Mirchi Bhaje Recipe / Mirchi Bhajia Recipe / Mirapakaya Bajji Recipe / Chilli fry Recipe

bajji (14)Mirchi bajji is a very popular street snack in India. Bajji are a kind of deep fried fritters and are often made at home to have it as a tea time snack especially during the monsoons or winters. To make mirchi bajji, green chilies are dipped in gram flour batter and crisp fried to perfection.


  • 1 cup of chana dal / gram flour
  • ½ tsp baking powder
  • Salt to taste
  • ½ tsp chilli powder
  • ½ tsp turmeric powder
  • ½ tsp ginger-garlic paste
  • 1 tsp corn flour
  • Oil for deep frying
Prep Time Cook Time Total Time Serves
5 min 15 min 20 min 2-3

bajji (13)Lets start the recipe step by step:

  1. Slit open and deseed the chilli and wash out the seeds in the running water.bajji (10)
  2. Heat oil in a kadai (to check if the oil is hot enough to fry the bajjis, drop a little batter into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the bajjis)
  3. Meanwhile mix gram flour, salt, chilli powder, turmeric powder, ginger garlic paste and pour about 2 tbsp of water at a time and make it into thick batter.bajji (11)
  4. Now add a tsp of corn flour and mix well to make your bajji extra crisp.bajji (12)
  5. Finally, add baking soda and mix (Do not whisk much).
    bajji (5)
  6. Once the oil is heated, reduce the flame to medium. Now dip the chilli in the bajji batter in such a way that the chilli is well coated with the batter on all sides.
    bajji (7)
  7. Then drop the chilli gently into the oil. Fry both sides until golden brown.bajji (18)
  8. Remove from oil and drain on a paper towel to absorb excess oil.
  9. Repeat the same process for the rest of the chillies.
  10. Enjoy hot mirchi bajji with a cup of steaming hot tea or coffee.bajji (13)


  • If your chillies are too hard then deseed the chillies and apply salt inside to make it tender.
  • Marinate it for more time in the refrigerator to reduce the spiciness.
  • Squeeze a tsp of lemon juice over the slit chillies and keep aside for 10-15 min also helps in reducing spiciness.
  • Adding a tsp of corn flour makes your bajji extra crisp.
  • Always add baking soda at the end (just before dipping into oil). Otherwise your bajji will absorb more oil and turns out to be soggy.
  • Fry the bajji in medium flame to make sure the bajjis are cooked from inside.
  • To serve the bajjis after an hour or more and still keep the bajjis fresh and crispy; preheat the oven to 150º C and place the bajjis in middle rack. This helps to remain crisp and fresh for longer time.

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