Some foods I cook for healthy body and some for mental health. Mirchi bajji belongs to later category for me. Cravings and nostalgia motivate me to cook this deliciously hot recipe. Hyderabad, the capital city of my home state Andhra Pradesh has a unique recipe for stuffed bajjis. I have already blogged about mirchi bajjis with different stuffing’s from different regions in India but thought this famous Hyderabadi style mirchi bajji deserves one more post dedicated to it.
Chilli bajjis, the popular street food are incredibly easy to prepare at home and make an excellent way to begin almost any special meal or they can be served as a light meal/snack on busy days. Because we remove the middle thick white vein that carries the seeds, these chilli bajjis are surprisingly mild and not that hot at all.
Reducing the spice kick of chillies by removing the white vein with seeds.
Recipe:
(for 20 chillies)
Preparing the filling to stuff the chillies:
Sesame seeds – 3 tablespoons
Dried coconut powder – 3 tablespoons
Coriander seeds (dhania) – 1 teaspoon (dry roast these 3 to pale gold color)
Salt – ¼ teaspoon
Tamarind juice – 1 tablespoon
Take them all in a blender or spice mill – make a smooth paste without adding water. Remove to a cup.
Mirchi (Chillies) Preparation:
Pick 20 straight, plump, healthy looking chillies. Wash and dry them in a kitchen towel. With a sharp knife make a vertical slit in the middle of chilli on one side. Keep the ends intact (see the photo above). Insert the knife tip and pluck the thick white vein in the middle along with the seeds. Usually it will come off nicely with a sharp knife. After preparing all chillies in this way, start stuffing. Fill the gap with the sesame filling nice and evenly one by one and keep them aside on a plate.
Preparing the batter to dip stuffed chillies:
Besan (gram flour) – 2 cups, sieved
Rice flour – ¼ cup, sieved
Salt, cumin and ajwan (vaamu) – ½ tsp each
Take them all in a vessel, mix to combine. Adding water, prepare medium thick batter of thick buttermilk consistency.
Deep-frying:
Take about 3 to 4 cups of peanut oil in a deep bottomed skillet or kadai. Heat the oil on medium-high. One by one dip the bajjis in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel covered plate and let cool a minute or two. Serve with some limejuice sprinkled and finely sliced onions and tomatoes on the side.
(I’ve dipped the bajjis in batter again and double fried them for that true taste.)
Mirchi Bajjis with Chickpea Guggullu and Watermelon Granita (Ice) with Cherries
Our Comforting Meal and My Entries to
Santhi’s JFI~Flour and also to Revathi’s FMR~Comfort Foods
Watermelon juice, limejuice mixed and frozen for about 4 hours. The ice is crushed (gently with a hammer) and cut cherries are added before serving
oh, my god, i just left comment in the previous flour post, wow… super fast 😉 🙂
great post Indira and cool entry for JFI and FMR…You are back with booommmm:)
Comment by Karthi Kannan — July 31, 2006 @ 3:28 pm
mmm bajji yum! Aren’t these chillies a bit hotter even though the veins are removed?
Is that why you served yours with granita :-)??
Comment by Arjuna — July 31, 2006 @ 3:33 pm
Wow Indira Some comforting food indeed !!! My husband would relish this !!!
I liked the way you cooled it off with the granita !!!
Thanks for participating in the FMR and see you in the round up !
Revathi
Comment by Revathi — July 31, 2006 @ 3:34 pm
I have tried your other bajji recipe with potato filling, love that. Havent tasted bajjis with sesame seeds and coconut powder filling yet. Sounds good. Shall try it soon.
Before trying out these mirchi bajji’s even i assumed them to be to too hot even without the seeds & veins. But actually the bigger variety of chilli are not as “hot” as the sharp,thin and small ones that we get in indian stores
Thanx for the recipe Indira !
Comment by Priya J — July 31, 2006 @ 4:10 pm
what an awesome entry Indira…
Intresting filling for bajji’s..
Thank you for starting this event and for the entry…
Comment by santhi — July 31, 2006 @ 4:25 pm
Oh I am going to try this recipe soon. I do have some Bajji mirchis with me- the bigger variety. Btw how did u make that granita? Is it just chilled watermelon? Indira last week I tried your lime pickle recipe. Yesterday I have added the pickle masala and hope by next week I will be able to taste it 🙂 Hope you had a good vacation. Good to see you back…
Comment by Kerala Girl — July 31, 2006 @ 4:25 pm
Went nostalgic. Still remember hot mirchi bajjis of Om Chat Bhandar (in Vidyanagar)/ Gokul Chat (in Koti). Awesome taste…
Comment by Vamsi — July 31, 2006 @ 5:00 pm
hmm, all my hyderabadi friends classify this as their soulfood, just as any Indori would say “garadu or alu ki kachori”
disha
Comment by disha — July 31, 2006 @ 5:15 pm
This recipe with sesame filling is novel to me. I will give it a try soon. Those chilis look lean and mean to me 🙂
Nice granita, slurp!! Great photos, as usual, Indira.
Comment by mika — July 31, 2006 @ 5:24 pm
Wow, these sound fabulous! I’ve got to try them. Thanks!
Comment by Winslow — July 31, 2006 @ 5:35 pm
Oh no!Wont these bajjis made out of this fiery hot chilli be too spicy Indira!It neverthless looks so tempting!How is the thin chilli looking so fat after frying:)is it because of the stuffing Indira?
Comment by Sumitha — July 31, 2006 @ 5:44 pm
I will try this some day! I’ve made your bell pepper chutney a bunch of times now (my hubby loves it) as well as your pulao.
oh – I’ve noticed you’ve never posted a pic of yourself! You should so we know what the cook looks like!
Comment by yum! — July 31, 2006 @ 6:25 pm
What a great looking bajji. Very different filling. Need to try this. I have a feeling that you have another entry for this event. And that watermelon granita … what can I say ? Looks fabulous !
Comment by krithika — July 31, 2006 @ 6:32 pm
Hello Indira,
The bajjis look wonderful and am now getting cravings for those.Will surely make them next weekend.Indira,I got a question for you.I am having problems making chutneys and to finely grind spices.I have a blender,its useful only when the quantity is large.I heard coffee grinders can serve this purpose.How do you grind your spices?If you use a coffee grinder,which brand is it?Will the coffee grinder grind spices and peanuts to fine powder?Please suggest.
Comment by Sumati — July 31, 2006 @ 7:37 pm
Hi Indira,
hot bajjis and cool granita.
Excellent combination.
Thanks for sharing.
Vineela
Comment by vineela — July 31, 2006 @ 9:19 pm
Hi Indira,
vedi vedi mirchi bajji and cool granita nice combo,Thanks for sharing such yummy dishes.
Comment by tanuja — July 31, 2006 @ 10:02 pm
Hi Indira,
Your version of Bajji is new to me (stuffing). I will try this version soon. Thanx for sharing.
Comment by menutoday — August 1, 2006 @ 1:05 am
Mirchi Bhajji looks absolutely inviting, Comfort Food indeed.
Indira, tried couple of your recipes
Bottle Gourd in Sesame
Eggplant-Chickpeas
and ofcourse they came out delicious thank you
Comment by indosungod — August 1, 2006 @ 7:24 am
hi indra,
its simply superb….after a long time i got a chance to see such a profesional hyderabadi mirchi bajji.”Mirchi bajji samma hot machi”..BTW it would be very great if u could post “Thirutupal Recipe”…
Comment by madhu — August 1, 2006 @ 8:07 am
Lovely bajjis…I too make stuffed chillies in a similar fashion…had posted quite a while ago…thanx for sharing a different filling…
Comment by shynee — August 1, 2006 @ 9:50 am
Hi Indira,I have been a regular visitor of ur blog for the past 2 months,but this is the first time I am posting…fabulous pics as always and deliciously tasting recipes…I am comfident that they will never go wrong if the recipe is urs…Proud to tell that I tried ur capsicum chutney,sweet potato jamun,mango halwa,strawberry popsicles,radish-aloo fry,garlic-spinach dal,dum aloo,egg bajji and they turned out superb(mouthwateringly delicious).Boy!!! that was a big list,isnt it? I loved the Iceland post by Veena. Today,I am going to try ur bottle gourd in yogurt…I still have lots of recipes to try :).Thanks to you for this wonderful contribution of urs.
Comment by Dolly — August 1, 2006 @ 10:53 am
Thanks all for your nice comments.
Arjuna: You guessed it right. Yep, I need something to cool my tongue after those chilli bajjis.:)
Santhi: I am verymuch excited for you. Happy hosting.
Kerala Girl: Few more days of wait for pickle. Good luck.:) Do let me know how you like the final result.
For granita – yep, watermelon juice, some lime juice, mix and freeze for 3 to 4 hours. I didn’t add sugar because the fruit was already super sweet and I used a hammer to break the ice into tiny pieces.:) Just before slurping on, added some cut cherries.
Sumitha: Yep, its because of stuffing and also I double fried the bajjis. I wrote about double frying in my previous mirchi bajji post, so didn’t mention this time. Too tired to write it all again.:)
Sumati: I use Braun brand coffee grinder for grinding the spices. For small amounts it works fine. I also use Summet Indian mixie for big quantities. Hope this helps.
Indosungod: You are welcome and thanks for trying out and letting me know. I am glad to hear that you liked them.
Dolly: Thanks for taking time to write this comment. I really appreciate it. I am glad to hear that you had success with all those recipes and liked them. Bottlegourd in yogurt, LG’s recipe tasted really great. Do let me know how you like it. Thanks.
Comment by Indira — August 1, 2006 @ 10:58 am
Hello Indira:
Quik ques: in this recipe you don’t alk of roasting. In the other one you posted earlier, you have a similar type of filling and in that one you specify to roast the sesame seeds. Just wondering if both are ok?
These look delectable and I hope to make it this afternoon.
Indira replies:
Roasting always bring out more taste ofcourse. I made them exactly like I wrote in this post (ie without roasting the ingredients first), still they came out great. I didn’t notice that much of big difference in taste. If you would like to do the roasting, go ahead please.
Happy bajji making.:)
Comment by Jsnsni — August 13, 2006 @ 12:17 pm
Hi,
While consuming these bajji’s the filling is in the same liquid form as it was before preparing. Shouldn’t this get cooked and thicken? What have I done wrong?
Thanks.
Comment by Sunita — August 24, 2006 @ 6:40 pm
Superb receipe. The taste was ultimate.
Maddy
Comment by Madhavan — September 24, 2006 @ 8:55 pm
Phir bhi dil hai hyderabadi
Nice blog.
Keep up the good work.
Visit our new web 2.0 blog, and leave your comments, pl.
Hyderabadiz.blogspot.com
Comment by Anonymous — December 18, 2006 @ 6:50 pm
Thanks a lot,great work, nice blog
very helpful for a newby in cooking.
shall try this hot hot recipe.
Comment by chinn — May 17, 2007 @ 5:03 pm
Thanks alot for this wonderful receipe. I tried it today. Its as simple as my mother teaching me. I became dear to my husband after i served him these delicious mirchi bajji’s. Again Thanks alot for the recipe.
Indira replies:
Glad to hear that you tried and liked this recipe Sowmya. Thanks for letting me know.
Happy cooking!
Comment by sowmya — June 27, 2007 @ 1:54 pm
wow!!!!!tastes grt! had tried earlier but the filling u have suggested is new! my entire family relished on these bajjis!
Comment by veena — August 3, 2007 @ 12:48 am
this mirch masala bhaji is very temptive and promote blood circulation and sexy. I love it.Mirch masala bhaji must be served with tamrind chatney. HA!!!
Comment by naina — November 10, 2007 @ 11:13 pm
Hello Indira,
I am looking for “Senegapindi billala Pulusu”, I saw this recipe in Eeenadu Vasundhara page in June,2007. I lost that recipe. If you know this can you post on your web site.
Thanks,
Lakshmi
Comment by Lakshmi Aadireddy — January 13, 2008 @ 11:44 am
This mirchi bhaji is really great. I like making them. Great to eat in cold weather to get warm too. When friend comes, great to have with them too. Wow…
My huby like them a lot .he like to eat this.
Thanks.
Maya
Comment by mayabaranwal — February 7, 2008 @ 7:00 pm
I have tried this for first time by following directions in here, and they have come yummy….
thank you thank you thank you…
Comment by Praveen Rangu — March 16, 2008 @ 7:49 pm
Hi!
I would like to thank you for this recipe for I was longing to eat hyderabadi mirchis for ages as i’m away from hyd for ages and being born and broughtup in hyderabad i grew up having mirchis, biryanis and haleems…. I’ve had a lot of other mirchi bajjis however this one is undoubtedly unbeatable! Thanks alot again. will prepare loads of them and skip my meal…pl pray for my tummy! but i dont care 🙂 i’m gonna go ahead with the plan!
Comment by Vikram Deodhar — October 20, 2008 @ 6:45 am
hello mam,
this is really very tasty.just want to know that how to make it little soft.mine is very hard and gram flour is not properly inserted in mirchi.how to do this.please tell me.my husband is really a big fan of bhajji.Thanks
Comment by namita — October 23, 2008 @ 8:37 pm
Wow, that is simply superb! Thanks for sharing this. I am going to prepare these lovely bajjis tonight.
Comment by jo — August 6, 2009 @ 3:47 pm
I made teh Hyderabadi style mirchi bajjis with New Mexico Hatch peppers that are in season now, for some non-Indian (but spicy food loving) friends last night, and they came out superbly. Thanks for your great site and recipes.
Comment by Gouri — August 29, 2010 @ 9:45 am
easy recipe,i tried @ home,my children are after me for bajjis every sunday.
thanx
Comment by srilakshmi — December 4, 2010 @ 8:50 am
చూసà±à°¤à±‡ నోరూరిపోతోంది, à°˜à±à°®à°˜à±à°®à°²à°¾à°¡à°¿à°ªà±‹à°¤à±à°¨à±à°¨à°¾à°¯à°¿.
బియà±à°¯à°ªà±à°ªà°¿à°‚à°¡à°¿ à°Žà°‚à°¦à±à°•à± à°•à°²à±à°ªà±à°¤à°¾à°°à±?
Comment by Snkr — March 9, 2012 @ 3:48 am
hi I tried mirchi bajji and it was super hit 😀 this is similar to how my mom makes it 😀 thanks a ton
Rama
Comment by Rama — May 6, 2012 @ 6:34 pm
superbbbbbbbbbbbb……. i had made it with our guntur mirchi.
Comment by preeti — October 20, 2012 @ 5:22 am
Of all the baji recipe Your sound Superb.
Comment by Maymoon Mathews — February 21, 2013 @ 8:00 am
Wonderful post and the recipe looks amazing.
Thanks for sharing such nice post. 🙂
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