ¼ tsp
Red Chili Powder – ¼ tsp
Cumin seeds/ Jeera – ½ tsp
Salt to taste
Chopped coriander leaves – 1 tbsp
Oil for deep frying (buy it here)
Note: If you are living out of India you can use jalapeño pepper. You can use the same large green chillies which are used for making the pickle. You can add a pinch of Asafoetida or Hing if you want.
Besan / Gram flour – ½ cup
Cumin seeds – ¼ tsp
Baking soda – 1/8 tsp
Water – ¼ cup
Salt to taste
Note: To make the batter spicy, you can use small green chillies and the red chilli powder. You can add a pinch of Asafoetida as well.
Method for Mirchi Bajji Recipe:
Wash and rinse the large-sized green chillies. Take a kitchen towel and dry the wet chillies.
Cut the top portion of the chilli. Slit the green chillies vertically both from on any one side.
You can remove the seeds but do not remove the stem.
One by one, take all the chillies and perform the same action. Keep the chopped chillies aside.
Take the hot steamer or pressure cooker and then boil the potatoes for 5-10 minutes.
Take them out on a plate. Allow them to cool. When they are warm, peel off their skin.
Cut the large pieces and mash the boiled potatoes.
Stuffing: Take a deep bowl to add boiled potatoes, coriander powder, mango powder, salt, chopped coriander leaves, chilli powder, cumin seeds. Keep the mixture aside.
Batter: For preparing the batter, take a deep bowl. Add besan, salt, cumin seeds, baking powder. Add water slowly to make a thick smooth batter. Mix all ingredients well.
Stuff the chillies with potato mixture which we have already prepared.
Heat oil in a pan on medium flame. (buy Kadai at discounted rates. Click here)
Dip one stuffed chilly in the batter and put in the oil for frying.
Make sure that the chilli is completely covered with the batter.
Repeat the same process with the remaining stuffed chillies.
Fry the chillies until they become golden brown from all sides. Flip them and let it get properly fried from all the edges.
When the Pakora has become crispy in texture and changed the colour to a golden brown, lower the flame.
Take them out and place on a paper towel or the oil-absorbent paper.
And the delicious, tasty and spicy Mirchi Vada is ready to eat.
Note: The consistency of the batter has to be like the batter for the pancake. It has to be the medium-thick batter which is not too thick neither too thin.
The addition of the water in the batter is dependent on the desired consistency and the gram flour. If you are using the home prepared gram flour then you may have to add more water compared to when you are using the store-bought besan.
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