Step by step procedure with appropriate photos to prepare a mouthwatering snack - Stuffed Mirchi Bajji. Bajji is a very popular South Indian deep fried snack. Best and quick snack for monsoon days. We can make bajji with lot of vegetables especially with potato, raw banana, onion, brinjal/egg plant and also with mirchi, these vegetables dipped in bajji batter and deep fried in oil. Stuffed mirchi bajji is a delicious snacks which goes well with coconut/peanut chutney and also with tomato sauce.
For stuffing I prepared potato masala made with potato, onion, chilli and ginger. The stuffing just lifts up the regular mirchi bajji taste and I can say its double tasty. Now we will see how to prepare a tasty South Indian street food - Stuffed Mirchi Bajji.
Preparation time: 20 min
Cooking time: 5 min
Serves: 15 bajji
Category: Snacks
Recipe by: Vidhya
Ingredients
(1 cup = 250ml)
Green Mirchi/Bajji Milagai - 5 (I used a very long ones which was double the size of regular bajji mirchi) If you are using regular mirchi you can use to about 10 nos.
Stuffing
Potato - 6 small/medium sized potato
Green chilli - 1 finely chopped
Ginger - 1 inch finely chopped
Jeera/Cumin seeds - 1 tsp
Onion - 1 Big finely chopped
Turmeric powder - 1/2 tsp
Oil - tbsp
Oil - tbsp
Salt - As per your taste
Bajji Batter
Besan flour/Kadalai maavu - 1 cup
Rice flour/Arisi maavu - 1/4 cup
Chilli powder - 3/4 tbsp
Ghee - 1 tbsp
Hing/Asafoetida - a generous pinch
Water - to make batter
Salt - As per your taste
Oil - for Deep fry
Method
First we will see how to prepare the stuffing:
- Boil/pressure cook the potatoes and it should be soft and easy to smash. Remove the skin, mash the potatoes and keep it ready.
- In a kadai/pan, heat a tablespoon of oil. Throw in 1 tsp Jeera, finely chopped ginger, 1 finely chopped chilli. Fry for few seconds, until the ginger thoroughly fried and the raw smell goes off. But be careful not to burn the jeera.
- Now add the finely chopped onion and fry for sometime. Do not fry them until it become soft as we need them little bit crunchy.
- Add 1/2 tsp turmeric powder and salt. Give a stir.
- Add the mashed potato, mix to blend the potato with other ingredients.
Now we will see how to prepare the batter:
- In a large bowl, add 1 cup besan flour, 1/4 cup rice flour, 3/4 tbsp chilli powder, a generous pinch of hing, 1 tbsp ghee and salt. Adding a tablespoon ghee while preparing batter will help reduce the oil absorbed by bajji during deep frying. This tip was given by a cook and it works very well for me. I feel adding ghee improves the taste as well. You can also add hot oil for the same purpose. Add water little by little and make a thick batter. The batter should be smooth, thick and easy to coat.
Stuffing, Coating and Frying the bajji:
- Take the bajji mirchi, wash them thoroughly, slit the mirchi in the middle and remove the seeds gently.
- Mirchi I used is bigger then normal ones, so i cut them to make medium sized pieces. Stuff the potato stuffing carefully as you might break the chilli. Do not stuff too much it might be difficult to coat the batter and also while frying the stuffing might ooze out.
- Gently dip the stuffed mirchi into the batter and coat them thoroughly.
- In the mean time you do stuffing heat the oil. When oil is hot drop in the batter coated mirchi.
- Fry until the colour changes to golden brown and remove them on the kitchen towel to get rid of excess oil.
- Stuffed Mirchi Bajji is ready. Serve hot bajji with tomato sauce/coconut chutney.
