Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Mirchi bajji is a roadside favorite of Andhra Pradesh. Large, mild green chilies are slit, stuffed with a tangy tamarind and spice filling, dipped in a gram flour (besan) batter and deep-fried until crisp. It is a popular tea-time snack on cool or rainy days. Andhra Pradesh cooking is often described as bold and fiery, with plenty of chilies, tamarind and spice powders. Read more in Indian regional cuisines.
Choose long, mild chilies (sometimes sold as bajji or banana peppers), not the very hot ones.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.
Photo credits: Photo 1: Deep Dasgupta on Pexels; Photo 2: Deep Dasgupta on Pexels; Photo 3: Saveurs Secretes on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Mirchi Bajji (Andhra Stuffed Chili Fritters)
Description
Mirchi bajji: long mild chilies coated in a spiced gram flour batter and deep-fried until crisp. A classic Andhra street snack served with chutney.Ingredients
For the stuffing
For the batter
For frying
Instructions
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Wash and dry the chilies well. Make a slit lengthwise in each, from near the stem to the tip, and remove the seeds if you want less heat. Do not cut through.
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Mix the tamarind pulp, cumin powder and salt into a paste. Stuff a little into each chili.
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Whisk the gram flour, rice flour, ajwain, chili powder, baking soda and salt in a bowl. Add water gradually to make a smooth, thick batter that coats a spoon.
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Heat the oil in a deep pan to 175 C / 350 F, or until a drop of batter rises and sizzles right away. Be careful with hot oil.
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Dip each chili in the batter, letting extra drip off. Carefully slide into the oil, 3 to 4 at a time.
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Fry for 3 to 4 minutes, turning, until golden and crisp. Drain on paper towels. Serve hot with chutney or ketchup.
